The Cuban content creator known as @mi.cocina.italian, hailing from Santiago de Cuba, has brought back a traditional recipe that stirs nostalgia among many Cubans: banana flour, locally known as "bananina."
This homemade food staple, crafted from dehydrated green plantains, was an essential part of the diet in Cuban households for many years.
In her video, the young influencer provides a detailed, step-by-step guide on how this artisanal product was traditionally made. It was considered a nutritious and easily digestible food, particularly beneficial for infants and those recovering from illness.
The process involved peeling green plantains, slicing them into very thin pieces, and letting them dry out in the sun over several days until they lost all moisture.
Once dried, the slices were ground into a fine powder, reminiscent of cornstarch but with a distinctive banana flavor and rich in fiber and natural energy.
This powder was versatile, used to make creams, porridges, desserts, or soups. It found its place in both sweet and savory dishes. It stands as a classic example of a resourceful recipe born out of necessity and Cuban creativity.
However, today it is nearly impossible to recreate this dish due to the severe scarcity of basic foodstuffs in the country and the high cost of plantains in the markets.
Many traditional Cuban recipes are fading away, yet thanks to videos like the one from this popular influencer, they can be preserved for future generations as a symbol of resilience and culinary heritage.
Have you ever tried banana flour? Share with us how it was made in your home, or if you still hold onto that family recipe.
Exploring Cuban Culinary Traditions
What is banana flour?
Banana flour, known as "bananina" in Cuba, is a fine powder made from dehydrated green plantains. It was a staple in Cuban households for its nutritional benefits and versatility in cooking.
Why is it difficult to make banana flour in Cuba today?
Due to the current scarcity of basic food supplies and the high price of plantains in the markets, making banana flour has become nearly impossible in Cuba today.
How was traditional banana flour used in Cuban cuisine?
Traditional banana flour was used to prepare a variety of dishes, including creams, porridges, desserts, and soups, making it a versatile ingredient in both sweet and savory recipes.