Banana Flour Experiment

I’ve been reading a lot recently about banana flour and its health benefits. While I don’t mind almond flour, I find that after a while the texture becomes too much for me and I stop eating the healthier foods because of this. So after randomly coming across banana flour I decided to look into it some more.

I really like the paleo banana muffins I have posted about previously so that was my first thought to experiment with. So, me being me, I just made the recipe as normal swapping almond flour for banana flour in exact proportion……big mistake!! I ended up with a super dry doughy mess LOL

I placed the dry ball of dough into my food processor and added another egg and more milk to get it to a reasonably ok consistency…..and they turned out ok, though with an earthy flavour that can be a bit too much and too dense from over processing.

Today it was Take Two. This time I mixed all ingredients bar the banana flour, added a half cup of coconut flour then slowly mixed in the banana flour. Ended up adding approximately a quarter cup. Baking added another five minutes to cook through.

I am happy to report this batch came out MUCH better, moist and tasty. I will update the post once I have tried them cold and after freezing/defrosting.


The recipe for this batch ended up being:


• 1/2 cup coconut flour
• 1/4 cup banana flour
• 60g tapioca flour
• 1 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon pink Himalayan salt
• 1/3 cup raw natural honey
• 3 tablespoons coconut oil
• 1/2 coconut milk
• 3 large eggs at room temperature
• 3 ripe bananas

I baked them at 180°C for 25 minutes.

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