Preheat an immersion circulator 104°F.
Mix together the 60g water, amylase, and pectinex. Peel 9 bananas and place them in a vacuum seal bag pour in the 60g water mixture. Reserve the last banana for garnish.
Place the bag in a vacuum sealer or food saver and seal. Place the sealed bananas in the water and cook for 4 hours at 104°F. Then remove and store in the refrigerator overnight.
Remove the bag from the refrigerator and pour the contents in a blender. Blend on high for 1 minute.
Set up a spinzall to continuous mode and begin to clarify the bananas. Set the timer and pump to 40 minutes and milliliters to 80 per second. Allow the juice to clarify, pour any excess juice left in the drum through a 100 micron superbag.
In a heavy bottomed pot over medium high heat, place the banana juice and begin reduction. Reduce for 15 minutes once its reached a full rolling boil or until the liquid has reduced to ½ a cup. Cool and reserve.
Peanut Butter Powder
Pour the N-Zorbit M into a food processor. Scoop the peanut butter directly on top of the N-zorbit M and add the salt.
Process for 10 seconds. Scrape down sides of bowl as needed and process for another 10 seconds.
Place in an air-tight container for storage.
- These recipes are great as unique toppings for ice cream, sundaes, and more. It pairs great with our Banana Oatmilk Kudzumochi recipe