Green banana flour, homemade preparation
Green banana flour or bio mass (Musa acuminata “Dwarf Cavendish”)
Green banana flour, can be used to replace flours, milk, cream condensed milk and thickeners to prepare sweets, jams, jellies, mousses, juices, dietetic desserts.
Banana flour or bio mass, extracted from the dwarf banana, has a neutral flavor.
Green banana flour or bio mass (nutritional information)
Rich in fiber, is an ally against the tumor of the intestine, produces a sense of satiety and slows the absorption of sugars and fats is useful in the treatment of obesity.
Reduces the production of insulin.
Reduces abdominal swelling due to food fermentation.
It can be used by people intolerant to milk and gluten.
Green banana flour provides potassium and is sodium-free.
Excellent culture soil for intestinal flora.
Improves the function of the intestine.
Recipe for the preparation of the bio mass:
5 green bananas, dwarf type, very unripe.
Wash the bananas well in cold water, cut a part of the banana petiole so that the latex comes out.
Bring about 5 – 7 liters of water to a boil in a pressure cooker.
When the water boils, introduce the bananas, close the pot and from the moment the water comes back to boil the valve whistle) leave for 8 minutes.
Cooking in a normal pot is about 20 minutes
After this time, turn off the heat and leave the bananas in the pan for 20 minutes.
Remove one banana at a time, open it and put it in the blender.
Blend all the bananas adding water if necessary to make the paste homogeneous.
The bio mass, thus produced, can be used immediately or kept in the refrigerator for 4 days, in the freezer for 3 months.
N.B. Clean any bio-mass residues in the pan with a little paper soaked in oil.