Fermented Banana Bread

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 483. This recipe reflects the sixth of our 11 Wise Traditions Dietary Principles. Makes 1 9-inch by 4-inch loaf:

Ingredients

• 3 cups freshly ground spelt, kamut or whole wheat flour
• 2 cups buttermilk, kefir or yogurt or 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar
• 3 eggs, lightly beaten
• 1 teaspoon sea salt
• ¼ to ½ cup maple syrup
• 2 teaspoons baking soda
• ½ cup melted butter
• 2 bananas, mashed
• ½ cup chopped crispy pecans

Instructions

1. 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, kefir or yogurt.
2. Blend in remaining ingredients.
3. Rinse, squeeze dry in a tea towel and stir into batter made with remaining ingredients.
4. Pour into a well-buttered and floured loaf pan (preferably stone-ware).
5. Bake at 350 degrees for at least 1 ½ hours, or until a toothpick comes out clean.

Variation – Spice Bread

• ¼ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger

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