A few people have asked for this recipe ever since I wrote the post about failing miserably at baking this banana bread. I also wanted everyone to know that I’m not giving up on this recipe. Here are the things that I will change next time:
I believe my oven may be at the wrong temperature. I am going to determine what temperature it is at before I try this recipe again, and adjust accordingly.
I did not use a stoneware loaf pan as Sally Fallon suggested. I believe that it made a difference in how quickly the outside of the bread cooked versus the inside, which resulted in the ‘fail’.
My Flour Soak Time
I don’t think I soaked the flour long enough or at a warm enough temperature. It was quite cold in my kitchen when I made this in the Oregon winter. I will probably soak it for the longest length that I can.
With these changes, I am hoping to come up with a SUCCESS!
Below is the original soaked banana bread recipe from Nourishing Traditions.
Rating: 0 forks for now until I have SUCCESS (key)
Page in NT: 483
- 3 cups freshly ground spelt, kamut, or whole wheat flour
- 2 cups buttermilk, kefir or yogurt
- 3 eggs, lightly beaten
- 1 teaspoon 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.
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