Banana Nut Bread: Soaked and Gluten-free!

If you’ve been around here for a while, you probably know that I love banana nut bread.

It was one of the first recipes I set out to perfect in  a gluten-free version.

  

I must say, I’m not going to miss my old recipe at all… This banana nut bread is heavenly!!! (Thank goodness!)

I adapted this recipe from Sally Fallon’s Nourishing Traditions cookbook. If you are concerned about eating in a healthy, nourishing, traditional way, you SERIOUSLY need to check out this book. It is an excellent investment. I reference my copy almost every day. Not only does this book explain why our body needs certain foods, but it contains recipes for almost every dish imaginable! (It also explains why processed food should be avoided.)

Without further adieux, here is my new recipe:

Mel’s Banana Nut Bread: Soaked and Gluten Free

1 c gluten-free rolled oats

1 c gluten-free oat flour

1/2 c millet flour

1/2 c brown rice flour

2 c buttermilk, kefir, or yogurt (if using yogurt, dilute it with water to the consistency of buttermilk – 2 c total yogurt/water mixture)

3 eggs, slightly beaten

1 tsp sea salt

1/4 to 1/2 c maple syrup

2 tsp baking soda

1/4 c melted butter

2 ripe, mashed bananas

1/2 c crispy walnuts, chopped

Soak flours together 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 TBSP whey, lemon juice, or vinegar in place of buttermilk, kefir or yogurt.) Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan (preferably stoneware). Bake at 350 degrees for 1 hour or until a toothpick comes out clean.

***Note: If you aren’t gluten-intolerant, simply substitute 3 cups of whole wheat flour for the gluten-free flours in this recipe. Soak as directed!

If you want the why’s on soaking (and a good introduction to nourishing, traditional food preparation methods), click here.

I would be remiss if I didn’t mention that I used kefir in this recipe. A while back, my very generous (and wise) blogging friend Diane sent me some of her kefir grains. This was the first recipe I tried using homemade kefir. Success! I really believe that the kefir made my bread rise a little better and it gave the bread a nice flavor, too. I’m hooked! 

I took Diane’s advice and made kefir using raw goat’s milk. While I’m not crazy about drinking a glass of it alone, I will be adding it to all my baked goods from here on out. And I’m working toward being able to drink it. It’s a bit more sour than yogurt, but it would be great in a smoothie. As Diane has told me, “Sour is good for you!”

Kefir is so easy to make yourself. I followed these instructions.

There are also instructions for making kefir in Nourishing Traditions, but sometimes it’s nice to see pictures.

Now, what to make next?