Banana flour has recently come to light with the potential of being a worthy substitute for alternatives like wheat flour, refined flour, and cornflour. With a light, airy texture, it can be used both as a cooking and baking option. In terms of texture and taste, it is a counterpart of wheat flour, but on a much healthier note. Made using flavourful, green bananas, you need about 25 percent less volume in comparison to white whole wheat flour. This flour has gained popularity amongst people with celiac disease or those suffering indulging in gluten free dieting options. To add to the nutritional qualities of raw banana flour, a considerable amount of potassium and vitamin B6 is used. Prebiotic qualities of Kokos Raw Banana Flour make functions like blood sugar stability and lowering cholesterol levels easily achievable. The texture of the raw banana flour made from raw banana powder makes it appropriate for numerous dishes like upma, roti, halwa, waffles, cakes, pancakes, etc.