BANANA MASH RECIPES RECIPES

Steps:

• In a large bowl, peel your bananas one bunch at a time and smash with a potato peeler. 
• As you smash each bundle, place the smashed bananas into a large pot. 
• Once all the bananas are smushed, add the water and sugar. 
• Heat the mash between 131°F and 140°F for an hour stirring regularly. 
• Remove from heat and allow you mash to cool to 70°F. 
• Add yeast. 
• Pour your mash mixture between your fermentation bucket/vessel and your large pot 10 times to aerate your mixture. 
• Add an airtight lid and airlock to your ferementation vessel and let it ferment in a cool, dry place for about 14 days or until all of the activity has stopped in your airlock for two days. 
• Strain well with a cheesecloth and then distill and fractionate. 

Steps:

• Peel potatoes. Place in a large pot of salted cold water. Bring to a boil.
• Boil 25 minutes, or until tender. They should provide no resistance when poked with a fork.
• During the last five minutes of boiling, peel your banana. Take a bite (a whole banana is a little overwhelming, but a banana with a big bite taken out does just right). Drop the rest of the banana in the water with the potatoes and let it boil with them for the last five minutes. This softens it.
• Drain the potatoes and banana and place in a large bowl.
• Add the butter and a little half and half and cream with a hand mixer. Add half and half as needed to get a creamy texture.
• Add salt and pepper to taste. These are great with lots of fresh cracked black pepper.
• Enjoy!