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!