Banana powder (raw? organic?)

Banana powder (usually made from the varieties Musa acuminata 'Cavendish' or Musa × paradisiaca L.) can be used in many different ways. Due to the strong removal of water, the product is very high in energy and has a long shelf life. Can the powder of dehydrated bananas be made in raw and organic quality?

Use in the kitchen

Due to the manufacturing process, the nutritional and energy density of banana powder is highly concentrated. Compared to fresh bananas, the taste is generally more intense and sweeter. Banana powder provides quickly available carbohydrates - and is ideal as a sugar substitute in cooking and baking recipes. It is an excellent ingredient for delicious smoothies, chutneys, fruit salads, muesli and desserts. Nevertheless, it is advisable to give preference to fresh bananas in the form of raw food. They are lower in calories and contain more vitamin C.

In contrast to dried bananas, which have a water content of 20%, the water content of banana powder is reduced to 3% and the pieces are processed into a fine powder. Basically, banana flour is an industrially produced product. But you can also make banana powder yourself, see the recipe under the ingredient dried banana .

Vegan recipe for energy bars

Ingredients (12 bars): 170 g walnuts, 170 g banana powder (organic), 10 pitted Medjool dates, 1 teaspoon ground cinnamon, some water

Preparation: Grind the nuts in a food processor to make coarse flour. Then add the dates, cinnamon and banana powder and mix until a dough forms. If the mixture is too dry, add water a spoonful at a time until a firm dough forms. Pour the mixture into a square mold and spread out to a thickness of about 1-2 cm. Now place the mold in the freezer for 10 minutes. As soon as the mixture is firm enough, take it out of the freezer and cut it into even rectangles (about 12 pieces).

Vegan recipes with banana powder can be found under the note: " Recipes that have the most of this ingredient ".

Shopping and storage

Banana powder is always in season . It is available all year round from major retailers such as Coop, Migros, Denner, Vlog, Spar, Aldi, Lidl, Rewe, Edeka, Hofer and Billa . Or you can buy it in organic supermarkets such as Denn's or Alnatura. Banana powder in particular is often found in shops specializing in organic products.

The industry often treats dehydrated bananas with sulphur dioxide to maintain their yellowish colour and extend their shelf life. In some cases, granulated sugar is also added. These additives help to preserve the banana as well as possible. This means that it can be stored for a long time. However, dried bananas are naturally very sweet. To avoid consuming too much sugar, you should pay attention to the ingredients.

In most shops you will only find one type of banana ('Cavendish'). However, you can also buy red banana powder online or in Asian shops ( Musa acuminata 'Red Dacca').

When buying banana powder, it is advisable to look for products with controlled organic quality, as these contain fewer pollutants.

The availability of banana powder varies depending on the size of the store, catchment area, etc. Our recorded food prices for the DA-CH countries can be found above under the ingredient image - and by clicking you can see their development at various suppliers.

Storage tips

By storing the powder properly in an airtight container in a dry place, it can be kept for a long time. Under optimal conditions, it can even last for several years and retain its flavor. When storing dehydrated products, it is important to protect them from light, heat and moisture.

Ingredients - Nutritional values - Calories

Banana powder is very high in energy; 100 g has 346 kcal, 1.8 g fat, 88 g carbohydrates and 3.9 g protein. ¹

During the drying process, bananas lose almost all of their water, which accounts for about 75% of their weight. This concentrates certain nutrients while others decrease. Banana powder is rich in fiber (100 g contains 39.9% of the recommended daily allowance), phytochemicals and micronutrients. ¹

When dehydrating bananas, some of the water-soluble vitamins present in fresh bananas may decrease. The specific water-soluble vitamins that may decrease during the drying process are vitamin C (ascorbic acid) as well as some B vitamins such as vitamin B6 (pyridoxine) and folic acid . ¹⁴ Comparing the 'banana ingredients table' of the fresh banana with the dehydrated one, the folate and vitamin C content decrease. ¹

Nutrients that are not affected by water removal concentrate. Banana powder, for example, contains a lot of potassium . 100 g of banana powder can cover 75% of the daily requirement (1491 mg/100g). In comparison: fresh bananas contain only 358 mg/100g of potassium. Another good source of potassium is dried porcini mushrooms (2000 mg/100g). ¹

The biotin content (17 µg/100g) also increases through drying. Fresh bananas only contain 5 µg/100g. You can get more biotin from foods such as dried porcini mushrooms (94 µg/100g) or walnuts (36 µg/100g). ¹

Variety, degree of ripeness and drying method can lead to different ingredients. ²

The complete ingredients of banana powder, the coverage of the daily requirement and comparison values with other ingredients can be found in our nutrient tables. In the article Nutrients explained you will get a detailed insight into the topic.

