New Recipe: Cultured Bananas

I’ve reignited my love for fermenting and here is a super easy way to ferment bananas. The fermentation process essentially removes the sugar, making it a great way to turn some of your favourite recipes into a more blood sugar friendly option or for when you’re needing to reduce your intake of carbohydrates and sugar. 

Cultured Bananas


  • 1 cup pre-made Kultured Wellness Kefir
  • 8 organic bananas, peeled & diced
  • 1L coconut water, or enough to cover bananas
  • 1 cabbage leaf
  • 1 2L glass jar


  1. Place kefir and banana in a 2L glass jar and cover well with coconut water, leaving some space between the liquid and the top of the jar, in case the liquid fizzes and expands during the ferment.
  2. Secure with a cabbage leaf to ensure all bananas are submerged in the liquid to prevent them going brown.
  3. Leave on the bench to ferment for 24-48 hours, tasting after 24 hours. The kefir should be tangy with no detectable coconut sweetness. In warmer weather it will ferment in 24 hours and for cooler climates 48 hours is needed for all the sugar to be eaten up by the beneficial bacteria.
  4. Store in the fridge and use bananas in smoothies, banana bread, banana pancakes etc. Bananas will be quite soft but they can be carefully frozen for future use. Kefir can be consumed as per your first batch.
Recipe developed by Head Honcho Steph Lowe, learn more here.
Image shot by Elyse Lagos from Captured Wellness.

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