Soaked Banana Bread

 

Soaked Banana Bread

Soaked Banana Bread

My family loves banana bread, especially for breakfast or a quick snack. I make an un-soaked version that is on this blog post but really wanted an even healthier soaked version. I adapted a recipe from Nourishing Traditions that uses milk kefir and made a big batch this week. I had extra milk kefir that I needed to use up and this recipe did just that.

Soaking the flour before cooking basically predigests it for you making it easier for the body to assimilate. I use flour that I have already sprouted and freshly ground in all my baking which makes everything not only taste better but also makes it traditionally healthy.

Soaked Banana Bread

24 hours before baking:

Mix well in a large bowl, cover with a plate and let sit until tomorrow.

The next day, preheat oven to 350 degrees, and butter or line 4  loaf pans with parchment paper.

When well combined, add to the soaked flour mixture and stir until thoroughly mixed. Pour into the buttered or lined pans and bake until well browned and a knife comes out clean, about 1 hour and 10 minutes.

Cool mostly in pans, loosen the sides with a knife and remove onto racks.

These will keep well tightly wrapped in the freezer.

This banana bread passed the kid and hubby test with flying colors!

Enjoy and Share!

Part of Monday ManiaFat TuesdaySimple Lives Thursday.

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Comments

  1. Jenn R says

    I followed the idea of this recipe but adjusted some things and it worked out wonderfully. I did the same soak you suggest, minus 1.5 cup of milk. I just got all of the flour wet, leaving it like a biscuit consistency. After the soak, I added that to the rest of the ingredients, except I left my butter solid (but very soft). The butter fell apart easily during the long stirring process to mix the flour with the liquids. I then found it to be a bit wet, so I gambled and put three teaspoons of coconut flour in my mix. It baked up just like a normal bread, with no falling in the middle. I hope this helps.

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