Wednesday, September 22, 2010

Soaked Banana Bread

Soaked Banana Bread  

3 cups freshly ground spelt, kamut, or whole wheat flour
2 cups buttermilk, kefir or yogurt
3 eggs, lightly beaten
1 Tablespoon sea salt
1/4 to 1/2 cup grade B maple syrup
2 teaspoons baking soda
1/4 cup melted butter
2 ripe bananas, mashed
1/2 cup chopped crispy pecans

Soak flour in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours – bread will rise better if soaked for 24 hours. Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk.

Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan (preferably stoneware). Bake at 350 degrees for at least 1 1/2 hours or until a toothpick comes out clean.

Recipe Notes:
I wish I could remember where I found this recipe to give the appropriate credit but when I go searching for it again I find a lot of blogs promoting this recipe.  I think it is a recipe from Sally Fallon's book: Nourishing Traditions.

I used the wheat flour, rice milk and vinegar, coconut oil, no pecans, a bit of cinnamon, and I used my tin pans.  I guess I should have just used my recipe but with something like this I like to throw the original out there with my changes for comparison.  The bread was delicious and I plan on following the same recipe but using zucchini this week. **(This recipe does not make a great zucchini bread. The sweetness of the bananas helped to make the banana bread so great. I will be working on a zucchini bread recipe since I bought a few huge zucchini's at the Farmer's Market a few weeks ago and have bags of frozen shredded zucchini!)


  1. I was seriously just thinking how yummy banana bread sounds right now and then I read this. So instead of buttermilk you used rice milk??? Can you use Raw milk, and did you just switch everything cup for cup with the original recipe? YUMMY!!!

  2. OH man... I really need to make this!

  3. I used 2 cups of rice milk and 2 T of vinegar. Raw milk would be great just add vinegar- you can do that to substitute for buttermilk all the time. The ratio is 1/2 cup of milk and 1 1/2 tsp. of vinegar. Which is the same ratio I used for the 2 cups and 2 T. Next time I think I will add 2 T. to a measuring cup then fill it with milk to the 2 cup mark. Making sense??

  4. YUM! I have been craving banana bread!! Yahoo! Can't wait to give this a taste. Thanks Priss! You rock!