So what’s the deal with green banana flour, I might hear you say? Well, for one thing GBF is a source of resistant starch which is being touted as a super-food staple amongst followers of a low-carb lifestyle.
The reason for this is resistant starch is a type of starch that is not digested in the stomach or small intestine so it reaches the colon intact. Hence it being called resistant as it resists digestion. For this reason GBF does not spike the blood glucose or insulin and also means we digest less calories from it.
GBF is gluten-free and can be substituted for most wheat flours in recipes. It does not have a banana taste, if anything it tastes slightly nutty.
I have made my own green banana flour by dehydrating green bananas and then grinding them into a flour with my Nutri-Bullet, but you can buy it from some health shops or online.
2 cups green banana flour
1 cup flaked almonds
1 cup coconut flakes (or unsweetened desiccated)
125g butter melted
1/4 cup granulated stevia
Simply mix together all the ingredients into a gooey mound then take small clumps of the cookie dough and flatten in your hands into thin discs.
Place each cookie a couple of inches apart on a baking tray lined with greaseproof paper.
Bake in a pre-heated oven (200°C) for 8 to 12 mins.
Allow to cool then enjoy…
The Latest Wonder Food Daily Mail Article on banana flour