Re: making banana flour

[Guest guest]

Just a thought I'd like to pass along. I've been thinking a lot about flour

lately. This is more philosophy than concrete answer, so bear with me. The

reason for making a flour is to have something that stores for a long time

without spoiling, so it has to be completely dried.

If you're going to use the flour in a moist recipe (like a muffin) it really

isn't necessary to dehydrate something out to totally dry consistency unless you

want to make huge quantities for future use.

In the case of bananas, it makes more sense to just use it fresh, and find a

recipe that uses fresh bananas. I'm sorry I'm not familiar with doing much

baking without eggs, so I don't have much to offer in that department, other

than to suggest you experiment with baking soda/lemon juice combinations to make

the batter rise.

Just thought I'd give you something to think about in terms of the necessity of

drying out your bananas to make flour :-). Good luck.

Take care. Theresa (in Vancouver, Canada)

making banana flour

My daughter's 2nd b-day is a month from today and it is time for me to

start experimenting. I need to make a cake, cup cake, or some kind of desert

for her party.

To make the banana flour...I bought a dehydrator. I figure I should

dehydrate slices and then blend them. How long should I dehydrate and at what

temp?

Thanks,

Elijah 3, ASD, very leaky-gut

a almost 2

SCD 3 months