Origin: Peru, Scientific name: Musa paradisiaca
100% Organic banana powder, derived from nutrient rich bananas provide high levels of fiber, potassium and vitamin A. The powder form has many usages in food, dietary supplements and cosmetic industry.
Works great as dusting on desserts, glazes, smoothies/juices, sauces, and baking/confectionery goods.
- 3/4 cup banana powder
- hot water
- 2 eggs, beaten
- 3/4 cup brown sugar
- 1/2 cup butter
- 1/2 cup walnut pieces (optional)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- Preheat oven to 350 degrees F.
- Lightly grease 9 x 5" loaf pan.
- Pour banana powder into Pyrex 4 cup measure.
- Fill with water to reach 2 1/3 cups.
- Mix thoroughly with for until well blended.
- Permit to cool and thicken.
- In a large bowl, combine walnuts (optional), flour, baking soda and salt.
- In separate bowl, cream together brown sugar and butter, then stir in banana puree and eggs until well blended.
- Stir banana mixture into flour mixture, mixing just to moisten.
- Pour batter into prepared loaf pan.
- Bake in preheated oven 60-65 minutes, until a toothpick inserted in the center comes out clean.
- Permit bread to cool in pan for 10 minutes before turning out onto wire rack to finish cooling.
Banana Honey Balls
- 1 cup banana powder
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon cardamom powder
- 1/4 cup water
- hot water (if needed)
- 1/4 cup jaggery powder (or cane sugar)
- 3 tablespoons shredded coconut
- 1 tablespoon honey
- Mix together jaggery powder (or cane sugar) and water in a bowl.
- Bring to a boil, then reduce to a simmer, simmer for 2 minutes, and remove from heat.
- Strain if necessary and set aside.
- In a second bowl, mix the banana powder, cardamom, coconut and nutmeg.
- Add honey and jaggery syrup to the banana mixture, adding the jaggery a little at a time until achieving desired consistency and sweetness. Hot water can be added if needed.)
- Form the combined ingredients into one big dough ball.
- Make serving-sized balls from the larger ball.
- Can be kept fresh in an airtight container and refrigerated for up to 5 days.
Banana Buttercream Frosting
- 2 tablespoons banana powder
- 200g salted butter, soft
- 400g icing sugar
- banana chips for garnish (optional)
- Cream the butter until soft and light, about 4 minutes, with a flat beater.
- Add icing sugar spoonful by spoonful while mixing at low speed until thoroughly mixed.
- Add banana powder.
- Beat on high for about 7 minutes until the buttercream looks like mousse (flecked with air bubbles).
- May be used to sandwich cakes together or as topping. (Covers approximately 12 cupcakes.)
- Garnish with banana chips (optional).