Banana flour is making a bunch of noise in gluten-free circles. It’s made from—you guessed it—bananas, which are dried and ground into a powder.
As well as being gluten-free, banana flour is also suitable for paleo diets and, because it’s just fruit, it’s vegan too.
The fruit-produced flour is a resistant starch, which makes it a suitably-fluffy alternative to grain flours and suitable for use in baking cakes, biscuits, pasta and shortcrust pastry. The high-starch levels mean that half to three-quarters of a cup of banana flour equates to one cup of regular flour.
Banana flour doesn’t taste like bananas, but instead has an earthy flavour.