Frequently Asked Questions

What is banana flour and how is it made?

Our flour is milled from carefully selected, unripe green bananas that are gently dried and ground, with nothing added and nothing taken away.

Can I use banana flour for baking?

Absolutely. It lends structure to muffins, pancakes, cookies and cakes while keeping the crumb light and moist-especially useful in gluten-free recipes. Its mild, earthy flavour pairs effortlessly with fruits, nuts and natural sweeteners.

How do I substitute banana flour for regular wheat flour?

Start with ¾ cup (75 g) banana flour for every 1 cup (100 g) of wheat flour, then adjust liquids as needed—banana flour is naturally more absorbent. For best texture in gluten-free baking, include a binder such as egg, psyllium or xanthan gum and let the batter rest for 15-20 minutes.

Does banana flour taste like bananas?

Not really. Green bananas are harvested before their sugars develop, so the finished flour has a neutral, slightly nutty profile that disappears into both sweet and savoury dishes.

Can I use banana flour as a thickener in sauces or soups?

Yes, whisk 1-2 teaspoons per cup of hot liquid. It disperses quickly, thickens smoothly without clumping and leaves no starchy after-taste.

Is banana flour gluten-free?

Yes. Bananas are naturally gluten-free, and the flour contains no gluten. It’s made in a dedicated space using equipment reserved exclusively for banana flour.

Is banana flour a good source of resistant starch?

Banana flour is rich in RS2 resistant starch when used raw (think smoothies or overnight oats). Standard baking temperatures gelatinise most of that starch, so cooked goods deliver the familiar benefits of a quality carbohydrate rather than an added fibre boost.

What is the shelf-life of banana flour, and how does moisture affect it?

The low moisture (< 10 %) gives it a 6-month shelf-life, but it’s hygroscopic, so exposure to humidity can cause clumping.

What’s the best way to store banana flour?

Store banana flour in a cool and dry place with low humidity, ideally between 12°C and 22°C. After opening, keep the pouch sealed tightly. In warmer months or humid conditions, it is best to store it in the fridge to prevent clumping or spoilage.

How long does banana flour last and what affects its shelf life?

Banana flour typically lasts for about 6 months due to its low moisture content. However, it easily absorbs moisture from the air, so exposure to humidity can cause clumping and reduce its quality. Keeping it sealed and stored properly will help maintain its freshness.