Raw Banana
Binder
Can be mashed and used as a replacement for things like eggs!
Functions
Dietary Info
About Raw Banana
Raw banana, often used as a binder in baking, is a versatile fruit known for its ability to add moisture, tenderness, and subtle sweetness to baked goods. Its creamy texture and mild flavor make it a popular choice for cakes, muffins, quick breads, and cookies. Besides its binding properties, raw banana can enhance the overall texture of a dish, offering a soft, dense crumb. Being naturally gluten-free, vegan, and free from common allergens like dairy and nuts, it is an excellent ingredient for those with dietary restrictions, providing a nutritious alternative to traditional binders like eggs
History
The use of raw banana in baking likely traces back to regions where bananas are abundant, such as Southeast Asia and Africa, where the fruit has been a staple for centuries. Its popularity in Western baking aligns with the rise of health-conscious eating and the demand for plant-based alternatives. As global trade expanded, raw bananas became more accessible worldwide, leading to their integration into various culinary practices. In recent years, the push for using whole food ingredients and the exploration of gluten-free and vegan baking have further cemented the raw banana's place in the modern baker's pantry, celebrated for its natural, wholesome qualities.