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  • Fermenting a banana to reduce carb content?

    I was thinking of dehydrating some bananas to make banana flour but the carb content would be ridiculously high. Then I thought of poi, that fermented root vegetable dish and thought that fermenting a banana might be a way to reduce carb content (bacteria/yeast eating most of the sugar). I figure that I could heat it after to evaporate any alcohol left.

    I don't have much experience with fermentation beyond kombucha and coconut milk yoghurt. Is there anyone out there with some experience or an opinion on whether this would be safe and how I could go about doing it?

    Thanks!
    Sophie

  • #2
    Just let it turn black and wait until it smells like beer. They taste better that way, anyway.
    Crohn's, doing SCD

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    • #3
      ^Those are my go-to banana bread bananas. They mash better, better for baking anyway. Would probably dehydrate well, but why bother? If you're going to bake with it, you'll be adding liquids to the banana flour. Just bake with the mush, skip the liquids and flours.
      Stumbled into Primal due to food allergies, and subsequent elimination of non-primal foods.

      Start Gluten-Free/Soy-Free: December 2012; start weight 158lbs, Ladies size 6
      Start Primal: March 2013, start weight 150lbs, Ladies size 6
      Current: 132lbs, Ladies size 2
      F/23/5'9"

      26lbs lost since cutting the crap.

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      • #4
        Kathleen: To avoid having to add a nut/coconut flour. If the liquid is already out then I suspect that it will hold together just with eggs.

        Knifegill: Does letting the banana turn completely black actually ferment it enough to reduce carb content? Overripe bananas are VERY sweet in my experience. Or do you means like way way past overripe? I was thinking of peeling then when overripe, mashing them and adding some kind of starter culture like for yoghurt (I just empty probiotic capsules to make coconut yoghurt), covering it and putting it somewhere warm overnight or for a couple of days like with yoghurt.

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        • #5
          I know the starch mostly becomes sugar, but I do not know how much of it has been fermented by the time it tastes like beer. I'd assume quite a bit.
          Crohn's, doing SCD

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          • #6
            Just let it turn black and wait until it smells like beer

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            • #7
              Couldn't you just bake it for longer to diminish the moisture content?
              My chocolatey Primal journey

              Unusual food recipes (plus chocolate) blog

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              • #8
                Originally posted by Knifegill View Post
                Just let it turn black and wait until it smells like beer. They taste better that way, anyway.
                You can freeze ripe bananas and get the same effect. I run a banana bread french toast at work for brunch, and 6 bunches of ripe bananas go straight to the freezer when produce comes in.
                Here to eat and move like a caveman, not look or stink like one

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                • #9
                  The more ripe the banana is, the more sugar it has, the better it is. Why are you trying to lower the carbs of a banana? What a waste.
                  Make America Great Again

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                  • #10
                    I hate this, but I'm agreeing with Derpy Hooves again. It's a banana. Eat it ripe or rotten, but eat it for what it is. Trying to denature it first is akin to sprouting grains and soaking almonds. If you're convinced it should not be eaten as it comes, just don't eat it. IMO.
                    Crohn's, doing SCD

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                    • #11
                      Originally posted by Knifegill View Post
                      I hate this, but I'm agreeing with Derpy Hooves again. It's a banana. Eat it ripe or rotten, but eat it for what it is. Trying to denature it first is akin to sprouting grains and soaking almonds. If you're convinced it should not be eaten as it comes, just don't eat it. IMO.
                      Don't hate, embrace it. What are you doing awake at this hour Knifey?
                      Make America Great Again

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                      • #12
                        I'm a night shift vampire. This is my first night back, so I'll be asleep all day tomorrow and awake an night for the next eight days.

                        Embrace the banana?
                        Crohn's, doing SCD

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                        • #13
                          Originally posted by Knifegill View Post
                          I'm a night shift vampire. This is my first night back, so I'll be asleep all day tomorrow and awake an night for the next eight days.

                          Embrace the banana?
                          Oh, I feel you on that one. See, we're not so unalike. 3 days day shift, 2 days graveyard. Really gets annoying and takes its toll on you. Been sick more times since working here than when I ate SAD.

                          Yes, our overlord banana. All hail.
                          Make America Great Again

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                          • #14
                            Originally posted by Knifegill View Post
                            I hate this, but I'm agreeing with Derpy Hooves again. It's a banana. Eat it ripe or rotten, but eat it for what it is. Trying to denature it first is akin to sprouting grains and soaking almonds. If you're convinced it should not be eaten as it comes, just don't eat it. IMO.
                            I only ever eat bananas still partially green... because if they are even all completely yellow they begin to taste rotten to me.
                            DISGUSTING!
                            Gag, choke... blehhhhhhh.

                            They MUST have a greet top.
                            All yellow is doable in a smoothie.
                            If it has even a couple of freckles... forget it! That sucker is BAD.
                            Once freckles have occurred all bananas are decrees as property of the husband... who is disgusting and will eat them with evem more disgusting peanut butter on them.
                            *shiver*

                            I think I'd starve pretty badly first. Just the smell of both induces me to nearly vomit.
                            You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.
                            ~Friedrich Nietzsche
                            And that's why I'm here eating HFLC Primal/Paleo.

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                            • #15
                              Gah, 3 and then 2?! I'm lucky to work 8 on and have 6 off - until I pick up extra days...last week I worked ten days in a row! That'll put a funny ridge in my big toenail!
                              I only ever eat bananas still partially green... because if they are even all completely yellow they begin to taste rotten to me.
                              DISGUSTING!
                              Gag, choke... blehhhhhhh.

                              They MUST have a greet top.
                              All yellow is doable in a smoothie.
                              If it has even a couple of freckles... forget it! That sucker is BAD.
                              Once freckles have occurred all bananas are decrees as property of the husband... who is disgusting and will eat them with evem more disgusting peanut butter on them.
                              *shiver*

                              I think I'd starve pretty badly first. Just the smell of both induces me to nearly vomit.
                              I went to elementary school in southern california, where any food you put into your lunch box in the morning is bloated and putrid by lunch time. In my hunger, I quickly learned to enjoy rotten fruit, soggy sandwiches and sweaty containers of synthetic foodstuffs on a regular basis. Perhaps this is why I have so few food aversions. Note: feed my kids plenty of half-rotten food. Check.
                              Last edited by Knifegill; 04-25-2013, 02:08 AM.
                              Crohn's, doing SCD

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