Slice and dry full grown bananas. Use only the fruit that is full grown as
green bananas contain too much starch. After drying, grind or pound in a
mortar, then pass the powder through a sieve. This flour can be used in
equal parts with regular flour in making desserts where a starchy substance
is used.
From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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