We had several over ripe bananas. My raw milk had turned sour. I've been reading Nourishing Traditions by Sally Fallon. I decided to experiment.
Following Miss Fallon's recipe for banana bread, I left my sour milk and (non-freshly ground) whole wheat flour to soak for 24 hours.
This morning... it smelled horrid. But I continued with my experiment anyway.
Banana Bread
Makes 1 9-inch by 4-inch loaf
3 cups freshly ground spelt, kamut or whole wheat flour
2 cups buttermilk, kefir or yoghurt
3 eggs, lightly beaten
1 teaspooon sea salt
1/4 to 1/2 cup maple syrup
2 teaspoons baking soda
1/4 cup melted butter
2 ripe bananas, mashed
1/2 cup chopped crispy pecans
The recipe is easy. Soak your flour in whichever fermented milk product you chose to use for 12-24 hours. Your bread will rise better if you soak it for 24 hours. Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan (or heavily sprayed with Pam if you're a lazy bum like me). Bake at 350 degrees for about 1 1/2 hours, or (say it with me) until a toothpick comes out clean. That's what every recipe says, isn't it?
Outside of using old milk instead of purposely fermented milk and omitting the pecans, I followed the recipe to a tee. I was slightly disturbed when a mucous-y slime came out with the maple syrup.
Upon examining the container I found that it was apparently best if used by 3/1/11. Oops. I carried on.
Also, I don't recall this ever happening to me before, but there is something terribly disappointing about going to crack an egg into a bowl only to find that someone has hard boiled it. I hastened to find an uncooked egg before I melted into a puddle of sadness.
Before going into the oven my batter looked lovely and still smelled pretty awful. But it baked beautifully, see?
Then I took a bite...
...and determined it really needed at least two more bananas. I hope I don't die from eating sour milk bread.
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