Plantain flour is a powdered form of dried banana, which can be a good raw material for any healthy baking or cooking, for people who follow Paleo, Vegan, gluten-free diet and it is diabetic friendly and organic too. Last month when I was thinking about gluten-free baking and options regarding its flours, what immediately comes to mind is our day to day available ingredient- the cheaper, more nutritious alternative to commercially available gluten-free flours. I have seen banana flour as baby food in my native and people prepare this flour at home and feed their babies as a healthy top food. Keeping that in my mind, I headed towards preparing homemade banana flour. I took small varieties of homegrown bananas from my native and started my journey.
Raw bananas – 1 kgs
-Select firm and raw bananas.
-wash, peel outer skin and immerse in plain water.
-Take one wide, big plate. Line with one clean towel.
-Slice bananas directly on towel. Keep this in bright area, either near window sill or under sunlight.
-If you keep under sunlight, it will take 2 days to dehydrate and become crisp.
-If you keep indoors, it will take 4 days to dehydrate.
-After it becomes crisp and dry, powder this in a dry grinding jar in a mixer grinder.
-Sieve the mixture and collect the fine powder.
-Such a simple method and you will be ready with your gluten-free healthy flour for any of your bakes or for cooking!
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