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Let's Do Organic® Organic Green Banana Flour

Let's Do Organic® Organic Green Banana Flour - Main image
$5.8 $8.29 In stock

Category: Edward & Sons Trading Co.

Description

 

To create Let's Do Organic® Organic Green Banana Flour, we pick and peel young, organic green bananas before most of their starch has a chance to ripen into sugar. We dry them carefully to protect their mild flavor and to maximize their resistant starch, praised by nutritionists for promoting a feeling of fullness, while supporting friendly digestive bacteria. Finally, we mill them into a fine, gluten-free flour that imparts a smooth texture and subtle, delicious flavor to cakes, pastries and more. Simply add it to your shakes and smoothies for added iron, and beneficial resistant starch or use as a nutritional boost to thicken sauces.

  • USDA Organic
  • Gluten-Free
  • Vegan
  • Kosher certified.

 

*When replacing grain flour in baking recipes, use 25% less green banana flour (example: if your recipe calls for 1 cup of wheat flour, replace with 3/4 cup of green banana flour). 

 

Ingredients

Ingredients: Organic Green Banana Flour.

 

Nutrition Facts

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Express Shipping · United States: $3.99

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Customer Reviews (5.0 / 5 · 5 reviews)

Isabella ★★★★★

My banana bread came out with a lovely, slightly chewy crumb that I haven't gotten from regular wheat flour. Knowing the bananas are picked green before the starch turns to sugar really does make a difference in the final taste—it's far less sweet than I expected.

Henry J. ★★★★★

The texture of my pancakes turned out noticeably fluffier once I swapped in this green banana flour, and the subtle earthy taste is a nice change from regular wheat. It’s clearly dried well, since the bag doesn’t clump at all even after a few weeks in my pantry.

Jacob ★★★★★

I’ve been using this flour in my morning pancakes and the fine, powdery texture blends in without any grittiness at all. Since it’s made from young green bananas, there’s no sweet banana taste, which is exactly what I wanted for savory baking.