The Fresh Loaf

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Banana Bread - No Sugar added, very Bananaie

Banana Bread - No Sugar added, very Bananaie

rondayvous's picture


Way more bananas than any other banana bread!


SourcePound and a half of bananas bread
Prep time
Cooking time1 hour, 5 minutes
Total time1 hour, 5 minutes


320 g
Sprouted WholeWheat (Almost 2 cups)
60 g
all purpose flour (about 1/2 cup)
26 g
Solod (fermented Rye Malt) (2 full table spoons)
Peeled Very Ripe Bananas (Spotted/Aromatic Frozen for at least 1 day)
1⁄4 c
butter frozen (cut into chunks to cool banana syrup)
Duck Eggs (or three large chicken eggs)
7 g
baking soda (1 teaspoon)
4 g
cinnamon, ground (1 Full teaspoon)
2 g
Ginger powder (about 1/2 teaspoon)
4 g
salt (1/2 teaspoon)
100 g
chopped walnuts (about a cup)
110 g
Dried Cranberries (Or other dried fruit about a cup)
15 g
Mesquite Flour (Full Tablespoon)
10 g
baking powder (2 teaspoons)


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. 


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.


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.



When the dough comes together it should be a thick batter not a sticky dough. If you need more liquid add another egg or some yogurt. Next time, use more (or riper) bananas :0)