How To Make Green Banana Flour
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- Опубліковано 21 лип 2019
- Discover the nutritional power of raw green bananas! In this video, I'll show you how to make green banana flour, a fantastic source of resistant starch. This flour not only offers numerous health benefits but is also packed with essential vitamins and minerals, including potassium. Learn how to incorporate this versatile flour into your baking and enjoy its many benefits. Let's get started!
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My Stainless Steel Dehydrator:
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Thank-you, I use peel to eat, I saw other videos on banana flour but without peel and I was to consider to tray to use with. Have a nice life.
Lovely video! I'd love to see you make recipes using the green banana flour next. 💞 Keep up the great work!
Great idea! Yes, I have a few recipes that I'm working on that I hope to share soon. 😀
DEAREST Sir!!! I have learned my SISTER SAMINIE this theorie . She is soooo happy. She lives in Holland and theire bananaflower is very expensive. She peeled the bananas and then she does make it. And then made GOOD drinkpap with milk and sugar and little bit salt and then she add some drops of amandel eccense. Hhhhmmmmmm. I made it to in my countrie in Suriname. Thank You Sir. Thanks for sharing this PRECIOUS video with the world. Stayyyy very alert and safe in this Pandemic time Sir and God Bless. 🤗🌍🎉
Very nice
Can you put it in a low heat oven at 150 deg F or under the sun to dry it instead of a dehydrator? Does it change the texture? I don’t have one at the moment.
nice!
Thanks! I hope it works for you. I use it in a lot of recipes and no peels are thrown out!
Do you leave the peel on the banners?
can you use ripe and over ripped to make the flower with?
yes you can but than the flour will be more sugar type.. so green is best for the body!
This was interesting. I wanted to know how they made it. I put "raw" green banana flour that I bought online in my smoothies and I have noticed a huge difference. Green banana flour seems to have more resistant starch than raw potato starch. I was surprised by that because from what I have read about it, raw potato starch was supposed to have more resistant starch in it. I personally believe that since the raw green banana flour is essentially a whole food and the potato starch is not, that the microbes prefer the whole food rather than just the starch.
I don’t know how the two compare in resistant starch content but the green banana flour is more nutrient dense I believe. So you get that benefit as well! I grow a lot of bananas at home so it’s the best source for me. I know reheated white rice is a good source as well supposedly. Ladyfinger bananas are supposed to have twice the resistant starch of the Cavendish banana which is what we typically find in the grocery store. So if you can get your hands on those, even better!
Ooooohhhh Myyyy God Heavenly Father God. BLESSS YOU DEAREST SIR!!! FOR SHARING THIS WITH US. IT IS SOOOOO WONDERFULLLLL. HAPPPY GREETINGS FROM SURINAME
Hi..How long can we keep this flour?
i just boiled green banana and ate it.....maybe this way is better than making it into powder because here it's very cheap and plentiful, almost no one knows it's as good and great as you say,i will try it.... this is a lot of green banana forest...thank God, thank you.
Yes! Boiling is a great way to eat it as well. I’m glad you like it! The flour is great if you like baking breads and other baked goods. It also is a great prebiotic for gut health when eaten raw (uncooked) in smoothies or other ways.
@@naturehacker1095 I made the GBF into a roti today just with water n salt. It was divine.. chewy and flavoursome. Actually tastes like Korean rice cake. I missed out on this gem for a long time
@@juad4184 That’s wonderful! Sounds delicious!! 😀
This is awesome! Question: Can I use any type of bananas? Thank you kindly! 🙏
Yes! Any variety of green banana works. However, I highly recommend organic bananas because the skin can absorb pesticides.
You are awesome! Thank you for replying. ❤️
Ikg bananaa gives how much banana fîour. Please guide .
I see that the banana wasn’t peeled and I am ok with that however, are bananas typically sprayed with anything? I know I can buy organic however to find organic green bananas is rather difficult.
The peels contain more potassium than the flesh. but if the banana is not home made or not sure if pesticides applied, better to peel the banana to avoid pesticides
How to make Banana fruit powder
Thank you for this video. The banana is the 4th most eaten starch in the world after wheat, rice and corn. If I am going to use the banana flour in a a batter, would it be the same if I just put the peeled raw green banana in the blender with water? If that will give me the same thing, then I think we don't actually need banana flour unless you absolutely need it dry.
Hello! I think the resistant starches would be just as beneficial but the big difference is the taste. The green banana peels will taste bitter. The banana flour is not bitter and tastes like most flour- not much of a taste. I think that’s why the dry flour is the best way to eat it. You could also just season the banana slides and dry them as banana chips.
@@naturehacker1095 Hi. I was thinking of removing the green peels first before blending. If it is the same as the flour, I will be able to skip a whole bunch of steps as most of the time I imagine I would use the flour to make batter. In my country, green banana porridge is a common breakfast item made from blending peeled green banana. I was surprised that you didn't peel your bananas first. But it looks like a great way to include the peel in your diet.
