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Healthy Home Economist / Archives / Recipes / Other Recipes / DIY / Homemade Banana Flour Recipe

Homemade Banana Flour Recipe

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Table of Contents[Hide][Show]
  • Making Organic Green Banana Flour is Thrifty
  • Homemade Banana Flour
  • Homemade Raw Green Banana Flour
  • Recipes Using Banana Flour

homemade raw green banana flour

As more people become aware of the science-backed belly reducing benefits of resistant starch, quality sources such as raw banana flour are flying off the shelves.

With GMO bananas on the horizon and conventional crops highly sprayed, using organic green banana flour is the safest way to go. If you’ve checked the prices on organic banana flour lately, though, you’ve probably been shocked at the cost!

Making Organic Green Banana Flour is Thrifty

A small one-pound bag of organic green banana flour runs about $10-15. Buy it in bulk and you might get it for around $7/pound.

If you add 2-3 tablespoons to your morning smoothie to get the therapeutic dose of 15-30 grams of resistant starch each day, you’ll use up a whole bag in one week!

If spending upwards of $30+ per month solely on banana flour (for one person!) seems expensive, consider making your own.

I am fortunate to have nearly a dozen banana trees in my backyard, so picking a bunch to make homemade green banana flour is convenient and free.

If you buy a bunch at the health food store, it won’t be free but it will still cost less than buying pre-made.

Homemade Banana Flour

If you have a food dehydrator, making homemade banana flour is not only thrifty, it is quite easy too.

bunch of green bananas to make flour

The bunch of green bananas in the picture above makes about 1 pound of organic flour with very little effort!

If you don’t have a stainless steel dehydrator, then you can use a warm oven with the pilot light on. Another option is to use a convection oven.

My convection oven above the range has a dehydrator option. I am able to set the temperature as low as necessary to keep the banana flour raw during the drying process to preserve all the health benefits.

Homemade Banana Flour Recipe 1
4.58 from 14 votes
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Homemade Raw Green Banana Flour

Fast, easy and thrifty recipe for making homemade banana flour that is raw and high in health-boosting resistant starch necessary for optimum gut health.

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 48 Tablespoons
Calories 40 kcal
Author Sarah Pope

Ingredients

  • 1 large bunch green bananas preferably organic

Instructions

  1. Peel and slice bananas into circles about 1/4 inch thick.

  2. Arrange the pieces side by side (do not stack or make a pile) on dehydrator sheets or cookie sheets (if using a warm oven or convection oven).

  3. Set the dehydrator or oven to 115 F/ 45 C and dry out the banana slices for about 6 hours. If your oven won't go that low, consult the user manual as most ovens can be adjusted lower if necessary. Alternatively, use only the pilot light for a gas range.

  4. When fully dry, remove the banana chips and cool.

  5. Place the chips in a food processor and pulse until a smooth flour.

  6. Store banana flour in airtight containers in the pantry or the refrigerator. It will remain fresh for several months in the refrigerator.

Recipe Notes

In addition to flour, you can use the dehydrated banana chips to make a great snack by lightly toasting in unrefined avocado oil.

Nutrition Facts
Homemade Raw Green Banana Flour
Amount Per Serving (1 tablespoon)
Calories 40
% Daily Value*
Sodium 5mg0%
Potassium 65mg2%
Carbohydrates 10g3%
* Percent Daily Values are based on a 2000 calorie diet.

Recipes Using Banana Flour

Need to know what to do with your homemade green banana flour besides adding it to smoothie recipes? Try this blueberry banana grain-free muffins recipe.

This Paleo biscuits recipe and this grain-free waffles recipe are delicious using banana flour.

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Category: DIY, Gluten Free Recipes, Paleo Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (25)

  1. Jane zumot

    Oct 18, 2022 at 10:52 am

    5 stars
    Hi
    Should we peel the banana before we slide it ?
    Because you said peel the banana but in the picture it slide with the green peel.
    Thank you.

    Reply
  2. Peter Bonati

    Sep 28, 2022 at 7:21 pm

    5 stars
    I share your opinions on modern healthy nutrition.

    I am 91 years old and follow an organic nutrition that gives me a full independence.

    America should care more for your ideas and behaviour.

    God bless you !

    Reply
  3. Alicia

    Jan 2, 2022 at 9:43 pm

    5 stars
    Wonderful recipe. I just want to make sure that this is made with green bananas and not plantains. Thank you

    Reply
    • Sarah Pope MGA

      Jan 3, 2022 at 1:04 pm

      Yes green bananas … ripe bananas are too mushy to make flour. Also, green banana flour is high in resistant starch … this decreases substantially and turns to sugars as the fruit ripens.

  4. Hope

    Jan 19, 2021 at 1:16 pm

    Have you tried making a sourdough with the banana flour?

    Reply
  5. Anthony

    Feb 9, 2019 at 10:56 am

    Great recipe, Thank You.

    Reply
  6. Ariane

    Jan 13, 2019 at 5:23 pm

    5 stars
    Just finished pulsing into flour! Turned out pretty good. There were some bits that just wouldn’t grind up but I suspect they needed more time drying. I just strained them out and will figure out something to do with the large pieces!

    Reply
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