Green banana flour is not widely known, but it is an exciting ingredient, both in the kitchen and for your guts! It contains a type of carbohydrate that passes through the intestines without being digested, promoting improved gut health, weight loss, and lower blood sugar levels. It also has prebiotic fibers that are crucial for maintaining a healthy gut. These fibers nourish the beneficial bacteria in your digestive system, supporting optimal functioning.
In the kitchen, green banana flour is great for raw baking or as a thickener for grain-free sauces. I add mine to smoothies for its fiber and prebiotic content! But when it comes to storage, you shouldn’t just whack the opened package in the pantry and hope for the best. There is a better way!
How To Store Banana Flour?
Banana flour can last 6-12 months up to a couple of years after its manufacturing date if it is stored properly. Most packages contain an oxygen absorber and come tightly sealed. The most important things are to keep it away from sunlight/heat, and moisture and keep it airtight, especially once it is open.
You can keep it in the refrigerator, but it is not necessary unless you live somewhere warm or have a lot of it and want to preserve it… in which case, the freezer is a better option.
Can You Freeze Banana Flour?
Freezing green banana flour is absolutely possible. If you happen to purchase banana flour in bulk or simply don’t use it frequently, storing it in the freezer is a practical choice. The frozen flour should be stored in a container with oxygen absorbers to retain freshness. Seal it using a vacuum-sealing system or ziplock bags to remove excess air.
How To Defrost Banana Flour
To defrost banana flour, take the package out of the freezer, but do not open it yet. Leave it in a cool and dry place to come to room temperature. Do not open it until it reaches room temperature, as moisture might get in and make it clumpy.
How Long Does Banana Flour Last?
- Sealed banana flour can be stored in the pantry for 1-2 years.
- If kept in the freezer, sealed banana flour can last up to 2 years.
- Once opened, banana flour can be kept in the pantry for 6-12 months.
- Open banana flour can be stored in the freezer for a longer period, specifically 2-3 years.
How To Know When Banana Flour Is Rancid?
Despite the long shelf life, banana flour, like all flours, has the potential to spoil. The simplest way to determine if flour has gone bad is by using your sense of smell. Should your flour emit a stale, sour, or musty fragrance, discard it.
The next best way is by sight. Keep an eye out for moldy clumps or any alteration in color. If either situation arises, it is advisable to ditch it and get a new bag!
FAQs
Green banana is awesome for your guts. It can alleviate inflammation, enhance gut mobility, improve overall digestion, optimize nutrient absorption, and mitigate common digestive concerns such as gas and bloating, as supported by various studies.
Nutritionally speaking, yes. But for versatility and ease of use in the kitchen, no. Banana flour does not contain gluten, which helps to give products their shape and texture and holds things together. It is always easier to work with gluten-containing flours in baking, even if they are not as healthy.
To find ‘green banana flour,’ you must be specific. Banana powder is produced by grinding and drying fully ripened bananas, while green banana flour is derived from unripe bananas.
Yes! Green bananas and green banana flour can help stabilize blood sugar levels by supporting the glycemic load of foods. Whether you have diabetes or simply want to maintain healthier blood sugar levels, green bananas are an excellent choice! However, do not get confused with the banana powder made from ripe bananas, which is much higher in sugar.
Yes, green banana flour is mostly a starch. A resistant starch, to be exact, which is why it is so good for the guts.
Green banana flour is suitable for keto, and the net carbs fall within range. Just make sure it is green banana flour.
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