Can you make green banana bread from green banana flour? And if so could you make banana green banana bread?
cwjakesteel Great questions! Yes, you can make banana bread with green banana flour and bananas! My friend just gave me a good recipe I’m hoping to try soon. The reason why I use peels is because they are higher in nutrients than the banana fruit AND green bananas are harder to peel. The peel won’t affect the taste of the flour. It makes sense to use the whole banana and get more flour. If you are using fresh banana instead of flour, the moisture content will be much higher, so the recipe will have to change as far as adding liquids to the recipe. It’s always fun to experiment and see what happens!
@@naturehacker1095 Never thought about eating green banana peels before today. I'll def give it a try in the event that I get a dehydrator. Considering that you say the banana skins lose their bitterness when you dehydrate them, I wonder if blended green bananas and banana flour + water really tastes the same. Btw, you're not supposed to peel green bananas like ripe bananas, you're supposed to cut along the edges first and remove it sideways. Thanks so much for sharing this info. I have really been looking for a good gluten free flour that is cheap and won't raise my blood sugar too much. I was considering using rice/glutinous rice flour, but with 65% resistive starch as you say + way more nutrients than grains, it looks like banana is the way to go!
@@naturehacker1095 Hi. i did end up getting a dehydrator and cutter tool after all. And i have been making plenty of green banana pancakes...BUT not by dehydrating. i cut up 10 bananas. dipped them in lime juice (for the antioxidants to pevent oxidation) and dehydrated them overnight. After that was done i got a miniscule amount of shrunken chips which i didn't even bother to make into flour. i just ate them...
ANYWAY, blending green bananas with eggs in the blender works just fine! and it's MUCH MUCH FASTER. And it's fresh every time! Blending it with eggs forms a smooth mixture with my 600W Nutri bullet. Plus i can blend in fresh turmeric from my mortar and pestle.
i haven't found the water that the banana contains to be a problem. i have not even tried to blend it with the skins so there's that too, if you want to eat banana skins.
i do have a problem though that the banana skins do seem to be like 30% of the weight of the banana, so there's a lot of wastage.
including the skin ofbananas?
Are you referring to plantains or regular green bananas? I haven't seen green bananas at my grocery store that are as green as yours.
Multiple sources recommend green Australian/south Asian lady finger bananas as they have the highest resistant starch content. Not sure if you’re able to source them where you are but you can buy; “Natural Evolution Banana Starch” which is already made powder from the Australian lady finger variety. You can get it online
Brother I need your help. How many kg of flour does 1kg of banana make?
I'm sorry but I am not sure. It will be less weight because the bananas will lose water weight when they are dried. If you want to use it instead of wheat flour, you don't need to use as much banana flour. It is about 2/3 cups of green banana flour = 1 cup wheat flour.
@@naturehacker1095 Thank you brother I pray for your channel's success.
How about the carb on green banana
I don’t know the carb content but understand that the green banana flour is NOT being broken down in the small intestines like carbs would be. The flour goes to the large intestines where it is converted into butyrate and other beneficial compounds. Consider it more of a fiber than a carbohydrate.
Must try. No need to peel the bananas?
Hello! No need to peel them. That's where most of the nutrients are found. You won't notice a difference in taste.
AMEIN TO THAT. In fact the Peel is the best part of the banana! IMPO
How's the taste? Does the unripe banana flour taste bland with a hint of bitterness?
Great video but better take the peel off I think, arent there lectins in the peel?
The banana peel is much more nutritious than the fruit which is why I use it. It contains high amounts of vitamin B6 and B12, as well as magnesium and potassium. It also contains some fiber and protein and various bioactive compounds like polyphenols, carotenoids and others. Lectins are more of a problem for people with gut microbiome issues and low enzyme production. A healthy gut can produce the enzymes to break them down. Also, how foods are prepared these days makes lectins more of an issue because many grains and beans used to be soaked overnight before preparing into foods. This processed used the power of microbes to break down phytic acids, lectins, oxalates, and other compounds that bind to nutrients and make foods hard to digest. I would suggest a good brand of digestive enzymes and probiotics and maybe fermenting the batter a little while if you worry about lectins. Pre-soaking helps destroy lectins. It's not lectins that are the issue. It's the ability of people's guts to break them down. I haven't read that green banana peels have lectins. I know that the green banana itself is very low in them.
@@naturehacker1095 THanks a lot for your great answer! I have been trying to remove many things from my diet but still can't find the right tune to feel great, it is really an art to figure it out.. I might have to try those enzymes
Nice video but this isn't banana lol
We identified it as an Orinoco banana. They are a bit different from traditional sweet bananas; being stockier, more drought tolerant and more usable when unripe. But you can use green banana or green plantain for the flour.
Very nice