Why am I making banana flour?
I love baking. Probably because my mother loves baking. Last week, over a three day period, I baked three cakes. It was then I thought to myself, ooops, my family is eating too much flour. Even though the flour I used is unbleached and organic, I felt that they were eating far too much flour.
Some time back, my friend Vivienne Webb gave me a bag of banana flour. I have never used it before, and was pleasantly surprised that the apple turnover cake I baked with banana flour tasted every bit as good as it would normally. And yayy, banana flour is gluten-free, so I baked an extra one for my friend Richard Boyle.
Feeling pleased with myself, I posted my recipe on Facebook. Then someone commented, banana flour is expensive. Sitting in lush Phuket looking out at banana trees, I can’t figure – nay, can’t accept – why banana flour should be expensive. It is five times more expensive than regular flour.
I don’t like economics that don’t make sense, so I googled. And made my own.
As I am doing my diploma in Naturopathy, I took special interest in the dietary benefits of banana flour, apart from being gluten-free:
- Green (unripe) bananas are more nutritious
- The goodness is in the skin
- Green bananas’ starch is resistant starch, which means that they act more like fibre than starch
- Because bananas are sweet, you need less sugar when you use them instead of regular flour in baking
Wash the bananas thoroughly. Top and tail each banana.
Cut them into wood chip size. Spread the chips out on a plastic tray. You could either dry them naturally in the sun (cover with muslin) or in a dehydrator.
Grind the dried banana chips in a strong blender. As the blade of my blender was not that sharp, I sieved and reground the coarser grains. Store in an airtight container and use soon.
Just a reminder, this cake was the one which started it all 🙂 Recipe here. It tastes really delicious!
7 thoughts on “Making Banana Flour At Home”
Hi I was looking for recipe how to make banana flour..I find some .but I think it is not with the skin.!?? Anyway. Thanks for your recipe.
Hi Joana, I use the skin as well. It works fine, but you need a good grinder. Here’s how I did it on my other blog: https://naturalmedicinelondon.com/2015/09/11/making-banana-flour-at-home/. Have fun!
Wow I love the banana flour is so good and nutritious… Am also earning money of course good money by making and selling the flour to my neighbors… As youths we got some work to do..
Oh,I am so glad to hear! Truly! It’s good that you are spreading nutritious food, going employment and also preventing bananas from wastage !
that is a really helpful website thanks
Hello, this is exciting to discover. Would you be able to tell me how long you dry your green bananas (with peels) in a dehydrator? Another site said 6 hours, but that’s without the peels. Hoping for your kind response.
Hello Rachel. I think it depends on the dehydrator or oven used. I normally run the dehydrator overnight, so it would be around 10 hours. I include the peels as I like the roughness of the flour when peels are used. If you want a finer flour, then omit the peels. Happy experimenting. (Note: if you don’t have a dehydrator, an oven on low heat works as well, though not energy efficient).