Banana Bread - No Sugar added, very Bananaie

Step One: 6 or 7  7 inch Bananas (they don't have to be black, but they should be well speckled and aromatic.

Peel and freeze in a vacuum pack or as air-free as possible in a ziplock bag.

The day before you make the banana bread, take out the bananas and leave them out to melt.

Mix the sprouted wheat flour with the spices and chemical leavened with a whisk. Make sure there are no clumps in the baking powder and soda. 

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Pour the Bananas into a strainer over a saucepan. You need to get at least a cup of banana juice (225 ml or more, the more, the better. Leave the bananas straining for about 20 minutes or more, turn on the heat under the saucepan to heat up the bananas a bit, then put the bananas in a mixing bowl for another 10 minutes and drain whatever additional juice comes out into the saucepan. Boil the Banana juice into a syrup, takes about 10 minutes. You can tell it is a syrup when the rolling boil looks like molten lava boiling in the pan. Remove from the heat and add frozen butter mix till melted.

When the butter is fully melted add it to the other wet ingredients.

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Add flour mixture to wet and mix well.

Pour batter into a buttered 9" bread pan and bake in a preheated oven @ 350 degrees for about 1hr and 5 minutes (in my oven)

Let cool for 10 minutes before removing from the pan, let cool another 40 minutes (until stone cold before cutting.