Who wouldn’t want Banana Bread that is good tasting and good for you? Cooks across the country have purchased grain mills to bake better whole grain bread. Fresh milled flour is certainly better than anything found in the grocery isles, but it stops short of releasing the full nutritional potential of whole grains.
For cooks looking to add optimal nutrition to their baked goods, sprouting grains or soaking fresh milled flour is the optimal way to go. Soaking the flour overnight increases the vitamin content and absorption of the beneficial nutrients in grains. This important step also breaks down the phytic acid that blocks absorption of important minerals and interferes with digestion. As described in Nourishing Traditions by Sally Fallon, soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid.
Wheat, spelt, or kamut flour works well for this recipe. Soft white wheat is lower in protein and higher in carbohydrates than hard wheat varieties making it ideal for pastries, cookies, muffins, cakes, pancakes, and waffles. Less sweet than traditional recipes, this Banana Spice Bread recipe produces a moist, tender crumb, rich banana flavor, and all the nutrition you would expect from whole grains. Fresh milled flour soaked overnight and loaded with six ripe bananas provides a healthy on-the-go breakfast or snack.
Shared on the following Blog Hops:
Real Food Forager Fat Tuesday