Fermented Banana Bread

From: cduff@NeoSoft.com (C. Duff)
Approved: arielle@taronga.com

My sister-in-law makes this plain Betty Crocker recipe with
fermented bananas and it is absolutely delicious:

Fermented Banana Bread

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.

1 3/4 cups flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fermented bananas (3 bananas)
1/3 cup either shortening or butter or margarine
2 Tbsp. milk
2 eggs
1/4 cup chopped nuts (optional)

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.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.