Banana Flour
Submitted by chrissy615
Make your own banana flour at home by drying and grinding ripe bananas into a fine powder. Use it as a 1:1 substitute for regular flour in desserts and baked goods.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minBanana flour is one of those old-school pantry staples that’s making a serious comeback.
The process is dead simple: slice ripe bananas, dry them out completely, then grind the dried slices into a fine powder and sift. What you get is a naturally sweet, starchy flour that swaps in equal parts for regular flour in desserts, puddings, and baked goods.
It’s gluten-free, adds a mild banana flavor to everything it touches, and stretches your baking pantry in a direction you probably haven’t explored yet.
Kitchen Tips
- Use fully ripe bananas, not green ones. Green bananas have too much resistant starch and produce a gummy flour
- Slice the bananas thin and uniform so they dry evenly. A dehydrator works great, but a low oven with the door cracked will do the job
- Grind in a blender or spice grinder for the finest powder. A mortar and pestle works but takes more effort
- Store in an airtight container in a cool, dry place. Homemade banana flour absorbs moisture quickly
Ingredients
Directions
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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