- Organic green banana flour, made from unripe fruit that is dried and milled, is one of the newest products to launch from Edward & Sons Trading Company, according to a statement.
- The product has high levels of resistant starch, which helps people who eat it feel full faster. It is popular for paleo and gluten-free diets.
- According to the company, the flour has a slightly sweet and fresh taste, and can be used in products like bread, pancakes, pastries and pasta.
Varieties of green bananas, which are more starchy and less sweet than their yellow counterparts, are eaten as part of a regular meal in regions where they grow, like the Caribbean. As consumers are clamoring for "healthier" foods with less processing, it makes sense to take advantage of the fruit's composition and tap into those trends. Green bananas are also high in fiber, potassium and vitamin B-6.
Green banana is a perfect item to transform into another ingredient. Not only does it comport with the still-growing gluten-free trend, it's also something that most consumers are familiar with. People who want to try a gluten-free flour but are unsure about how it will taste might be more willing to pick up banana flour than something they are unfamiliar with, like sorghum.
The only question left is how green banana flour will stand up to the rigors of baking and production. The gluten in wheat flour helps shape and form dough, adding to the structure and the taste. In order to be used in baking, other gluten-free flours need additives like gums to simulate the same effect.