Soaked Banana Bread

**Updated

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!)