The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


johnsankey's picture

raw vs. cooked bananas

April 21, 2011 - 5:23am -- johnsankey

Since 2003 all bananas I've been able to get here in Ottawa Canada have been treated with systemic fungicides for banana black leaf streak, and the residues kill yeast when used the way I used to for banana bread (all the liquid supplied by bananas - 14 oz for 4 cups flour). It turned out that even bananas labelled organic had the residues because the exporting countries have no legal definition of organic.

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