Fermented Banana Bread
It’s incredibly important to maintain a healthy gut, improve the immunity of your lungs and improve your overall health, as each plays a critical role in your defence during this crisis. The coronavirus enters the body through the mucus membrane in the mouth, eyes, and nose. The main target organs for this infection are the lungs, digestive system and the spleen.
By fermenting your bananas in this recipe, you’re giving your gut health a treat. Wheat bran for a boost of fibre and omegas from the flaxseed oil. This recipe is full of flavour and incredibly delicious!
It’s important that you weigh your ingredients instead of measure for best results.
Ingredients:
100 grams sultanas
75 ml dark rum
125 grams all-purpose flour
25 gram wheat bran
20g ground flaxseeds
2 teaspoons baking powder
1/2 tsp baking soda
1/2 tsp salt
75 grams unsalted butter, melted
25 gram melted coconut oil
25 grams Alligga Flaxseed oil
60 grams castor sugar
60 grams brown sugar
2 eggs, lightly beaten
300 grams fermented bananas
30 grams crushed pineapple
60 grams chopped walnuts
1 tsp vanilla extract
Directions:
4 days before you want to make this banana bread, start fermenting the bananas.
Mash bananas in a large bowl, but not too finely, and leave at room temperature, covered with a cling wrap, for 48-72 hours. After that, put into the fridge and leave for another 32 hours before using.
Place sultanas and dark rum in a saucepan and bring to a boil. Cover and set aside while preparing other ingredients.
Lightly grease a loaf pan (9 x 5 x 3 inches).
Preheat oven to 338F.
Sift flour, baking powder, baking soda and salt in a large bowl. Stir in bran.
In a medium bowl, add melted butter, coconut oil and Alligga flaxseed oil with sugar and whisk until sugar is dissolved.
Add in eggs, fermented bananas, crushed pineapple and vanilla extract. Mix until combined.
Add in dry ingredients in a few batches. Stir until combined. Batter will be lumpy.
Fold in walnuts and sultanas.
Pour into loaf pan and top with roasted flaxseeds.
Bake for 1 to 1 1/4 hours until a skewer in the middle of the loaf comes out clean. (I baked mine for 1 hour 10 minutes)
If the loaf gets too dark during baking, you can cover with tinfoil.
(adapted from Nigella Lawson)
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