Green Banana Flour
While searching for a new recipe online, we came across a recommended video for making Green banana flour, and the first instinctive behavior we to figure out if it was legit. Is it clickbait with a pretty picture or is it recommended because we like to cook? Either way, we were intrigued on finding out more.
Opening a new tab, on the Internet education tool also known as Google. What we discovered is that there are a plethora of awesome findings on this flour. How did we not know this?!
What is Green Banana Flour?
The answer is that it is pretty much exactly what it sounds like. To no surprise, banana flour is made from duh... bananas. To be more precise; it's made from green, unripe bananas that are collected, peeled, dried and ground into a fine powder.
Questions?... Yes Of Course!
Does it taste like bananas? Can it be used for anything that calls for flour that I typically use for making pizza? Bake a cake with it? And if I make banana bread is that cannibalism for vegans? I had millions of questions.
I had way more questions than hubby mostly because I am the main chef of the house. Although he tries to coerce me to letting him cook when wanting to make Arepas. Maybe he just wants the first test taste?
Answers
It does not taste like bananas. Why? How is that possible? (oops sorry those are questions but still relevant in this section). Since banana flour is made from green bananas, the taste of sweet ripe bananas doesn't come through. It may add a slight sweetness, but it won't be noticeable.
It's also fairly seamless to substitute banana flour for all-purpose flour (AP, for those not in the know cooks reading). It is more moist than normal so that's something to consider when switching.
It can even be used as a thickening agent in soups, stews, and even smoothies. #Whowoodahthought
It's very versatile and can be used in all different kinds of recipes, for baking. It doesn't have gluten in it, which is why it is a great alternative. Carla, sister in law now we have something for you too!
If you are in the mood to bake say sfogliatelle, my hubbies favorite, that requires glutin and in that case, there are no bananas for you.
Why make the switch?
There's plenty to uncover about the pros and cons of this type of flour, I will only point out the most critical one: it floods into the brain like Niagara Falls, a great place to visit if you can safely, ya know after the pandemic. As benefits go
Gut Benefits
It sports lots of nutritional goodies. For example, did you know that green banana flour is overflowing with resistant starch? What the heck is resistance starch? You might ask?? If you haven't been living under a rock or in a dark cave then I'm sure you've heard about probiotics and microbes.
Those little fellows help you digest food, poop regularly, and keep your gut healthy.
Gives your gut superpowers
As a superfood, because it's gluten-free it can be used raw or cooked. It's loaded with iron and potassium and it has about 65% resistant starch. Why care about that high percentage? The reason why care, is because it bypasses the small intestine and it goes into the colon and it feeds the gut microbes. In there they're going to be converting the resistant starch into cancer-fighting chemicals like butyrate.
Gluten Free
Being sensitive to gluten or having been diagnosed with celiac disease can cause havoc on the body. That all starts with the food that is ingested and some crappy genes too.
Thanks to the food companies that are listening to their consumers, they have provided more alternative products to avoid gluten. Although sometimes it's comical with the labeling of how everything is "gluten free", especially when it is on a package of fruit, naturally gluten-free at the start. Or if you will, to justify a higher price tag, everything is organic, even a hair brush, according to Bezo's Whole Food Market.
Even though there are more products that are available to buy at the store or online, the best is to know where it came from and better if that is from your kitchen. Being able to be more self sustainable, is something you can't buy.
You are watching your favorite show and mixing in a bowl, eggs, butter, and what else... Oh yes, sugar! You head to your pantry and with the same face of a zombie in The Walking Dead, you realize that you are out of flour.
Metabolism Booster
Let's get real, everyone is hoping for that magic diet pill and there is no such thing. Hard work through exercise and eating healthy are the true way to lose weight.
But we can all make ourselves healthier by allowing our bodies to function at their optimal level. Remember, the gut is the second brain unless your first brain has memory issues.
Where can I get some?
As most health food items, they are overpriced as precious metals on the stock exchange. You can get them online or through specialty stores. It's a pretty penny but if you can afford it, it's a free country.
As hubby and I have mentioned before in previous posts, we aim to help ourselves become more self-sustainable, over time. Since we are fortunate to have banana trees in the backyard, the alternative approach of making green banana flour appeals to us.
In addition, we like to know where our food comes from. Where it is grown. How it is grown. Basically, we want to know if the stuff we eat isn't full of preservatives and other unknowns!
Is it difficult to make it at home?
Not at all! If you can slice bananas and have an oven and blender, you can make flour from lots of things and certainly from green bananas! We did and can't wait for nutritional effects to begin.
It's Easy Peasy Lemon Squeezy or Banana Squishy
Below are the steps I followed:
- Slice some green bananas about ¼ inch or thinner to dry them faster. *Don't be lazy like me and leave the peel on as I had to scrape off brown dried peels after dehydration. A step I'd rather not repeat.
- Lay them out on a dehydrator sheet OR a cookie sheet for the oven or toaster.
- Dehydrate at 140 degrees Fahrenheit for a minimum of 2 hours - but it can take up to 10 hours to be fully dried. Just depends on the method you use.
- Once dried, let them cool, place them into a blender and let it whirr.
- That's all! It will last for at least 12 months in an air-tight container.
The food column happens on Thursdays, therefore expect an update on how all this went down next week when my favorite delivery driver will come by the porch.
One More Thing
Okay, Jobs I have stolen this line, take away my iPod... although you used to say: good artists copy, great artists steal. I have a bonus recipe for you, create away
Chocolate chip cookies with green banana flour.
🌴 Have a bLife moment, I am doing it as we speak #truestory 🤙🏽