1. It’s perfect for gluten-free baking
Banana flour has similar baking characteristics to wheat flour, but is 100% gluten free, which makes it a perfect choice for coeliacs, people with gluten intolerance or those trying to avoid wheat. You can substitute banana flour directly for wheat flour in your baking with great results, just remember you need about 30% less.
2. It tastes great!
Although it’s made from green bananas, banana flour doesn’t have a banana-y taste. In fact, it has a fairly neutral, earthy flavour that you can add to almost anything. Apart from gluten free baking you can use it to thicken sauces and soups, add to smoothies, sprinkle on your cereal or use in raw food treats.
