One of the most basic kitchen staples, flour, has come into question these days for a variety of reasons. Surprisingly, perhaps banana flour is the answer.
More and more people are avoiding flour, ruling out some of their favorite foods in the process. People are skipping out on pastas, pizzas, and sweet treats all in avoidance of the white stuff, believed to be a cause of many health problems such as obesity, stress, and headaches. Some people must avoid flour altogether due to digestive health variances and allergies.
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Banana Flour… What’s That?
There is a lot to sacrifice to avoid flour; banana flour reminds us we don’t have to go without!
Banana flour is made from green bananas. The process has been common in Africa and Jamaica, now becoming more popular as a gluten-free replacement around the world. It is a resistant starch, giving it some notoriety in the paleo community as well.
Banana Flour is Easy to Use
If you’re on the fence, there is good news… it’s not complicated to incorporate into your kitchen routine. It is lighter than wheat-based flour, meaning you can use less when you work it into your favorite recipes.
Banana flour is made of ground-up dried green bananas. Because it comes from fruit, it is a great gluten-free option that offers a lot of versality as an ingredient.
Does It Taste Like Banana?
No, not really! The banana taste is evident if you stick your finger in the bag of flour for a little raw taste test. After it is baked or heated, that flavor dissipates, leaving behind an earthy note that many people enjoy.
A Green Light for Many Types of Diets
Paleo diet: Good to go! The fruit-based flour gives freedom to enjoy select recipes.
(Auto-Immune Protocol) AIP diet: Passes! Enjoy!
Keto: Proceed with caution. With fruit intake limited, think twice before investing in banana flour.
Ethical Buying: There is concern about labor practices in banana agriculture. Fair-trade options are on the market and recommended.
The Facts of Banana Flour
Total Fat: 0g.
Carbohydrates: 45 g
How to Use Banana Flour
Banana flour is very flexible. It is in fact an integral part of many recipes around the world. That means there are a lot of good recipes to try! Here are two fan favorites:
Emma and Carla share their secrets on how to bake up a storm with paleo banana bread. Keep this recipe handy come fall weather.
The folks at foodborne wellness posted this delight, a recipe for paleo pancakes using banana flour.
When in doubt, remember the golden rule: Use ¾ cup banana flour as a substitute for one full cup of flour.
With fair-trade and environmentally-friendly options available, we’ve gone bananas for all of the benefits this flour-swap provides.
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