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:
- 6 cups of desired sprouted flour: whole wheat, spelt, kamut, einkorn
- 4 cups acidic liquid: I used milk kefir – could also use yogurt or plain water with a splash of apple cider vinegar
Mix well in a large bowl, cover with a plate and let sit until tomorrow.
- Mash 6 large overripe bananas
- Add the following to the bananas:
- 6 pastured eggs
- 1 TBS. vanilla extract
- 2 tsp. salt (I like Real Salt)
- 1 TBS. cinnamon (optional)
- 1 TBS. baking soda
- 3/4 cup raw honey, organic maple syrup or sucanat
- 1/2 c. butter or coconut oil, melted
- 1 cup chopped walnuts or pecans (preferably soaked and dried) or chocolate chips (optional)
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!
This post contains affiliate links. Clicking on these links doesn’t cost you anything extra. Purchases made through these links provides me with a small commission. It’s like leaving a tip and it helps me out a lot! Thank you for your support!