Fermented Banana Bread
This isn't your average banana bread. By allowing the bananas to ferment until they are nearly black and squishy, you unlock a deep, almost boozy complexity that transforms this humble loaf into something truly special. The result is an incredibly moist crumb with intense caramel notes and a tender texture that holds up beautifully to slicing. It’s the ultimate comfort food for cozy weekend mornings, perfect for pairing with a steaming cup of coffee or tea. The strong banana flavor stands up well to a crunch of optional nuts, making every bite satisfying and rich. Whether served warm from the oven or toasted the next day, this bread is a crowd-pleaser that celebrates the end of life for your fruit in the most delicious way possible.
Description
This isn't your average banana bread. By allowing the bananas to ferment until they are nearly black and squishy, you unlock a deep, almost boozy complexity that transforms this humble loaf into something truly special. The result is an incredibly moist crumb with intense caramel notes and a tender texture that holds up beautifully to slicing. It’s the ultimate comfort food for cozy weekend mornings, perfect for pairing with a steaming cup of coffee or tea. The strong banana flavor stands up well to a crunch of optional nuts, making every bite satisfying and rich. Whether served warm from the oven or toasted the next day, this bread is a crowd-pleaser that celebrates the end of life for your fruit in the most delicious way possible.
Ingredients
- 1 3/4 all-purpose flour
- 2/3 sugar
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 mashed fermented bananas (about 3 very ripe bananas)
- 1/3 shortening, butter, or margarine, softened
- 2 milk
- 2 eggs
- 1/4 chopped nuts (optional)
Directions
- 1 Preheat oven to 350°F (175°C). Grease an 8x4-inch loaf pan.
- 2
In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.- 3
In a large mixing bowl, cream together the softened fat (butter, shortening, or margarine) and mashed fermented bananas until smooth.- 4
Add the eggs and milk to the banana mixture. Beat on low speed until just blended.- 5
Add the dry ingredients to the wet mixture. Beat on low speed until just combined. Do not overmix.- 6
Stir in chopped nuts if using.- 7
Pour batter into the prepared loaf pan.- 8
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.- 9
Let the bread cool in the pan for 10 minutes. Then, remove from pan and cool thoroughly on a wire rack before slicing.NoteFor the best flavor, choose bananas that are completely black and very soft. If you see a tiny bit of white mold on the skin, you can still use them as long as the fruit inside smells good and looks clean.
Store the cooled bread wrapped tightly in plastic wrap or foil at room temperature for up to 3 days, or freeze for longer storage.
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