Banana flour is a powder traditionally made of green bananas. Historically, banana flour has been used in Africa and Jamaica as a cheaper alternative to wheat flour.[1] It is now often used as a gluten free replacement to wheat flours [2] or as a source of resistant starch, which has been promoted by certain dieting trends such as paleo and primal diets and by some recent nutritional research.[3] Banana flour, due to the use of green bananas, has a very mild banana flavor raw and, when cooked, it has an earthy non-banana flavor; it also has a texture reminiscent of lighter wheat flours and requires about 25% less volume, making it a good replacement for white and white whole wheat flour.[4] This has led to rising popularity among those suffering from celiac disease and gluten free dieters.