September 27, 2016

How to Make Plantain Flour

Today, I will share with you one of the most important base recipes that I have in my arsenal. The two most important recipes to have memorized (in my opinion) are plantain flour and coconut milk. Without these two things I would be so lost! Today I will show you how to make plantain flour! Supposedly this flour can be substituted 1:1 with wheat flour and is SO much healthier! Based on my experiments, I have found that as long as you don’t mind a slight banana-y flavor, it can sub just fine! The texture is perfect and it works so beautifully!






A plantain is basically a banana on steroids! It is thicker, longer, and more masculine! Green plantains are what we use to make flour because they have a much higher starch content and less sugar. You don’t really use the yellow ones. The black ones are AWESOME because they are sweet and delicious! Even though they look terrible, they are still perfectly ripe. It may look as though it has been through a war, but that is how you know that it is ripe. You can fry them up, bake them with cinnamon, or make pancakes and cake!


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On the left we have regular bananas and on the right we have a yellow plantain. When picking some out to make flour, the WHOLE plantain should be green (what we have above is a yellow plantain)! NO YELLOW SPOTS!! Otherwise, it may not work in your baking. They should be near the bananas (here in Mexico there are huge piles of the directly next to the bananas but you may have to ask a worker if you don’t see them).


The ones we are using should look like this:


photo from singlemomcooksvegan.wordpress.com

Note: 1 plantain about 8 inches long will yield approx. 3/4 cup of flour
How to Make Plantain Flour
Keep your eyes peeled (haha-get it?) for new recipes that use plantain flour!



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  • 6-8 GREEN Plantains (will fill about two large jars but you can do as many plantains as your heart desires)


  1. Peel your plantains. I find it easiest if you cut off both ends and score it down the side. Using a butter knife is also helpful to peel the thick peel away.
  2. Slice them into uniform slices about ¼ inch thick and place them on dehydrator trays.
  3. Dehydrate the slices at 130*F for 12 hours or until you can snap them in half and there is no moisture.
  4. Put the dry slices into a blender and blend for for 15 second or until you have a very fine powder.
  5. Put in clean jars (the jars MUST be dry) and store the flour for up to 6 months (because there is no moisture, it should last for longer but just be careful that it doesn’t get wet).
  6. Use in recipes that call for plantain flour or sub into recipes that use wheat flour.
  7. TA-Daaaaa!

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