Did you know that it’s possible to make flour out of America’s favorite fruit? That means it’s naturally gluten-free, grain-free, paleo, and keto-friendly. Now that’s bananas- Literally!
Green banana flour has been slow to take off in the US but has a ton of potential waiting to be unlocked. I was fortunate enough to get a sample of the stuff years ago, so I’ve been experimenting and learning through those trials, finally arriving at foolproof recipes worth sharing. It’s quite different from wheat, so don’t try just swapping it out 1-for-1.
Case in point; this early attempt was supposed to be a classic loaf of banana bread. The darned brick refused to rise, remaining as dry as a desert, condensed into a single bite.
How can you substitute banana flour for wheat flour?
Since banana flour has such a high starch content, you can use 25 – 30% less banana flour than wheat flour if adapting more conventional recipes. Otherwise, you’ll want to increase the liquid accordingly.Made from unripe, green bananas, this flour is high in starch which makes it very absorptive.
What does banana flour taste like?
It has a fairly neutral flavor, so it won’t taste like sweet, ripe bananas by itself. It’s ground very finely to create a smooth, almost silky texture when thickening liquids, and dense, regular crumb in baked goods.
With the right balance of liquid, fat, leavening, and a good dose of patience, the best, most banana-filled bread is absolutely within reach! Learning from my mistakes, I was able to craft a rich, moist, and tender bundt filled with every form of bananas I could get; banana flour, banana chips, and of course, fresh bananas. Each slice is sweet but not sugary, brightened with ginger and zesty orange juice for an invigorating finish.
Consider banana flour as an alternative to coconut flour or cassava flour, two other tropical, starchy powders with textural properties. It can be eaten raw, blended into smoothies in small doses, but is much more enjoyable when cooked, if you ask me.
I’ve also found banana flour to be an incredible ingredient for more savory preparations… But I’ll have to tease you with that idea for the time being. Stay tuned for part two of my banana flour exploration.
Banana flour can still be challenging to find in some parts of the US. If you can’t get it locally, you’ve got plenty of options online. It’s worth seeking out to make such tasty treats that can accommodate almost any dietary restrictions.
Completely Bananas Bread
This rich, moist, and tender bundt filled with every form of bananas I could get; banana flour, banana chips, and of course, fresh bananas. Each slice is sweet but not sugary, brightened with ginger and zesty orange juice for an invigorating finish.
- 1 Cup Green Banana Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Ginger
- 1/4 Teaspoon Salt
- 3/4 Cup Roughly Crushed Banana Chips
- 4 Medium-Sized, VERY Ripe Bananas, Mashed
- 1 Cup Orange Juice
- 1/2 Cup Coconut Oil, Melted
- 3/4 Cup Coconut Sugar or Light Brown Sugar, Firmly Packed
- Preheat your oven to 350 degrees and thoroughly grease a 10-cup bundt pan; set aside.
- In a medium bowl, whisk together the banana flour, baking powder and soda, ginger, and salt. Add the banana chips and toss to coat.
- In a separate bowl, mix the mashed banana, orange juice, coconut oil, and sugar until smooth. Pour the liquid ingredients into the dry, folding with a large spatula to combine.
- Transfer the batter to your prepared pan, tapping it on the counter gently to remove any air bubbles before smoothing out the top.
- Bake in the center of your oven for 45 - 50 minutes, until set around the edges. A skewer inserted into the cake should come out clean, with just a few moist crumbs sticking to it and no wet batter.
- Let cool completely before slicing and serving.
To make individual servings, you can bake the batter in 18 - 20 cupcakes in a standard muffin tin instead of a bundt. Fill each 3/4 of the way to the top, and bake for 18 - 22 minutes.
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Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 231mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
10 thoughts on “Flour with A-Peel”
But what happens to the bananas from the fruit that is picked green in order to make flour? is used for another purpose or discard?
The green bananas themselves are what make the flour, unless I’m misunderstanding your question?
oh for some reason i thought it was the peel that was used. Then is the peel just discarded? Does that have still have the same negative environmental impact as the mature fruit?
That I don’t know. I’d imagine it’s different based on the manufacturer, but I would guess that they’re more likely to upcycle it into compost at least.
Have a bag of banana flour in my pantry. Can’t wait to see other recipes!
I’ve never heard of banana flour before but your bread looks and sounds delicious.
Ohhh banana flour, never tried it definitely want to find more about this ingredient
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