Saturday, August 15, 2009

Honey Banana [Guava] Bread (Soaked)

I used to make this tasty "soaked" banana bread once a week, but stopped for a while to try other things. Now I am back to making this delicious banana bread that doesn't last a whole day with my family. Banana bread has always been so easy to make and the bananas here are so plentiful! I love how this bread doesn't make my stomach heavy or give me that tiredness that can happen after a sugar-high. I also love the fact that it is a great bread to make for breakfast with a tall glass of raw smoothie. Hmmm!

So, This time around I decided to try using guava in the banana bread. It came out sweet, moist and scrumptious! We have 4 organic guava trees growing these sweet, tart fruits like crazy! I still have lots of limes growing and now the guavas! Ohmigoodness! LOL! Last week I tried to make guava paste, but it ended up coming out like guava butter. It tastes delicious! We really enjoy it on our weekly banana bread now.

For those who aren't familiar with the "soaking" process, please read this before reading on. You will learn a lot about this simple old-fashioned practice and benefit greatly from it.

You can make this fantastic simple banana bread any way you want... with or without guava. Try adding blueberries or raspberries! That was our FAVORITE when we lived in the states or you can keep it just bananas. I used freshly grounded Hard White Wheat berries and really like the results.

If you don't have guavas or just want plain yummy banana bread... add 1/2 banana. For those who have milk allergies, you can use 2 cups water plus 2 Tbsp. whey, lemon juice or apple cider vinegar in place of the cultured dairy. Adapted from Nourishing Traditions.






Honey Banana [Guava] Bread (Soaked)
By Marillyn Beard - Makes one 9' by 4' loaf

  • 3 cups spelt or whole wheat flour
  • 2 cups buttermilk, kefir or yogurt (or water with 2 Tbsp. acid medium)
Mix flour and cultured dairy throughly. Soak in a warm place for 12-24 hours. The bread will rise better if soaked for 24 hours.

  • 3 eggs, lightly beaten
  • 1 tsp. sea salt
  • 1/3 cup honey (you can up this to 1/2 cup if you want it sweeter)
  • 2 tsp. baking soda
  • 1/4 cup butter and/or coconut oil
  • 2 very ripe bananas, mashed
  • 1 cup guava, scoop out seeds & chop (optional)
  • 1/2 cup chopped nuts (optional)
Mix in remaining ingredients. Pour into a well-greased and floured loaf glass pan. Bake at 350 degrees for about 1 1/2 hours or till a toothpick comes out clean.

NOTE: I use this variation sometimes - Banana Spice Bread
Add 1/4 tsp. nutmeg, 1 tsp. cinnamon & 1/4 tsp. ground ginger to the batter before pouring into the loaf pan.



Enjoy with lots of butter!

Banana on Foodista Guava on Foodista

6 comments:

  1. Wow!That bread looks delicious!I love that you were able to combine guava and banana in this recipe!I'd love to try this soon :)

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  2. oh wow! This looks great! I'm going to have to make this for my family while I am out visiting this week :)

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  3. Oh I am a huge fan of banana bread and I definitely have to try this one out!

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  4. Hi Mare,
    Do you think this will work with sugar kefir instead of milk kefir? My boys can't take dairy, and I'm STILL working on that coconut milk kefir :-) I LOVE the idea of using kefir to naturally leaven flour.
    Thanks for your great and nourishing food ideas.

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  5. Marjorie - I don't why you couldn't! You won't know till you try it :o) Let know the results. Thanks for stopping by!

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  6. I have one over ripe banana n 3 guava in the kitchen and they are calling out even louder. I am going to make this now & know that it will come out delicious.

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