Thursday, December 29, 2011

Soaked Banana Bread

Eureka! I think I've finally gotten this down.

This banana bread, to me at least, tastes just like what I'm used to: the banana bread my mom always made for us growing up. And yet it's made with all whole wheat flour, olive oil instead of Crisco, and honey instead of sugar!

The hurdle was figuring out how to soak the flour when the main "liquid" is the bananas. Well, I simply went with it. I mixed the bananas, oil and honey with the flour, added 2 tablespoons of yogurt to let those lovely lactobacilli do their work, and then mixed in eggs and leavenings the next day. No sweat! And I think the result is a base recipe I will now be able to use with pumpkin, zucchini, bananas—whatever's in season. Yum!

Here's the recipe:

1 cup overripe bananas, mashed
1/3 cup olive oil (or melted butter or coconut oil)
1/2–2/3 cup honey (depending how sweet you like it)
1 3/4–2 cups whole wheat flour (white wheat, if possible)
2 tablespoons plain yogurt
2 eggs, beaten
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Mix bananas, oil, yogurt, honey and flour. Add up to an extra 1/4 cup flour if batter is too runny. Let soak 12-24 hours. Preheat oven to 350. Beat in remaining ingredients and pour into buttered loaf pan. Bake for one hour until toothpick comes out clean.

As I said, I think you'd be able to substitute a cup of pumpkin or zucchini or whatever suits your fancy. With those, I'd add a teaspoon of cinnamon and 1/4 teaspoon each nutmeg, cloves and ginger.



  1. can I omit the egg? and what is the good substitute.

    1. Flax seeds and water make a great substitute for eggs in baking.

  2. I have never tried that, but I've heard that bananas are one possible substitute for eggs, so this might be a good recipe to try without eggs. I'd add an extra 1/2 banana to be sure the moisture ratio stays the same.

  3. Just wanted to say I made this last night and it came out great. I baked mine about 55 mins and the outside ended up a little bit overdone. I think about 52 mins would have been better. Anyways, it did taste just like regular banana bread. Thanks for the recipe.

  4. I used Apple Cider Vinegar (on my 6 loaves!!!) instead of yogurt. It came out great. :)

  5. Does it give a sour taste? soaking in banana for 12 hours would that cause any problem(stale)

  6. Thanks for this idea. I recently started soaking and got success(sometimes failure 'coz of sour taste).
    I am going to do this recipe with oat flour and flax egg(soaking flax also).
    So after soaking i do not have any ingredient except salt and baking soda .

    how do i add baking soda at the end? Do i have to dissolve baking soda in 1 TBS of water and sprinkle . will it work ?. Please let me know?

  7. Thanks for this idea. This is the only recipe for soaking flour in banana when you search in Google.congrats  Which I was looking for.
    I recently started soaking and got success (sometimes failure 'coz of sour taste).
    I am going to do this recipe with oat flour and flax egg (soaking flax also).
    So after soaking i do not have any ingredient except salt and baking soda. I have hard time adding to the wet flour.
    1. Do I have to dissolve in baking soda and salt in 1 TBS water & sprinkle?
    2. When do you add spices? Can spices be added to the flour for soaking Or only after? Since I ‘ve read spices have alkalizing effect on body .
    If you any one have any ideas please let me know.