I may have access to huge quantities of fresh picked bananas. Searching the web I notice that the sugar content of the average banana is 14gm of sugar fructose? ( could stand to be corrected on this). The bananas are in no way processed. Questions:  (1) How suitable are they for ethanol or methanol fermentation. (2) I presume that these would undergo a chopping -up process?  (3) considering point (2) what effect would the banana skin have on the fermentation process. (4) Leave skins on or remove skin before fermentation Economics question?

 Hope someone can help 

cheers

John

I may have access to huge quantities of freshly picked bananas. Searching the web, I have found that the sugar content of the average banana is 14g of fructose (could stand to be corrected on this) which should in principle allow for fermentation. The bananas are in no way processed. My questions now are: 

(1) How suitable are bananas for ethanol or methanol fermentation?

(2) How exactly is the fermentation workflow? I presume the bananas would be chopped? 

(3) considering point (2) what effect would the banana skin have on the fermentation process? Would it be better to ferment the whole fruit including skins or remove the skin before fermentation?

Hope someone can help