Health Effects

Bananas contain various nutritional components such as carbohydrates, lignins, pectin sugars, volatiles, polyphenols, carotenoids, vitamins and minerals. Bananas are extremely rich in nutrients. In addition to their nutritional value, they also have various medicinal properties. Potentially, bananas are useful as antidiarrheal, antimicrobial, wound healing, cancer prevention, stomach ulcer prevention, kidney stone treatment, blood sugar reduction and antioxidant. ⁶ Most of the substances are retained despite dehydration. The properties of banana powder contribute to a healthy diet. They support various body functions. A detailed description of the health effects can be found in the ingredient ' banana '. Here is just a brief overview:

Digestive health: The fiber ^content in dehydrated bananas contributes to healthy digestion.16 Bananas act as a prebiotic and can promote good bacteria in ^the gut.18 The combination of probiotics with prebiotics is called symbiotics. Regarding bananas and bowel movements, it should be noted that the effect depends on the degree of ripeness. During the ripening process, starch is converted to glucose and ^fructose.3 In short, unripe bananas contain mainly resistant starch and fiber; ripe bananas, fructose and ^glucose.15 There is evidence that cooked green bananas ( Musa paradisiaca) help speed up the recovery from ^diarrhea.23 In general, the fructooligosaccharides contained in bananas can help with ^{constipation.24,25} The fiber contained in bananas can have a positive effect on intestinal health; by increasing stool volume, shortening transit time in the large intestine and causing changes in the composition of the intestinal microbial population. ⁴ However, the effect can vary from individual to individual. ²⁴ Pay attention to how your body reacts.

Energy boost: Banana powder provides carbohydrates, which the body uses as its main source of energy. It can provide a quick and sustained energy boost, making it a good snack for athletes or people who need an energy boost. ¹⁵

Electrolyte balance: Bananas are rich in potassium, an important electrolyte that helps maintain fluid balance, nerve function, and muscle contraction. Dehydrated bananas retain this potassium content and are therefore beneficial for electrolyte balance. ¹⁷

It is important to note that banana powder has a higher sugar content and more calories compared to fresh bananas due to water loss. Eating in moderation is important to avoid excessive sugar consumption.

Secondary plant substances

Many of the health effects of banana powder can be attributed to the secondary plant substances it contains. Our article on secondary plant substances provides an overview of the classification of substance groups, their occurrence in foods and possible effects on humans. Banana flour contains the following secondary plant substances, among others:

• Isoprenoids: Triterpenes: Steroids (24-Methylenecycloartanol,Beta-Sitosterol, Stigmasterol, Campesterol, Cycloartenol, Cycloeucalenol); Tetraterpenes: Carotenes (alpha-carotene, beta-carotene), xanthophylls (auroxanthin, cryptoxanthin lutein, neoxanthin, violaxanthin) ³¹
• Polyphenols: Phenolic acids: hydroxybenzoic acids (salicylic acid, gallic acid, p-hydroxybenzoic acid, vanillic acid, syringic acid, gentisic acid), hydroxycinnamic acids (chlorogenic acid, ferulic acid, sinapic acid, p-coumaric acid); flavonoids: flavanols (catechin, gallocatechin), flavanones (naringenin), flavonols (quercetin, myricetin, kaempferol, rutin), anthocyanins (cyanidin); tannins (ellagic acid) ^31,32
• Nitrogen-containing compounds: biogenic amines (serotonin, dopamine, norepinephrine) ³²
• Other organic compounds: Hydroxycarboxylic acids (tannic acid) ³¹

Researchers in Thailand have investigated how the content of secondary plant substances in bananas changes during drying. Sun drying reduced the total flavonoid content and that of phenolic acids by 65% and 67% respectively. The dopamine content also shrank as a result of drying. In the study, the content of secondary plant substances was measured in the dry matter. ³¹ This means that, despite the loss of bioactive substances during processing, the secondary plant substances in dried bananas should be more concentrated than in the fresh product.

