Easy Fermented Bananas

This simple recipe for fermented bananas is rich in probiotics, and perfect for adding to smoothies or oatmeal.

4.67 from 3 votes

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Course: Breakfast, Recipes, Snack

Prep Time: 5

Additional Time: 3

Total Time: 3 5

Servings: quart

Calories: 23kcal

Author: Dolly {Little Home in the Making}

Equipment

Glass quart jar
Fermentation weight** optional
Plastic lid or fermentation lid

Ingredients

▢ 3 large bananas slightly underripe
▢ 1 cinnamon stick optional
▢ ½ -1 teaspoon unrefined salt
▢ ½ -1 teaspoon unrefined salt
▢ 1-2 tablespoons starter culture *See notes
▢ Water

Instructions

Slice your bananas into ½” thick rounds, discarding any bruised or browning pieces.
Add the sliced bananas into the quart jar, packing them gently so they do not mash together.
Add the cinnamon stick to the jar, if using.
In a small glass bowl or measuring cup, combine the salt, ½ cup of water, and the starter culture of your choice. Stir gently to dissolve the salt.
Add the culture, salt, and water mixture to the bananas.
Pour in enough filtered water to cover the bananas, leaving about 1 ½” of headspace at the top of the jar.
Add a fermentation weight** (or a 4oz canning jar weighted with water or brine) and press down to keep the banana slices submerged.
Fit the jar with a pickle pipe, airlock fermentation lid, OR a screw on lid.
Ferment for 2-5 days, or until bubbly and active. Fruit ferments very quickly, so it's important to keep a close eye! Your bananas are ready when they smell fragrant and have started to break down. They should not smell overly strong or alcoholic.
Once your bananas are fermented to your liking, remove the weight and add an airtight lid. Store in the fridge for 2-4 weeks. Discard if there are any signs of spoilage such as a strong smell, mold, or other growths. Try to keep the bananas below the liquid line for the best results.

Notes

Adapted from Easy Fermented Apples

*Starter cultures: This is an optional ingredient, but does increase your rate of success when it comes to fermentation. You can use a purchased starter culture, or you can use leftover sauerkraut juice, kombucha, water kefir, liquid from a previous ferment, whey from kefir, or whey from strained yogurt.

**Fermentation weight: These can be purchased from Amazon and are a great tool if you frequently ferment and make your own sauerkraut and other ferments. It weighs down the food, greatly reducing the chance for mold or bacterial growth. If you don't have a fermentation weight, you can use a 4oz canning jar filled with water or brine.

Fermentation Lid: If you do lots of fermenting, you probably have an airlock fermentation lid OR pickle pipes. This makes it so excess gases can escape during the fermentation process. If you don't have one of these, just ensure to "burp" your jar daily, or twice daily if it is warm. This simply means to crack the lid enough for the gases to escape. Otherwise, they can build up and the jar could even explode!

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