Banana Bread From Scratch

This banana bread is moist with lots of banana flavor. This is one of my favorite breakfasts to make in Harbour Island as there are so many bananas growing on the Island. Making this bread with bananas freshly picked off the trees is not just delicious but also more nutritious.


“Fine Threads” proudly showing off the bananas that grow on his farm.


Not all bananas are edible: you can tell by the direction they are growing: if the flower points down they are edible.



Time: 10 minutes, plus overnight soaking and 50 minutes baking
Yield: 1 loaf

The flour is soaked for 12 hours in buttermilk makes the flour easier to digest and the vitamins and minerals are better absorbed by the body.


2 cups home-milled spelt/farro/kamut (see post about home milled flour), or spelt flour
1/2 cup oat flour, (if you don’t have a mill you can grind rolled oats in a blender)
1 1/2 cups buttermilk or yogurt
3 tbsp butter, at room temperature, plus more for greasing the baking form.
3 ripe bananas
2 tbsp honey or maple syrup, agave or date syrup
2 eggs, lightly beaten
1 tsp ground cinnamon
1 1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 cup pecans or walnuts, chopped
maple syrup to serve (optional)


1. in a large bowl mix together the flours and buttermilk. let it soak overnight.
2. in the morning preheat oven to 350 degrees.
3. in a medium bowl mash the butter with a fork. mash the bananas into the butter. add the honey
and eggs and combine well.
4. in a small bowl combine the cinnamon, baking soda and salt.
5. add the banana mixture to the flour mixture. stir until just combined. add the baking soda
mixture. Carefully fold in the nuts.
6. pour batter into the greased baking form and bake until the bread is golden brown – around 50 minutes. a toothpick should come out dry when inserted into the center of the loaf.
Delicious topped with butter and a little maple syrup.


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