Green banana flour is not yet in common use in Europe. But in places where banana plants are native such as Jamaica, the Caribbean and Africa, banana flour is often used instead of other flours. It comes from the green banana when it is not yet ripe, its pulp is dehydrated to be used as a flour for baking, and it is a fantastic substitute for those who eat gluten-free products.
While raw banana flour has a slight banana flavor, baked banana flour actually has a fairly neutral and mild flavor, which means you can use it for both sweet and savory dishes.
It contains resistant starch. Resistant starch is a type of fiber and a fantastic source of prebiotics. While probiotics fill our gut with a variety of good bacteria, it is the prebiotics that provide the right fuel to keep the good bacteria happy and maintain a healthy gut flora. Prebiotics are found in many fibrous foods such as fruits and vegetables, but are especially beneficial in the form of the resistant starch found in foods such as white potatoes and bananas (especially green bananas).
