Five pounds of bananas to make one pound of gluten-free banana flour. One meal to a hungry child. Three years from inspiration to distribution. WEDO banana flour has arrived.
Are you always on the lookout for wheat flour substitutes? Try banana flour. You will like how it bakes, a gluten-free blessing.
A humanitarian trip to Kenya and a micro-loan to ‘WEDO’ (Women Entrepreneurs Development Organization) started the ball rolling. WEDO was a fledgling business making banana flour from dried green bananas and these women inspired the creation of WEDO Gluten Free, the Park City company that distributes banana flour and donates money from every sale to World Food Program USA.
I have to tell you, 500 pounds of banana flour makes the warehouse waft sweet. It’s not a bunch-of-ripe-bananas smell—it’s just pleasant. And an open box of banana flour on your kitchen counter would not get your senses translating banana. Not at all.
The flavor? I dipped a wet finger in to taste–neutral, maybe slightly acidic, with smooth texture. Whole-wheat pastry flour on the tongue is similar, perhaps a bit sweeter.
Almost two years ago a sample bag of WEDO banana flour came my way. I baked pancakes and waffles and muffins, each time substituting banana for wheat flour, one-for-one, all with successful results. But when my banana flour tin was empty and I wanted more, there was none to be had.
When? Soon. Close. Soon. Finally. It’s been a long time coming for WEDO Gluten Free Banana Flour. You can now buy it online at wedoglutenfree.com. In Park City find WEDO Gluten Free banana flour at Fairweather Natural Foods, Park City Meats and The Market at Park City.
This banana maple walnut coffee cake is from Chocolate Snowball and has always been a breakfast favorite at Deer Valley. It’s not too sweet and just dense enough to be a snack. Yesterday I had a piece for morning, mid-day and late night snack–it’s almost gone.
Today in Letty’s Kitchen banana flour replaces all-purpose flour. See the crunchy topping of flake cereal and walnuts? Not decadent. What was I thinking? Next time the topping will be my original gooey streusel with butter, brown sugar and cinnamon. It’s gluten-free just the same.
- 2 tablespoons unsalted butter, room temperature
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup coarsely chopped walnuts
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup organic sugar
- 1/2 cup maple syrup
- 2 eggs
- 3 ripe bananas, mashed
- 1 2/3 cups banana flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped walnuts
- To make the topping:
- Blend the butter with the brown sugar and cinnamon using your fingers or a wooden spoon. Mix in the nuts.
- To make the batter:
- Preheat the oven to 350°F. Brush an 8x8-inch square or a 9x2-inch round pan with melted butter or spray generously with cooking spray.
- Beat the butter, sugar and maple syrup with an electric mixer. Add the eggs one at a time. Scrape the sides and bottom of the bowl. Mix in the bananas.
- Sift the banana flour, baking soda and salt; add to the banana mixture, blending well. Stir in the walnuts. Spread into the prepared pan. Drop the topping in small dollops onto the banana batter.
- Bake 35 to 45 minutes or until the coffee cake is golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes.
- Invert onto a plate, then invert again so the coffee cake is right side up on a serving plate.
- Makes one coffee cake, serves 8.
** I received banana flour samples from WEDO Gluten Free.