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The benefits of green banana flour, a new superfood and wheat flour substitute that’s gluten-free and promotes gut health
- Rich in fibre and nutrients and low in fat, green banana flour helps prevent overeating and is being used in breads, cakes, pizza and much more
- Millions of tonnes of bananas go to waste every year; converting surplus bananas into flour helps stem the loss while offering a healthy alternative
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To safeguard their health during the prolonged coronavirus pandemic, many Indians have been turning to traditional wellness practices such as yoga and Ayurvedic treatments – including bolstering their immunity by eating grains, herbs and spices.
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A surprise ingredient that has lit up the internet is green banana flour, produced from unripened bananas that are chopped, dried and then ground.
Its popularity soared after Indian prime minister Narendra Modi endorsed the ingredient on his monthly radio programme Mann Ki Baat (Inner Thoughts) in July 2021.
Social media has been flooded with enthusiasts’ recipes for easy-to-make dishes that incorporate the ingredient, from brownies to zucchini fritters.
It can be mixed in smoothies and beverages to make a healthy, on-the-go drink
Science supports the touted benefits of green banana flour, which has been hailed as a new superfood.
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