You’ve obviously heard of bananas before. In fact, you’ve probably eaten it dozens of ways in your lifetime – in pies and breads, in chip form, and even on top of ice cream.
But there’s a new way to eat this age-old fruit that you’ve probably never heard of before, and it’s currently sweeping the nation.
It’s called banana flour.
Yep, you got it. Bananas can actually be dried, ground up and made into a fine flour that can be used in all sorts of cuisine.
Like coconut flour, this new substance is infinitely healthier than traditional flour, and it’s not treated with all kinds of chemicals and preservatives.
But that’s not the only great thing about it. It can also help you lose weight, too.
Don’t believe me? Let’s look at this amazing new flour in more depth now.
How Banana Flour is Made
First off, banana flour doesn’t come from the ripe, delicious bananas you’re used to snacking on. Instead, it comes from the harder, less ready-to-eat green bananas.
The bananas are peeled, cut up and left to dry. Once completely dry and hardened, they are ground into fine powder, either by hand using a mortar and pestle or in a mechanical grinder. You typically need a full bunch of bananas to produce just a serving or two of flour.
Though banana flour is pretty new to today’s market, it’s actually been in use for a while. In Africa and Jamaica, it was used as an alternative to wheat flour in the early 1900s, as it was much more affordable to produce. It was also pushed by the U.S. Department of Agriculture during WWI, when wheat and rye were harder to come by.
How Banana Flour Helps You Lose Weight
It might sounds crazy, but there are dozens of ways that banana flour can help you slim down and lose a few pounds.
Here are just a few:
- It controls your blood sugar levels – Most starches, like traditional flours, breads, potatoes, pasta, etc., are digested quickly and converted into sugars. This leads to blood sugar spikes, and lots of unwanted cravings. It can even cause diabetes if you’re not careful. Banana flour doesn’t produce these same sugary effects, and it helps keep your blood sugar levels stable and in check.
- It keeps you fuller longer – Because banana flour behaves like a fiber, it takes your body longer to digest. That means you feel fuller longer, and you don’t fall victim to unwanted cravings and overeating.
- It staves off carb cravings – Because banana flour doesn’t throw your blood sugar out of whack, it helps curb carb and sugar cravings. These foods typically go straight into your fat stores, so cutting down on them can do wonders for your waistline.
- It contains resistant starches – Banana flour contains a lot of resistant starches, a type of carbohydrate that acts like a fiber. This carb can’t be completely digested and absorbed by the body, so much of it passes right through you. That means fewer calories consumed, and an easier weight loss journey on the whole.
- It’s low in calories – With significantly fewer calories than traditional wheat flour, banana flour is an excellent choice when looking to lose weight. In fact, it has about 25 percent fewer calories than most other flours on the market, at only 100 calories for every quarter-cup.
- It’s high in nutrients – Getting the right amout of vitamins and minerals is crucial when trying to lose weight. Fortunately, banana flour helps in this area. It’s extremely high in potassium, and it’s loaded with filling fiber – about a quarter-cup in every serving.
The best part? It doesn’t taste like bananas. By adding it to a bread recipe, you won’t automatically be making a banana bread. Instead, you’ll just be using a heathier flour alternative for both your body and your waistline.
More Benefits of Banana Flour
Unlike most traditional flours, banana flour is completely gluten free, so if you’re making the effort to cut gluten from your diet, for health reasons, then it can be a great alternative to have on hand.
Banana flour is also grain free, so not only is it great for gluten-free eaters, it’s also a solid choice for Paleo dieters, too. Plus, it strongly mimics wheat flour as a thickener, so it’s easy to swap out for traditional flours in baked goods and other at-home recipes.
As an added bonus, banana flour actually prevents waste as well. For the most part, it is made from bananas that aren’t viable for commercial sale. They usually have blemishes, weird shapes or other issues. These wouldn’t normally be sold, but can be used to produce flour instead, thus cutting down on wasted product in the banana industry.
Have you ever tried banana flour before? If so, how did you use it? If not, do you plan to? Let me know in the comments!
Remember to share this article with all your loved ones, so that they can also learn about this new amazing ingredient.
Together we can make this world a happier, healthier world!