Super Simple Soaked Banana Bread

Everybody Loves Banana Bread!

There are few recipes I can think of that are as crowd pleasing as banana bread. My family loves bananas, and I always save the over ripe ones in my freezer. As soon as my freezer is overflowing with bananas, I do one thing.. make banana bread!

I always make two loaves. Usually one with nuts and one without, because my family’s loves for nuts in banana bread is split 50/50.

I’ve always made my banana bread with whole wheat flour, but since I’ve been learning more about how to properly prepare grains, I wanted to develop a fail proof soaked grain banana bread recipe.

If you think that soaked banana bread is harder to make than regular banana bread… it’s not! It’s quite easy and a great recipe for the amateur and experienced bakers alike.

My favorite way to serve banana bread is slightly warm and slathered in real butter, but it’s perfectly acceptable served at room temperature. And my favorite thing about this recipe is that it’s just as good for dessert as it is for breakfast.

Want more soaked grain recipes? Try these: 24 Super Simple Soaked Grain Recipes

Super Simple Soaked Banana Bread

Soaked Banana Bread Recipe

Making soaked banana bread is just like making “regular” banana bread, except for the extra soaking time. The easiest way to make it is to let it soak all day and bake the bread in the evening or let it soak all night and bake it in the morning.

Read the recipe for full instructions on soaking and baking. Enjoy!

Equipment Needed:

Super Simple Soaked Banana Bread


2 cups whole wheat flour (I used super fine ground whole wheat flour)

1 ½ tsp aluminum free baking powder (get it here)

½ tsp baking soda

¼ tsp salt

¼ tsp ground ceylon cinnamon (get it here)

1/8 tsp ground nutmeg

2 eggs, beaten

1 ½ cups mashed ripe banana (5 medium)

1 cup whole cane sugar (or ½ cup honey and ½ cup sugar)

½ cup applesauce or butter (melted)

¼ cup chopped walnuts (optional)


  1. In a large mixing bowl, combine and mix the flour, eggs, banana, sugar, applesauce, and nuts if desired. Cover with a kitchen towel, secured with a rubber band, and soak for 8-12 hours.
  2. When ready to bake, preheat oven to 350 degrees. Grease 2 loaf pans.
  3. Add remaining ingredients and mix well with a wooden spoon. Divide the batter evenly into the loaf pans.
  4. Bake for 40-45 minutes or until toothpick inserted into the bread comes out clean. Let cool. Serve warm or at room temperature, plain or with butter on top.

Does your family love banana bread?

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Vanessa Pruitt is the founder of Natural Family Today. She helps people take one step at a time toward a happier, healthier life. Learn more...
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16 Responses to Super Simple Soaked Banana Bread

  1. Ashley says:

    I plan to make a big batch of banana bread tomorrow and freeze most of it. I think I’ll try this recipe! Looks delish and I love adding the soaking aspect to it. What about adding whey to it to help break down the phytic acid? I’ll be sure to post this next week (from a fellow VGNer)

  2. Japanarchy says:

    I’m new to this site, and beginning to take my first steps toward healthier eating. I’ll probably be posting a lot of questions for a while, but I’m excited.

    In the recipe where it says soak for 8-12 hrs, does that mean just let it sit on the counter covered for that time?

  3. Summer Snow says:

    Saw this recipe yesterday and decided to give it a whirl. Today, I decided to bake in four “individual” size loaf pans. They just came out of the oven; oh, so delicious . . .☼

  4. […] learned how to make 50 real food condiments and soaked banana bread from Natural Family […]

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  7. shara says:

    I can’t wait to try your recipe. I’ve been grinding my own wheat for about 13 years but have recently started looking into soaking grains. I was wondering why you mixed your flour,liquid, eggs, etc to soak all together? In most recipes I’ve seen it’s just the flour and liquid before adding the rest of the ingredients. Was this due to some experimentation? Ive seen many comments from other recipes that soak just flour/liquid with varying results Can’t wait to try and if your recipe. Especially if soaking most of the ingredients before hand yields such delicious results!!!

    • Hi Shara, I soak the eggs and everything together because I think the more wet ingredients for soaking the better. I also don’t have a problem letting my eggs sit to soak on the counter overnight, but others might not be so keen on the idea. It’s an individual preference I think.

    • Sarah says:

      Shara.. if you sprout your wheat before grinding then you don’t have to soak!

  8. Caroline says:

    HI… I was wondering. If I would prefer to not leave a recipe with eggs on the counter (we don’t always have access to fresh farm eggs) Does the soaking effect still work in the fridge or does it need to be room temp???

  9. Tanora says:

    Hi Vanessa,
    I just came across your soaked banana bread recipe. Do I need to add an acidic medium, such as, apple cider vinegar or lemon juice? If so, how much?

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