Fermenting Bananas

[Guest guest]

Beneath the mess of dirty dishes on my counter, I discovered a weeks-old

banana, long since brown. It was so mushy it was hard to open and I

feared that I would get a squirt of banana puree in my eye. Having

opened it successfully, I noted that about a third of it was darker and

mushier looking than the rest, and upon eating it concluded that it had

partially fermented in the peel. The taste wasn't great but it could be

an acquired one, or perhaps controlling the length and conditions of

fermentation in the peel would produce a more pleasing taste.

Anyone know anything about fermenting bananas? Worthless pursuit or not?

Tom