Gluten-free. soy-free, nut-free, non-GMO, paleo, vegan
An amazing alternative to wheat flour that you will love!
USE: Banana flour mimics the results of wheat flour remarkably well making for an easy transition to banana flour in your everyday baking. Banana flour works well by itself, but it complements the likes of other flours wonderfully. Some recipes do call for binding gums to obtain optimal consistency.
Rule of thumb: use 30% less banana flour than the suggested Wheat based flour.
i.e. 2/3C Banana Flour for every 1C suggested flour
Banana flour has a hint of banana flavour when raw, but once baked has a earthy wholesome flavor to it. The texture is light and fluffy, freeing you from gummy, gritty and grainy textures.
Add a boost in nutrients to your morning smoothie, add some thickness to your soups or sauces, or use as a great additive to natural homemade baby foods. Also amazing in baked goods!
Potassium – banana flour incorporates the health benefits of 330mg per serving (1/4 cup), 12 bananas worth of potassium in every bag. All Natural, banana flour is full of natural vitamins and minerals. Our banana flour is made from 100% all natural green bananas, no additives, preservatives, chemicals or dyes.
Resistant Starch – banana flour contains RS2, an important form of resistant starch that is found in few foods. Resistant starch, unlike normal starches, is not digested in the small intestine but instead in the large intestine. It is fermented in the large intestines and produces short fatty acids. These fatty acids may help prevent bowel cancer and are absorbed into the bloodstream, helping to lower cholesterol. It also allows more natural vitamins and minerals, including potassium and magnesium, to be absorbed.
Fibre - fibre is important for a healthy digestive system. It doesn’t break down until it reaches the large intestine, where it acts as roughage to bind the bodies waste and help excrete it
What is Resistant Starch?
- Resistant Starch “resists” breaking down into sugars, resulting in lower blood sugar levels
- Stay full and burn more fat by implementing Resistant Starch in your diet
- Lowers pH levels in your colon, guarding against DNA and cell damage
- Resistant Starch is a prebiotic which promotes the growth of good bacteria and feeds our cells
- Resistant Starch can be found in unripe green bananas
A Resistant Starch is any starch or starch product that cannot be digested or absorbed within the upper digestive tract. It passes through the stomach unchanged by digestive enzymes. Without absorption or digestion taking place in the stomach and small intestines, RS2 moves into the large intestines and colon. RS2 is a good substrate for fermentation to increase fatty acid concentration and lower the pH levels in the bowel, guarding against DNA and cell damage. Fermentation can only take place in the absence of oxygen. Without that oxygen present, fermentation becomes a primary means of energy production. RS2 is also a prebiotic which promotes the growth of “good” bacteria in the gut. 70% of our immune cells reside in the gut and RS2 maintains healthy gut flora and feeds the cells.
RS2 has the ability to prevent microorganism build up in the digestive system and increase thermic energy from food intake. In other words, resistant starch, once it is in the bowels, is used by bacteria and microorganisms for fuel or to produce energy, which results in possible weight loss and increased metabolism. Resistant Starch increases your thermic energy by adding a boost of two key satiety hormones: glucagon-like-peptide (GLP-1) and peptide YY (PYY).
Resistant starch is also associated with a fatty acid called butyrate. This fatty acid protects colon cells and prevents genetic damage, which can prevent cancer.
Satiety: Resistant starch is known to produce more satiety, or the feeling of satisfaction from food, so that you can satisfy your body with less food intake.
Sugar/Insulin: The most exciting news for people with a sugar problem and diabetics, resistant starch can improve insulin sensitivity by enhancing the way our body handles carbohydrates due to an increased rate of fermentation in the colon.
Studies recommend we consume 20 grams of RS2 per day. One to three spoonful’s of Banana Flour mixed into your morning smoothie, water or milk will help aid you with risk in colon cancer, weight loss, digestion, sleep and more.
REsistant Starch is best in its raw form, once heated above 140 degrees F, you start to lose benefits, so if you want to obtain the maximum amount per serving we recommend eating it raw.
Banana flour is made by simply gathering unripe green bananas before the sugar content has fully developed, followed by peeling, slicing, dehydrating and milling.
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