Banana flour is used by thousands of people in areas where access to wheat flour is limited. It is very good when baking or as a thickening agent in soups and stews.
We live between two tropical islands, one of our houses is 30 kilometres south of the equator. As such we are amongst numerous coconut trees, banana trees, cashew trees, clove trees, sago palms and nutmeg trees. However, there is not a supermarket anywhere in the area.
* Peel green bananas and slice thinly.
* Place on baking tray and bake at lowest temperature (60 C) for 6 or 8 hours.
* When cool, grind in mortar and pestle (or blender) until it is a flour consistency.
* Sieve out any larger bits and place in airtight container. It will stay good for around 8 months.