Soaked Whole Grain Banana Pecan Bread

Yesterday, a little blonde toddler (who shall remain nameless) wouldn’t sleep.  It was late and instead of continuing to fight a losing battle, I decided we would get up and I would bake.  

Baking my very first loaf of banana bread years ago was when I first fell in love with the magic of baking.  Ever since then I have always loved that perfect loaf of sweet and slightly spicy banana bread, but this loaf is extra special.  It is originally from the book Nourishing Traditions by Sally Fallon and reprinted with permission in The Maker’s Diet.  The day before I had soaked 3 cups of whole grain flour in a water and yogurt mixture.  There is tons of information out there on soaking grains.  Soaking your grains first allows for better digestion and allows for important nutrients to be properly assimilated.

Here is what I love about this banana bread:

– Absolutely no white flour is used.  Only whole grains and freshly ground is preferred (although I didn’t do that).

– Absolutely no refined sugar is used.  Only a 1/4 cup of real maple syrup.

– You only need 2 ripe bananas instead of the usual 4-5 in the traditional recipe.  

So around midnight I began to smell that glorious scent of cinnamon and nutmeg waft through the house and somehow it made everything better again.  

My favorite way to eat banana bread? Sliced cold straight from the fridge with a cold pat of butter. Yum! (And yes, eventually she did go to sleep!)

Enjoy!

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3 Comments (+add yours?)

  1. The Letter "B"
    Nov 08, 2012 @ 04:37:38

    That looks deliciousssss!

    Reply

  2. mydearbakes
    Nov 09, 2012 @ 15:56:33

    Awww, this looks so heavenly, yummy! =D

    Reply

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