Sprouted Banana Bread
Easy homemade banana bread with healthy sprouted grains that is so yummy even kids will love it!
I don’t bake much. We have a local bakery that makes a real sourdough that is amazing so we’re pretty much covered. But I had banana bread almost a year ago and remembered that I actually really like it – and I could use a break from my daily butter toast routine.
Why is it sprouted?
I avoid conventional wheat (even whole wheat) whenever possible. Either sprouting grains or fermenting them into sourdough is a MUST in this household. Both processes break down the phytic acid that covers grains. This makes them difficult to digest and makes their nutrients harder to absorb. That’s why using sprouted flour is always best – it’s easy on the tummy and way more nutrient dense.
Your first question will be “But does it taste different?” No. If you buy sprouted wheat or rye it tastes and bakes just like any wheat or rye flour. Using sprouted oats, spelt, almond, etc may change consistency and taste slightly so start by substituting small amounts or follow recipes that are written for these flours.
I would love to say I make sourdough myself but it just hasn’t been worth it in my tiny kitchen. So for now I buy our sandwich/toast bread and bake everything else with sprouted flours.
After looking up several dozen recipes that I wasn’t excited about, I mixed and matched until I got a bread that is nutrient dense but still easy (and tastes good because some just had crazy stuff in them).
2 very ripe bananas
1 cups sprouted rye flour (or sprouted whole wheat)
½ cups sprouted oat flour (keeps it super fluffy & light – going all wheat will be much more dense)
1 egg (from free range happy chickens, of course)
2 tablespoons whole milk yogurt
4 tablespoons organic whole milk (we use raw or low-temp pasteurized)
3 tablespoons unrefined coconut oil
3 tablespoons melted butter (we use only pastured or raw)
1/3 cup sugar (or ¼ c maple syrup)
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon Himalayan or Celtic sea salt
1/4 cup dark chocolate chips (optional)
- Preheat to 350ª F and grease a 9×5-inch loaf pan.
- In a large bowl, mash bananas. Add the milk, egg, yogurt and mix well.
- Melt the coconut oil and butter. Stir it into the wet ingredients then add the sugar and mix.
- In a separate bowl, mix together the remaining dry ingredients. Add this to the wet mixture and stir. Don’t overmix!
- Pour into loaf pan. Bake on the middle rack for about 50 minutes
This bread is awesome. I have to say I was a little shocked it turned out so well since I don’t devote tons of time to baking. My husband loved it and, more surprisingly, I LOVED it (I’m really picky).
It’s not too sweet, is super moist and was just right in the banana department!