A while back I wrote about a banana flower recipe. Today, I am writing about a banana flour recipe: specifically a banana flour tortilla recipe.
There are so many different types of flour at the grocery store. The options are far greater than you could find even just 2 years ago. I have been interested in trying them all. So, I bought some banana flour at my regular grocery store. It is one of the only flours allowed on my current elimination diet, so I was determined to buy it and make some grain-free, gluten-free, oil-free banana flour tortillas.
Banana flour tortilla recipe?
I could not find any recipes on the internet for a basic tortilla using banana flour, so, I made up my own recipe. These tortillas were really easy to make, and they were delicious. Warm and fresh off the tortilla press they can be wrapped like any regular flour tortilla. Now, whenever the kids are eating tacos, I can join in the meal instead of just having taco salad.
Making the tortillas
Tortillas are one of the easiest foods to experiment with. To make all my tortillas, I use an electric tortilla press like the CucinaPro electric tortilla press pictured below. I used to use a regular tortilla press, but the electric tortilla press is such a time saver.
The electric press also makes it easier to use the alternative flours that tend to be a little stickier than wheat flour or masa (corn tortilla flour). I just put a scoop or ball of dough in the middle of the press and close the press. The tortilla cooks in 1-2 minutes depending on the heat and thickness of the tortilla.
All my tortillas start pretty basic: flour, water and a little salt.
Banana Flour Tortilla Recipe
Banana flour makes such a nice soft tortilla that is perfect for wraps and tacos. And these tortillas are so simple to make.
- 2 cups Banana Flour
- 1 cup water
- 1 tsp sea salt
Place 2 cups banana flour in a small bowl and mix in the sea salt.
Add 1 cup of water and mix together with banana flour. First mix with a spoon, until most of the water is well absorbed, then knead the dough with your hands until you can form the dough into small 1-1.5 inch diameter balls.
If the dough is still too dry, add additional water 1 Tbsp at a time until dough is the right consistency.
Preheat the tortilla press by plugging it in. While press is warming, make all the dough into balls. I usually make about 8 tortillas with 2 cups banana flour. You could make more or less depending on the size of tortilla and how thinly you press the tortilla.
Once the press has preheated, place one dough ball in the middle of the press and close the press. The tortilla is usually done after I count to 100.
Open the press, remove the done tortilla and start the next tortilla. There is no need to wait between tortillas.
After all the tortillas are done, unplug the tortilla press and enjoy your fresh banana flour tortillas.
These tortillas store nicely in a zipper seal plastic bag or wrapped in a cloth in a tortilla box. They bend nicely for tacos or sandwich wraps when fresh. They can even be rewarmed after a few days if needed.
You can try adding additional ingredients such as garlic, spinach, cinnamon, ginger, ginger carrots, or whatever sounds good. It is so easy to make your own specialty tortillas right at home.
But, the nice thing about tortillas is that you can add in a lot of other ingredients to make them more interesting or flavorful. I tried a batch of ginger carrot tortillas with the banana flour, some cinnamon tortillas, and some garlic and italian herb tortillas. All turned out great. I bet I could even make some leek and greens tortillas.
Banana flour is my new favorite tortilla flour, but coming soon I plan to try some other specialty flours and compare.