
What are the properties of banana flour? And how to use it?
It is completely gluten-free, helps fight diabetes, keeps cholesterol at bay and also prevents the risk of developing colon cancer: it can be considered a superfood in all respects, but still few know banana flour, obtained from the scraps of the less sweet green bananas that are reduced to dust. But what are the properties of banana flour? And how to use it?
Used a lot, because it is cheaper, in Jamaica and in some parts of the African continent, banana flour is slowly catching on with us too mainly because it is a gluten free food.
With a consistency similar to lighter wheat flours, it has an almost sour taste when eaten raw (it is often used raw, for example, as an ingredient in smoothies or nutritional bars, because cooking can reduce the content of resistant starch) and a taste decidedly sweeter when cooked (requires 25% less volume than wheat flour). (altro…)










