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.