The dried banana has antioxidant properties. Antioxidants protect against reactive oxygen compounds that could damage the cell membrane or DNA. The bioactive components thus delay the aging process, prevent coronary heart disease, cancer and neurodegenerative disorders. The most common antioxidants in bananas are carotenoids (alpha and beta carotene), phenolic acids (including ferulic acid), flavonoids (e.g. quercetin) and ascorbic acid . ¹⁶ In terms of quantity, a diet containing fruits, vegetables, tea, wine, grains and seeds provides the highest intake of the flavonoid quercetin, which has anti-inflammatory and antioxidant properties. ³¹

Carotenoids support the immune system and prevent chronic diseases such as diabetes. The alpha and beta carotene contained in bananas is also known as provitamin A because the body can convert it into vitamin A. ³²

Various banana extracts, including ferulic acid, cycloeucalenol and chlorogenic acid, have shown cancer-preventive and anti-cancer effects. Since the results are based on in vitro experiments and in vivo animal studies, only limited conclusions can be drawn about the effect on humans. Further research is needed. ³³

Dried bananas have an effect on our psyche because they contain biogenic amines, including dopamine, norepinephrine and serotonin. Dopamine plays an important role in the human brain and body as a neurotransmitter and has a major influence on our mood, ability to concentrate and emotional stability. ³² The body uses the tryptophan contained in bananas to produce the "happiness hormone" serotonin. ¹⁹

However, it should be noted that the composition of the secondary plant substances in banana powder can vary depending on the variety, time of harvest and growing conditions. Therefore, quantities are only of limited use and should only be understood roughly.

Dangers - Intolerances - Side effects

Sulfurized dried fruit can cause negative reactions in allergy sufferers and sensitive people. The body can excrete low doses of sulfur dioxide (SO ₂ ) without affecting health. However, excessive intake or intake by sensitive people can cause a number of toxic effects, such as damage to the respiratory, cardiovascular, nervous and digestive systems. The safety of SO ₂ for food preservation does not seem to be fully understood. ²⁰

Can people with fructose intolerance eat bananas? In general, bananas are considered suitable for people with fructose intolerance or malabsorption. Although bananas contain fructose, they can be tolerated by people with fructose intolerance. This is because bananas also contain glucose. ¹⁵ Glucose facilitates the absorption of fructose in the small intestine and can reduce the occurrence of symptoms associated with fructose intolerance. ²¹ However, the content of fructose and glucose depends on the degree of ripeness. ¹⁵

It is important to note that tolerance to fructose may vary from person to person. Some people with fructose intolerance may experience symptoms despite moderate consumption of bananas. Additionally, there are conflicting study results: One study examining the relationship between fructose intolerance and glucose intake found no significant improvement in symptoms. ²² People with fructose intolerance should monitor their own tolerance and consider consulting a doctor or nutritionist for individualized advice.

There are two known forms of allergic reaction to bananas. The first form is oral allergy syndrome, which can be triggered by pollen from birch or other plants and can cause itching and swelling in the mouth or throat within an hour of eating the banana fruit. The second form is related to latex allergy and causes hives, abdominal pain, vomiting and sometimes life-threatening symptoms. ³⁴

Ecological footprint - animal welfare

The Institute for Energy and Environmental Research in Heidelberg has calculated the _carbon footprint of various foods. Although dehydrated bananas were not among these, fresh bananas were. They have 0.6 kg CO ₂ eq/kg. ²⁷ A cooperation project between several research and environmental organizations also took a closer look at the footprint of bananas. The banana only had 0.409 kg CO ₂ eq/kg and was thus 50% better than the average of the foods examined - in other words, climate-friendly. ²⁸ The data on banana powder is sparse. However, Carboncloud gives values for freeze-dried bananas: a whopping 9.25 kg CO ₂ eq/kg. 64% of the _carbon footprint is due to processing. The bananas used only had 0.23 kg CO ₂ eq/kg. ²⁹

