Can green banana flour be used for cooking and still function as a resistant starch if the dish is cooled before consuming? I’ve seen AIP cracker recipes that include green banana flour.

Kelsey Kinney: All right. So to be honest, I’m not 100 percent sure about this, but so I would verify this with Chris or someone else on the team just to make sure, but I believe since green bananas have that high amylose content that becomes digestible when it’s cooked above 130 degrees, but then becomes indigestible again once they’re cooled. I would think that cooking and cooling green banana flour should be fine and you would still have that resistant starch content.