Shortly after my first nutrition course with Elinor, I went home and decided to make something with soaked whole wheat flour. Elinor mentioned during our delicious meal that soaking whole grain flours aids in the digestion process. Soaking also softens the outer hull, making for a more tender crumb. After spotting a pair of beyond-speckled bananas on my countertop, I knew they were destined for soaked whole wheat banana bread. Chika and Tyler were both satisfied taste testers, so I thought I would share the recipe here.
Soaked Whole Wheat Banana Bread
2 cups whole wheat flour
3/4 cup milk
1/4 cup yogurt
1/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 cup melted butter
1 tsp cinnamon
1/2 tsp ground cardamom (optional)
In a large bowl, whisk together flour, milk, and yogurt just until no dry lumps remain. Cover with a plate or plastic wrap and let rest on the countertop for 12-24 hours.
When your flour has completed soaking, preheat oven to 350 degrees F. In a medium bowl, mix the remaining ingredients until smooth. Add egg mixture to the soaked flour mixture and mix until combined. Grease and line a loaf tin with parchment paper then pour batter into pan. Bake for 40-45 minutes or until the top has begun to brown and a skewer inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan.