Banana Bread
October 7, 2018 • 0 comments
Recipe credit to Sally Fallon from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, 2001
- Cook Time:
- Servings: 1 loaf
Directions
INGREDIENTS
3 cups Red Fife Flour
2 cups buttermilk, kefir or plain yogurt (those with milk allergies may use 2 cups of filtered water plus 2 tbsp whey, lemon juice or apple
cider vinegar)
3 eggs, lightly beaten
1 tsp sea salt
1/4 to 1/2 cup Jubilee Maple Syrup
2 tsp baking soda
1/4 cup melted butter or cooking oil (I use avocado oil)
2 ripe bananas, mashed
1/2 cup chopped pecans
Soak flour in buttermilk, kefir or yogurt in a warm place for 18 to 24 hours - bread will rise better if soaked for 24 hours. Blend in
remaining ingredients. Pour into a well-greased loaf pan. Bake at 350 degrees for about 1 hour and 10 minutes or until a toothpick comes out clean.