The banana itself has a medium water footprint . It needs an average of 790 l/kg globally. This is below the average for fruit (967 l/kg), but far above that for vegetables (322 l/kg). ³⁰ The water footprint increases depending on the drying method. However, we could not find any data on this. For apples, the water footprint increases eightfold with drying, and for apricots and plums, it increases around threefold. ³⁵ The water footprint of bananas can vary considerably. Irrigation is not necessary in all growing areas, and conventional (synthetic fertilizers, pesticides, etc.) farms produce more grey water than organic farms. ¹³

The production of banana flour can have both positive and negative effects on the environment. One positive effect is the reduction of food waste. Dehydrated bananas have a longer shelf life compared to fresh bananas . The removal of water prevents pathogens or other microorganisms from surviving in the banana. This allows longer storage without spoiling. This can reduce food waste. Regional processing, reduced packaging and lower weight reduce (environmental) costs; especially for shipping. ² A negative aspect is the high energy and resource consumption in production. Dehydration usually requires energy for the drying process, be it through drum drying, infrared drying or other methods.

Agricultural practices are a key factor in determining the ecological footprint. Banana plantations can require intensive agricultural practices such as the use of pesticides, fertilizers and irrigation.11 ^{Unsustainable} farming often has devastating, long-lasting negative environmental impacts.10 To minimize negative impacts, sustainable farming practices ^such as organic farming, responsible water management and efficient energy use can be implemented. Measures to promote nature conservation, maintain soil health and reduce the use of chemicals help to minimize environmental impacts.

It is important to note that farming practices (organic vs. conventional), geographic location and the extent of sustainability measures implemented along the production chain can make the environmental impact of dehydrated bananas vary. Be aware of this when purchasing!

For detailed explanations of various sustainability indicators (such as ecological footprint, _CO2 footprint, water footprint), see our article: What does the ecological footprint mean?

Animal protection - species protection

Habitat conversion and deforestation for banana production must be viewed critically. The loss of habitats has a major impact on local wildlife, population and biodiversity. ¹²

Worldwide occurrence - cultivation

The banana (genus Musa ) originally comes from the Southeast Asian islands. The banana probably came to Africa in the 7th century AD with immigrants who settled in Madagascar from what is now Indonesia. Spaniards cultivated the banana on the Canary Islands around 1500. From there the banana reached America and Portuguese settlers founded the first plantations in the Caribbean and Central America. ³⁶

Global banana production has increased significantly in recent decades and reached 114 million tonnes in 2017. The main exporting countries in 2016 were Ecuador, Costa Rica, Guatemala, Colombia and the Philippines, and the main importers worldwide were Europe and the USA. ³⁷

Wild to find

Bananas grow in America, Asia, Oceania, India and Africa and are mostly cultivated plants. The actual wild bananas include the species Musa balbisiana and Musa acuminata . The fruits of wild bananas are small, green and contain many large, infertile seeds that are comparable to the seeds of the prickly pear . ³⁸

Cultivation - Harvest

Banana plants grow on the plantations until they bear fruit after 1 to 1.5 years. Since they only produce fruit once, the entire mother plant is cut off after harvest. A sprout has already formed on the root, which sprouts into a false trunk within 6 months. The next banana harvest is assured. Propagation is usually vegetative via underground rhizomes. ³⁹

Most of the bananas cultivated today are sterile, meaning they do not produce seeds. Since the fruits develop from the female flowers without fertilization, i.e. through parthenogenesis, they are clones. New banana varieties can only be created through mutations or targeted mutation breeding. Important breeding reasons are susceptibility to nematodes, viruses and fungal diseases, which cause problems especially on large plantations. One of the most important varieties for export is currently called "Cavendish". ⁴²

For export, bananas are mainly grown in monocultures, which requires a very high level of pesticide use. In organic banana cultivation, disease and pest infestation are prevented by means of mixed crops and wide planting distances. In addition, attempts are made to maintain healthy soil fertility by adding enough organic material to the soil through mulching. ⁴³

The green bananas are harvested using a large hook knife. The entire fruit is cut off from the 2 to 9 m high plant and transported to the packing station, sometimes using simple material cable cars. ^40,41 To make banana powder, the bananas are peeled, cut into smaller pieces and dried. The pieces are then ground into a fine flour. Alternatively, the banana pulp can be processed into a puree, which turns into a powder when dried.

