Who knew? Banana flour. I never imagined this unusual flour would be one of my favorite for baking. Why?
Banana flour is kind of magic. I’m not kidding. It’s pretty much magic.
Banana flour was brought to the United States for the first time last year by a company called WEDO Banana Flour. Like us, they did a successful Kickstarter campaign to bring the flour to market. Originally produced in Kenya, this flour made of dehydrated green bananas is now produced in South America and brought to the United States. Why would anyone do this?
It turns out that green bananas, because they are not sweet at all, are high in starches. (And that includes resistant starch, a category of foods we’re just starting to understand are good for the gut.) Banana flour doesn’t really taste like bananas. There’s maybe a tiny hint of them. Instead, the flour has a slight earthiness to it, like wheat bran. And it actually acts like wheat in some cases.
I’m seeing some remarkable baked goods come out of our oven when we add a small percentage of banana flour to our All-Purpose Flour or our Grain-Free Flour Blend. Sometimes, we use more. Last week, we made the buckwheat pancakes recipe from Joy of Cooking, using raw buckwheat flour instead of the toasted stuff that is the norm. And we used 1/2 cup of the banana flour instead of the 1 cup of wheat AP flour in the recipe. A little coconut sugar, some buttermilk, and some butter we browned. There’s a warm, nutty taste to buckwheat, brown butter, and banana flour we thought might play well together.
We love these pancakes. We’ve made them three more times since. These pancakes are Desmond’s favorite food. (See recipe below.)
So we’re happy to announce that WEDO Banana Flour is the latest sponsor of this site. We’re truly excited about introducing this food to you.
We’ll let David Wintzer, one of the co-founders of WEDO Banana Flour, tell you more.
What compelled you to import banana flour to the US?
Co-creator David Wintzer was working with a group of Kenyan women distributing micro-loans through a non-profit. One of the women David was working with had a small factory that made banana flour, flour made from unripe green bananas. It was green bananas peeled, sliced, dehydrated and milled into flour. In an effort to help these women David came home and approached high school friend Todd Francis with the idea, after having the product tested and knowing it was gluten-free, the idea was born to bring banana flour back to the US and create a viable business, WEDO banana flour.
Why is it important to you that it’s gluten-free?
Not knowing much about gluten when the idea of this business was sparked reading about the effects David told his mother whom had suffered from chronic head aches for 20+ years. Once telling his mom about migraines being a side effect of gluten intolerance David’s mom went GF. Five years later, she’s migraine free. As things developed, David discovered his step-daughter had a family history of gluten intolerance and sure enough, gluten was affecting her well being. David, Todd and their families have fully adopted a gluten free lifestyle.
What are the most interesting qualities of the banana flour?
1. Since we use unripe green bananas the sugar content hasn’t fully developed so the product doesn’t taste like bananas. It has an earthy, wholewheat like flavor. It mimics “gluten-like” products remarkably well in taste and texture which allows for it to be a versatile product. Because of the high starch content you can do almost anything with this flour, you can batter, thicken soups and gravies, boost morning smoothie and bake almost anything, all of this without altering the flavor of your creations.
2. Banana flour has a property in it called resistant starch (RS2) which is a pre-biotic which aids digestion by passing the small intestine and going straight to the large intestine. It “resist” digestion and feeds the good bacteria in the gut. However, RS has to be eaten in it’s raw form, once you cook RS above 140 degrees F. you lose the majority or the RS.
Can you tell us a story of a customer who has loved the flour?
I have pasted a (long) testimonial from one of our customers. Some of our best success stories come from those who are diabetic, have digestion problems and can’t process grains. The problem/solution goes beyond gluten, it’s rooted to ulcers, diabetes, autism and much much more.
“We have two kids who have autoimmune problems galore, and it has stressed my health on top of my own medical problems. We have been off GMOs, pharma, and anything else possibly damaging, and our entire family (5 kids, myself and hubby) for about 5 years now, and we have ALL benefitted. This product of yours is HIGHLY influencing our health. I am so sick and due to being severely sick, I also am highly sensitive which is not a bad thing — I can tell what bothers me almost immediately. And, I can also tell what makes me feel better. When I take your product, my body .… just feels good. One of my sons says he feels the same way with your product and he loves the green banana flour, as he is in college and can blend it as a smoothie and take every day or so. It is key for feeding our good gut bacteria and defending our bodies.
I just want you to know how important your product is — I’m sure you know but truly, there are so many of us parents with kids having autoimmune and all kinds of disorders and you cannot imagine the suffering we go through with our kids. Nonetheless, we are a strong network and every so often we find a product that is key. I believe your product is very fitting for many of us and I guess I am writing this to show you that you are doing a really good thing for so many. THANK YOU!!!”
Thank you, David and Todd, for bringing banana flour to the United States.
And to our kitchen.
The folks at WEDO Banana Flour would like to offer a package of banana flour to three of our readers. Leave a comment here about why you might be interested in this to be eligible for the giveaway. Winners will be chosen at random on Friday, February 27th, then notified by email.
Buckwheat-banana-brown butter pancakes
1/4 cup unsalted butter
1 cup light buckwheat flour
1/2 cup WEDO banana flour
2 tablespoons coconut sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
Brown the butter. Set a small pot over low heat. Add the butter. Let the butter melt, then come to a simmer. Keep an eye on the butter as you keep heating it, letting the edges come to a boil. There might be some spattering as the water in the butter starts to evaporate. Raise the heat to medium and give the pot a swirl to prevent any places from burning. After about 5 minutes, the butter will start foaming on the top and release a nutty smell. You’ll see parts of the butter at the bottom of the pan start to brown. Watch the pot carefully, swirling it sometimes. Watch the butterfat solids on the bottom of the pot and let them get as brown as you wish. Be careful — it’s so easy to burn butter. Take the pot off the heat immediately and set it aside in a cooler place. When the butter has cooled, pour it into a small bowl.
Beat the egg whites. Crack the eggs. Separate the yolks and the whites. Set aside the yolks in a small bowl. With a whisk, or better yet in the bowl of a stand mixer, beat the eggs to stiff peaks, which takes about 3 to 5 minutes. Turn off the mixer and let the egg whites sit for a moment.
Combine the dry ingredients. Whisk together the buckwheat flour, banana flour, coconut sugar, baking soda, and salt in a large bowl.
Make the batter. Whisk together the buttermilk, egg yolks, and cooled brown butter. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir them together gently until there are no more dry patches of flour visible. Fold in the egg whites, gently.
Let the batter sit. For best results, let the batter sit for 30 minutes before making the pancakes. This allows all the ingredients to hydrate and come together. (Letting the batter sit overnight in the refrigerator makes even better pancakes.)
The batter will be a little thicker than traditional pancake batter. If you put a spoon into the batter, then lift it high in the air, you’ll watch the batter trail downward from the spoon slowly. This will make a good pancake. However, if you like thinner pancakes, add more buttermilk.
Cook the pancakes. You know how to make pancakes, right? Low heat. 1/4 cup of batter per pancake. Nonstick griddle or a little butter or coconut oil in a skillet on the stove. The first batch is always a little wonky. Keep adjusting the heat as the griddle or skillet grow hotter. This should make you quite a few batches of great pancakes.
Makes about 1 1/2 dozen pancakes.