Many people are calling banana flour the new superfood, although like many others, it has been consumed for quite some time throughout the Americas. Quinoa, teff, freekeh, moringa and maca have revolutionized the consumption habits of society due to their antioxidant properties, the high supply of nutrients and the absence of gluten.
Coming from the green banana, the green banana flour is obtained by drying the banana, which is native to the Asian continent and is grown in tropical and subtropical regions. Its origin is the result of the surplus in the banana crops.
In the Latin and Caribbean gastronomy, the popular patacones or tostones are made with the green banana, without maturing, crushed and then fried. They also serve as complements to many dishes, such as the paisa tray, which consists of rice, beans, fried egg or beef, among other ingredients.
Banana flour has many benefits: it is gluten-free, so it prevents inflammation of the intestine; it enhances the immune system; and it is rich in potassium, magnesium and fiber. In addition, it controls blood cholesterol levels, reducing bad cholesterol; improves mood due to its tryptophan content, as do chickpeas; and increases the feeling of satiety due to its fiber content.
In gastronomy, its use is wide and varied, ranging from traditional pastries (cakes, cookies, muffins, pancakes or crepes) to savoury recipes. It also plays a good role as a thickener for sauces, soups or creams or as a complement to children's and adult's meals. It is widely used in the preparation of breads and pastries.
One more alternative for those who are intolerant to gluten or those who want to experiment or join a healthier and more wholesome diet.
A plantain is a fruit similar to the banana, but it is traditionally consumed cooked, rather than raw. Plantains are grown in tropical regions and come in a variety of colors, including green, yellow and black. Plantains can be prepared for any course of meal and can be boiled, fried or baked, among other cooking methods. Plantains can also be ground into flour for baking.
Plantain flour is calorie-dense, with a 150 g, or 1 1/5 cup, serving of the flour providing 437 calories. This amount of calories makes up nearly 22 percent of the daily suggested intake of 2,000 calories. However, plantain flour is lower in calories than all-purpose flour, which provides 488 calories in a 150 g serving.Plantain flour is low in fat, with just 0.3 g of fat in a 150 g serving, which is lower than the fat content in all-purpose flour, which contains 2.6 g of fat in the same-size serving. While fat is rich in calories, you do need fat to survive; dietary fat provides feelings of satiety and helps your body absorb nutrients.
TPlantains and other fruits are rich in carbohydrates, so plantain flour is high in carbs as well. Each 150 g serving of this flour contains 105 g of carbs, with 4 g of fiber and 8 g of sugar. Dietary fiber helps you feel full and promotes healthy digestion, so it's vital to consume adequate levels each day; MayoClinic.com suggests that men eat 38 g of fiber daily, and that women eat 25 g of fiber each day.
FPlantain flour is low in protein. Each 150 g serving contains just 5 g of this essential nutrient, much lower than all-purpose flour, which contains about 20 g in a 150 g serving. Protein is present in all of your body's cells and is used to make and repair tissues, including muscle and skin.
If you have celiac disease, also known as gluten intolerance, you are unable to digest gluten, a protein found in wheat. Because plantain flour is made of plantains rather than wheat products, it is gluten-free, though lower in protein.
