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?
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