Hi! Has anyone tried making their own banana flour? It would be neat to have powdered kale, banana, and pineapple so I could just hand mix a smoothie instead of revving up the blender all the time. It would also be nice not to worry about the bananas going bad all the time.
Interesting! Sounds difficult… bananas are kinda… sticky. You’d have to really dehydrate them… then grind them to a powder. just a guess
How can bananas go bad? You eat them! They disappear so fast when you do that… Hehe… I don’t know, there’s something that bothers me a tiny bit about raw convenience… I guess it feels to me like it should be a little more difficult, everything should be fresh. Dehydrated food should ideally be minimized. That is only my opinion, of course… I just think a lot of the nutrients will be lost in dehydration and storing. Also, it might not taste as good as fresh.
Someone asked about banana flour in the comment section of a recipe. I thought this information might be more accessible later (easier to search for) if posted here in the Food Prep Forums. Here's what I found on Google:
FROM: GourmetSleuth.com -- http://www.gourmetsleuth.com/equivalents_substitutions.asp?index...
Banana flour is made from the starchy plantain. It is sometimes used for a food for invalids as it is starchy, filling and nutritious. It can be combined with regular flour when a starchy product is desired.
Commercially prepared banana flour is produced by freeze drying puréed banana. The flour is very fine and is very useful for its moisture absorbing and holding properties. It is a good gluten-free product and can be used to make pancakes, bread, scones and cakes moist, lighter with a more airy texture. When combining it with flour don't replace more than 1/4 of the total amount of flour with banana flour or the product will become a sticky paste.
See recipe for making your own.
Place dried banana chips in a blender or food processor and blend until fine.
From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
Slice and dry full grown bananas. Use only the fruit that is full grown as green bananas contain too much starch. After drying, grind or pound in a mortar, then pass the powder through a sieve. This flour can be used in equal parts with regular flour in making desserts where a starchy substance is used.
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There's obviously a lot more information out there on the web, but the above seemed sufficient to get us started here. So . . . who in this lovely GoneRaw family has experience in purchasing and / or making banana flour?
How would you use the banana flour? Does anyone have any good recipe ideas? Maybe a raw dessert? (But please not with lots of nuts. I'm on the 80/10/10 Diet)