Industrial production

Can banana powder be produced in raw and organic quality? Banana powder is available in organic quality if it is grown and processed according to organic guidelines. Fresh bananas are recommended for a raw food diet, as the production of banana powder is usually high-tech and the bananas are dried using heat or cold.

Drying foods has been a primary method of preservation since ancient times. Water content is directly linked to the viability of pathogenic and microbial organisms. The earliest methods of drying involved exposing foods to direct sunlight. This technique is particularly suitable for dry climates. In fact, this method is responsible for much of today's dried banana production. ^{2, 44}

An important aspect of industrial production is pre-treatment: fresh bananas contain high levels of phenolic compounds and high polyphenol oxidase activity. This creates an enzymatic reaction that causes rapid browning of the bananas. Methods to prevent this include steaming or blanching in water, frying in oil, ascorbic acid baths and applying sucrose to the exposed surface. High temperatures during drying can also limit enzymatic browning. ² At low temperatures, sucrose can help maintain quality. ⁷

Another way to prevent browning is to 'sulphurize' the bananas. Sulfur dioxide is a good color-preserving agent because it slows down both enzymatic and non-enzymatic browning reactions. However, its extensive use in food is questioned due to potential health problems. ⁹

Hot air drying: Perforated trays or racks are used in batch dryers or continuous screen belts that run through a tunnel. The moisture vapor is then discharged from the tunnel. Drying temperatures are above 70 °C with high air circulation. The drying time depends on the loading rate and the vapor pressure deficit. ²

Commercial production of banana powder uses advanced technologies such as spray drying or drum drying. The degree of ripeness is crucial to ensure that the final powder is tasty but not too sweet.

Spray drying: A finely structured powder is produced from peeled and pureed bananas. A special spray nozzle atomizes the banana liquid in a large, preheated chamber. Enzymes are used to improve liquefaction and viscosity. ²

Drum drying: This process involves placing the banana puree in a drum. As the drum rotates, heat is added to the product to evaporate the moisture. The end product is banana powder. ²

Freeze-drying: This uses the principle of sublimation. Frozen water turns directly into steam without changing to the liquid phase. This technique can be supplemented by infrared or microwave heating. ²

Microwave drying: Microwave energy can be the primary heat source for dewatering or, more effectively, complement conventional drying systems. ²

Infrared: Bananas can be dehydrated using infrared rays. Infrared dehydration has the advantage of being a gentle and efficient method. The infrared radiation heats the fruit from the inside, causing the moisture to evaporate without damaging the outer texture or color of the bananas. This allows for even dehydration. This process helps to preserve the natural flavor and nutrients of the bananas. Another advantage of infrared dehydration is that it saves time compared to other dehydration methods. ²

Osmotic dehydration: In osmotic dehydration, the water is removed from the fruit through osmosis. The fruit is immersed in a concentrated solution containing salt or sugar. The high concentration in the solution creates a hypertonic environment. This causes the banana slices to lose moisture.

Osmotic dehydration is often used as a pre-treatment because it can reduce the water content by up to 50%. The osmotic solution penetrates the banana slices. In doing so, it removes moisture from the fruit, as well as other soluble components. At the same time, the banana absorbs sugar or salt components from the solution, which improves the taste. After a certain exposure time, the banana slices reach an equilibrium point at which the moisture loss is compensated by the absorption of the osmotic solution. The excess solution is washed off. In the final step, the slices are dried again using hot air, freeze drying or sun drying. ²

The osmotic dehydration process helps preserve the taste, color and nutritional properties of the bananas and enhances the flavor profile. ⁵
Osmotic dehydration using low temperatures and high sucrose concentrations reduces the impact on the quality of the final product. High sucrose concentrations can prevent damage to the surface cells of the fruit. The sucrose forms a barrier that hinders the transfer of solvents from the product to the solution. This is the conclusion reached by researchers in a study on the quality characteristics of shape and color. ²

Alternative names

Banana flour, banana powder concentrate, banana fruit powder

Other applications

The fruit powder (banana) is suitable as an ingredient in baby food. ²⁶ Banana powder also has great potential for use as a gluten-free alternative to wheat flour. ¹⁶