Whole wheat banana spice bread using a soaked method to soften the wheat.
Course: Baking, Breakfast
Author: Judy Purcell
1 3/4cupsfresh ground soft white wheat flour, sifted
1 1/4cupsbuttermilk or kefir
2largeeggs, lightly beaten
6very ripe bananas, dark brown is best
1/2cupwalnuts, coarsely chopped
Mix freshly ground flour in buttermilk or kefir just until moist, cover with plastic wrap and allow to sit in a warm place for 12-24 hours.
Preheat oven to 350°. Line the bottom of a loaf pan with parchment paper and spray loaf pan with nonstick cooking spray.
Place 5 peeled bananas in a microwave-safe bowl, or large 4-cup measuring cup. Cover with a plate as a lid, set slightly askew to allow steam to escape. Set the measuring cup/bowl on another plate in case the banana juices run over. Microwave on high for about 5 minutes until bananas have released liquid. Transfer bananas to a mesh strainer placed over a bowl. Allow to drain, stirring occasionally.
While bananas are draining, combine melted butter, egg, baking soda, salt, spices, maple syrup, vanilla, and stir well.
Once bananas have released their liquid, transfer liquid to a saucepan and cook over med-high heat to reduce and concentrate. You should end up with about 1/4 cup of liquid. Mash bananas and add to mixture of butter, eggs, and spices. Once the banana liquid is reduced, combine with wet mixture.
Stir soaked flour and nuts into wet mixture until well combined. Pour into prepared loaf pan.
Slice 1 banana into 1/4 inch thick slices. Shingle banana slices on each side of loaf, leaving a wide space down center of the loaf so it rises properly. Bake for 1 1/2 hours, or until toothpick inserted in the center, comes out clean (start checking at 1 hour. Begin checking loaf at 1 hour--depending on the size of the loaf pan, the cooking time will vary. Cool in the pan on wire rack 15 minutes before removing loaf. Continue to cool on wire rack.
Best when served warm.
Makes 1 loaf.
This recipe can also be used for muffins or mini loaves (picture shown). Adjust the baking time for muffins to 15-20 minutes and mini loaves 20-25 minutes, or until toothpick inserted in the center, comes out clean. Cooking time will vary based on size of pan.
If you are not yet ready to make a commitment to buy a grain mill to grind your own, but want the benefits of sprouted grain, there are commercial sources available for purchasing such flours. If sprouted grain flour is used, you can skip soaking the flour.