Recipe - Fermented Banana Bread

1 Three fourths cup Flour
2/3 cup Sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
1 cup Fermented bananas (3
bananas)
1/3 cup Either shortening or butter
or margarine
2 tablespoon Milk
2 Eggs
One fourth cup Chopped nuts (optional)

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

Date: Fri, 3 Sep 1993 13:28:50 GMT
My sisterinlaw makes this plain Betty Crocker recipe with fermented
bananas and it is absolutely delicious:

Start 45 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
sisterinlaw 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 5560 minutes or
until toothpick inserted in center comes out clean. Cool 10 minutes in pan,
then remove from pan and cool thoroughly.

REQUIRES 45 DAYS FOR

BANANAS TO "FERMENT"

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