Using fermented dried fruit?

[Janet H]

I am going to make some banana bread today (we have some past due bananas) We fall into the "we like raisins in ours" category but I have none. I do have some dried currents however and they should be an adequate substitute. Problem: they have been stored at room temp in a tightly sealed jar and smell as though they are beginning to ferment.

Q: is it safe to use these?

 

[HeyItsSara]

past due. cute term.

i'd soak the raisins in warm water and see how they are after that.

 

[Andy M.]

Safe or not, consider how they would taste in banana bread. Would they taste like they smell and is that OK?

Got craisins?

 

[HeyItsSara]

taste them and you be the judge

 

[taxlady]

I figure they will be okay, if they taste good. If they are starting to turn into alcohol, I think that should be safe. If they are starting to turn into something else, who knows.

 

[Janet H]

They smelled a bit like rum. I gambled and included them in the bread - I figure an hour at 350 should kill almost anything...

I've also taste-tested the end piece. This is of course, just in case there's an issue with the fermented fruit - I wouldn't want to inflict a second rate loaf on my family. I'm only thinking of them

The bread is great - I haven't suffered any ill effects other than wanting to eat another slice...

Recipe:
350 oven | Prepared loaf pan - grease and flour pan, place parchment or wax paper in bottom

Cream together:
1 cup sugar
1/3 cup butter softened

Mix together:
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 T grated orange rind

Mix together:
1 2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts
1/2 cup fermented currents (or raisins)
1/4 tsp cinnamon


Add Banana mixture to the butter/sugar mixture. Stir in flour mixture until just combined. Bake in loaf pan until cooked (toothpick inserted center comes out clean) - about 70 minutes.