Banana flour is a powder traditionally made of green bananas. Historically, banana flour has been used in Africa and Jamaica as a cheaper alternative to wheat flour.It is now often used as a gluten free replacement to wheat flours or as a source of resistant starch, which has been promoted by certain dieting trends such as paleo and primal diets and by some recent nutritional research. Banana flour, due to the use of green bananas, has a very mild banana flavor raw and, when cooked, it has an earthy non-banana flavor; it also has a texture reminiscent of lighter wheat flours and requires about 25% less volume, making it a good replacement for white and white whole wheat flour. This has led to rising popularity among those suffering from celiac disease and gluten free dieters.
Banana flour is generally produced with green bananas that are peeled, chopped, dried, and then ground. This process can be completed traditionally by hand where the bananas are sun dried, dried in an oven, or a residential food dryer and then either ground in a mortar and pestle or with a mechanical grinder.] The green banana process requires 8–10 kg of raw green bananas to produce 1 kg of banana flour.
Traditionally, banana flour was produced as an alternative to high priced wheat flour in various parts of Africa and Jamaica.
Read more: https://en.wikipedia.org/wiki/Banana_flour