Fermented banana bread

Yield: 16 Servings

Measure Ingredient
1¾ cup Flour
⅔ cup Sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 cup Fermented bananas (3 bananas)
⅓ cup Either shortening or butter or margarine
2 tablespoons Milk
2 Eggs
¼ cup Chopped nuts (optional)

From: cduff@... (C. Duff)

Date: Fri, 3 Sep 1993 13:28:50 GMT My sister-in-law makes this plain Betty Crocker recipe with fermented bananas and it is absolutely delicious: Start 4-5 days ahead of time and let 3 bananas ripen to the point that the outer skins are completely black and the bananas are squishy. This is just before the point that they start to get moldy. If white mold appears on the skins, it's probably too late to use them, although I've seen my sister-in-law use them when there was just a tiny bit of mold, and the bread turned out fine.

Preheat oven to 350 degrees. Mix together 1 cup flour, sugar, powder, soda and salt. Add bananas, margarine and milk. Beat with electric mixer on low till blended, then on high for 2 minutes. Add eggs and remaining flour and beat till blended. Pour into greased 8x4x2 loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove from pan and cool thoroughly.

REQUIRES 4-5 DAYS FOR

BANANAS TO "FERMENT"

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes