It seems like every day there is a new amazing paleo flour! There’s cassava flour, cricket flour, tigernut flour, plantain flour, and now…. (drumroll please) Banana flour! (round of applause!)
I was very excited when I put in my order for this stuff, and so excited when it came that I had to bake immediately! We all know that the ultimate test of a flour is brownies (or something like that), so that’s what I had to make!
My dad is allergic to eggs and I like to post as many nut-free recipes as I can, so as a result this recipe is egg-free and nut free! It’s basically AIP plus chocolate.
These are very fudgy and moist and delicious! Just a note: they are a teensy bit crumbly when they come out of the oven, so practice your patience skills and let them cool!
Banana flour contains roughly 11-20 g of resistant starch per 4 tablespoon serving. This amount will be towards the lower end in a cooked baked good. Each brownie contains a little over a tablespoon of banana flour. (Source)