Description

Green Banana Flour is produced from unripe green bananas (Musa spp.) that are peeled, sliced, dried, and finely milled into a light-colored flour. Known for its mild flavor and functional properties, green banana flour is widely used as a plant-based and grain-free ingredient. It offers good water absorption and texture-enhancing characteristics, making it suitable for baking, cooking, and functional food applications.

Nutritional Profile

Green Banana Flour contains naturally occurring nutrients, including:

• Complex carbohydrates

• Resistant starch – Naturally present in unripe bananas

• Dietary fiber

• Plant-based protein

• Minerals – Such as potassium and magnesium

Its nutritional profile supports its use in wholesome and functional food formulations.

Phytochemicals and Bioactive Compounds

Green Banana Flour naturally contains a range of bioactive compounds, including:

• Polyphenols

• Flavonoids

• Phenolic acids

• Naturally occurring antioxidants

These compounds contribute to the stability and functional properties of the flour.

Applications

Green Banana Flour is commonly used in:

• Bakery products – Bread, muffins, pancakes, and cookies

• Gluten-free and grain-free formulations

• Thickeners for soups and sauces

• Functional and health-oriented foods

• Plant-based and clean-label products

Its mild taste and functional texture make it easy to incorporate into a variety of recipes.

Summary
Green Banana Flour is a versatile, plant-based ingredient offering resistant starch, dietary fiber, and functional performance. Its clean-label appeal and broad application potential make it suitable for baking, cooking, and functional food formulations.