Fabulous Food
 

Baking with banana flour

Banana bread made with banana flour

Recently my local health food store posted an update on their Facebook page saying they were introducing a new product: banana flour. I’ve never heard of banana flour before but I was intrigued enough to buy a pack next time I was at the shop. Banana flour is gluten free and high in resistant starch. It is made in Queensland, Australia from 100% Australian bananas.

The initial results have been fantastic, and this may be a game changer for Paleo baking in our household.

After much deliberation I settled on Banana Bread as my first venture into the world of baking with banana flour. I picked a normal banana bread recipe I liked and simply reduced the flour quantity by 25% as per recommendation.

The Banana Bread turned out wonderfully and the first loaf was eaten before I could take any pictures. Rather than cry I quickly whipped up another one, so I could take some photos to share.  The recipe is super simple. Simply blend all the ingredients together in a blender and bake it for 45 minutes.

Often gluten free baking can be a process of compromise, with the finished product being a shadow of what it should be. I can honestly say this Banana Bread, baked with banana flour, is as good as any I’ve ever had – gluten free or not.

Banana bread made with banana flour

Recipe

Banana bread (gluten free)

Ingredients

  • 3 very ripe bananas* (300-400g)
  • 2 eggs
  • 100g coconut oil**
  • 150g banana flour***
  • 2 tsp baking powder
  • 1 tbsp cinnamon powder
  • pinch of salt
  • handfull of walnuts or pecans (optional)
  • 1 extra banana to decorate

Instructions

  1. Place everything beside of the nuts and the additional banana into a blender or food processor and blend it into an even batter. (If you don’t have a blender, just mash up the bananas and mix everything together with a spoon.)

  2. Mix the nuts into the batter with a spoon and pour the batter into a lined loaf tin.

  3. Cut the additional banana into three slices lengthwise and place on top of the batter.

  4. Place in the preheated oven and bake at 180°C for 45-60 minutes.

  5. Let it cool on a rack before enjoying it plain or with some butter.

Notes

* The brown bananas at the bottom of the fruit bowl that no one wants to eat anymore are the best for this banana bread.

** You can also use butter or an oil of your choice.

*** Use 180g of plain flour.

VARIATION:
Once you’ve mixed the batter, add an extra 2 roughly mashed bananas, 1/4 cup desiccated coconut and a handful of walnuts. This makes an amazingly tasty banana bread with chunks.

Banana bread made with banana flour

Banana Flour - Nutritional Label

Comments

  1. Would that be 80gm of melted coconut oil ….thanks

    Jane
  2. 80 grams of coconut oil, solid or melted. Melted works better if you mix it together without a blender.

  3. Made this tonight, and it didn’t disappoint, fantastic, couldn’t wait for it to cool down before trying…..will definitely make again, added dates…. great that there is no refined sugars added….

    jane
  4. Can’t believe there are only 2 stockists in sydney – I either have to drive to Kings Cross or Cronulla or order it online.

    Janet

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