Plantain flour has quietly become one of the most versatile ingredients in modern kitchens. Whether you’re eating gluten-free, exploring African cuisine, or simply looking for healthier swaps, plantain flour checks almost every box: delicious, nutrient-dense, and surprisingly adaptable.
What Exactly is Plantain Flour?
Plantain flour is made from dried ground plantains—similar to bananas, but firmer and starchier. It has a naturally slightly sweet taste and can replace wheat flour in many recipes.
It’s a staple in West African and Caribbean households and is increasingly showing up in health food spaces, especially among gluten-free, paleo, and grain-free diets.
Nutritional Benefits
• Naturally gluten-free
• High in resistant starch
• Good source of potassium and fiber
• Helps regulate digestion & blood sugar
• Works as alternative thickener for soups & stews
That combination makes plantain flour useful for both traditional meals and modern recipes.
Popular Ways to Use Plantain Flour
Here are some favorites:
✔ Plantain Pancakes — fluffy, naturally sweet, and perfect for breakfast
✔ Baking — cookies, muffins, banana bread, brownies, and cakes
✔ Swallow — can be used as a fufu/“swallow” alternative for soups & stews
✔ Thickening Agent — for soups, sauces, and gravies
✔ Coatings — used to bread chicken, fish, or vegetables
Why People Love It
Aside from flavor, plantain flour has the rare ability to feel familiar in traditional African cuisine while still appealing to wellness-focused shoppers.
Health communities appreciate how plantains provide slow-digesting carbohydrates, while cultural communities love that it keeps authenticity in the kitchen.
Final Thoughts
Plantain flour is no longer just a pantry staple — it’s a bridge between modern wellness and traditional food culture. If you haven’t tried swapping it into your recipes yet, pancakes are a great place to start.