Yes, Banana Flour And Banana Powder Are Different. Here's How

We may receive a commission on purchases made from links.

Bananas are no longer just for smoothies and bread, even if we've cracked the code on the extra step that can banana bread to the stars. Rather, they've taken on new forms in the kitchen as banana powder and banana flour. While they may sound similar, these two ingredients are quite different in how they're made, how they're used, and what they bring to recipes. 

Banana powder is made from ripe bananas that have been peeled, sliced, dehydrated, and finely ground into a soft, fragrant powder. Because it's made from fully ripened bananas, banana powder, like the Z Natural Foods Organic Banana Powder, retains much of the natural sweetness and flavor of the fruit. The dehydration process removes moisture while preserving sugars, so the resulting powder has a long shelf life and a concentrated banana taste. It's often used for flavoring since it packs a strong aroma and taste. Meanwhile, banana flour is used as you would most likely expect: in cooking and baking.

Unlike banana powder, banana flour, like the LiveKuna Organic Banana Flour, is made from unripe, green bananas. These bananas are peeled, dried (usually at a low temperature to preserve nutrients), and milled into a fine flour. Unlike banana powder, banana flour is starchy and relatively bland in flavor. It doesn't taste much like bananas at all because green bananas haven't yet developed the sugars found in ripe ones, making banana flour an excellent neutral alternative to traditional wheat flour when blended with other flours.

Banana flour is naturally gluten-free and has become popular in paleo and gluten-free baking. It's known for its high resistant starch content, which is great for gut health. In baking, it can be used as a substitute for wheat flour, though not at a one-to-one ratio. Banana flour must be combined with other flours like cassava or potato starch due to its low absorbency to create an effective flour alternative. Still, when done well, it may just be the flour swap that will give your cookies a nutritional boost.

Use banana powder when you want banana flavor without the moisture. Think smoothies, banana milk (which you can easily make at home), protein shakes, breakfast bowls, baby food, or even as a natural sweetener in baked goods. It's perfect for adding taste without changing texture. It also dissolves easily in liquids, making it a convenient way to infuse banana flavor into drinks, dishes like oatmeal or rice, and desserts like puddings, mousses, or frostings.

On the other hand, use banana flour when you're baking or cooking and need a flour substitute. It works well in pancakes, muffins, breads, and cakes. Since it's gluten-free and has a neutral flavor, it won't overpower your dish. Just remember to balance the recipe with starchy flour alternatives that can absorb the liquid in the recipe to make a batter or dough with a consistent texture. 

In short, banana powder brings the flavor, while banana flour brings the function. Knowing the difference, you can always pick the right one for the job.