d="p0005">The coarser fractions of banana flour yielded more fiber and phenolic compounds.
dd><dt class="label">•dt><dd>d="p0010">30% replacement of banana flour in layer cakes is proved without a quality worsening.
dd><dt class="label">•dt><dd>d="p0015">The particle size of banana flours strongly influenced the quality of sponge cakes.
dd><dt class="label">•dt><dd>d="p0020">Banana flours increased the content of resistant starch and dietary fiber of cakes.
dd><dt class="label">•dt><dd>d="p0025">Sponge made with banana flours yielded more polyphenols and antioxidant capacity.
dd>dl>