From the page: Banana peels are pure gold
Idea 2
Banana peel flour
Banana peel flour is a technique popularized by Brazilian nutritionists as a way to enrich the diet with fiber, since the peel concentrates much of the fruit's potassium and fiber. Drying and grinding works because, without water, the material keeps for months — it's the same principle as any preserved food.
What you need
- Peels of well-washed ripe bananas
- Oven or direct sunlight
- Baking sheet
- Blender or food processor
- Glass jar with a lid
How to make it
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1
Wash the peels under running water and remove the hardened ends — this ensures only the nutritious, soft part goes into the flour.
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2
Cut into thin strips and spread on the baking sheet without overlapping — thin, separated pieces dry evenly, with no risk of mold later.
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3
Dry in a low oven (around 100 °C / 212 °F) for 2 to 3 hours with the door slightly open, or in the sun covered with a thin cloth for 2 days — all the moisture needs to come out.
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4
Let cool and blend until powdery — if the pieces are well dried, they pulverize easily.
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5
Sift for a finer texture if you like and store in the closed jar, in a dry place — without moisture, it lasts up to 3 months.
Finishing touches
Use a spoonful in cakes, smoothies, pancake batter, or over rice to add fiber without changing the flavor. The riper the banana, the more lightly sweet the flour becomes.
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