How to Bake with Sprouted Flour – Cinnamon Crunch Banana Nut Bread Recipe
Now that you have learned how to sprout grain and make your own whole grain sprouted flour, it’s time to bake with it. Now you can certainly use sprouted flour to make a yeasted bread, but I have found that whole grain sprouted flour is the secret ingredient to quick breads that bake up with a delightfully light, tender, and tasty crumb.
This Cinnamon Crunch Banana Nut Bread recipe is especially delicious because of the added spices and cinnamon sugar topping that imparts that welcome crunch! Give it a try the next time you have friends over for tea. They will certainly ask for the recipe!
More Related Videos
Once you’ve walked through the step-by-step process of making cinnamon crunch banana nut bread with sprouted flour, check out these other videos as you continue to learn more about recipes and techniques for your traditional foods kitchen.
- Traditional Irish Brown Soda Bread Recipe for St. Patrick’s Day (made with Whole Wheat Flour)
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How to Bake with Sprouted Flour – Cinnamon Crunch Banana Nut Bread
- 2 1/2 cups Sprouted whole wheat flour
- 1/2 cup melted butter 1 “stick” of butter
- 1 cup Dried cane juice or other sugar
- 3 1/2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 tablespoon Cinnamon, ground
- 1 teaspoon Cloves, ground
- 1 teaspoon Allspice, ground
- 1 teaspoon Vanilla extract
- 1/3 cup Sour cream
- 2 Eggs, lightly beaten
- 1 cup Pecans, chopped dusted with a pinch of the flour
- 3 Very ripe bananas, mashed
- 1 tablespoon Demerara sugar or other large crystallized sugar
- 1 teaspoon Cinnamon
- Heat oven to 350°F.
- Grease bottom of a 9" x 5" loaf pan. Cut out a piece of parchment paper to fit the dimensions of the bottom of the loaf pan and place it into the loaf pan. Butter the top of the parchment paper.
- Put all the ingredients into a large bowl and mix by hand until all the ingredients are just incorporated. Do not over mix.
- Pour the mixture into the prepared loaf pan. Smooth the top.
- Make the topping by mixing together the Demerara sugar and the cinnamon. Sprinkle on the top of the banana bread mixture.
- Place loaf pan onto the center rack of the pre-heated oven.
- Bake for approximately 60 minutes. Insert a toothpick into the center of the banana bread. If it comes out clean, the bread is done. If not, continue to bake it and recheck it after 5 minutes.
- Once the banana bread is done, remove it to a cooling rack and run a knife along the edge of the loaf pan between the bread and the pan. Allow the bread to cool for 10 minutes. Then place a second cooling rack over the top of the loaf pan and invert it. The banana bread should release from the loaf pan easily. Place the bread right side up onto the original cooling rack.
- Continue to allow the bread to cool for another 10 minutes, then slice the bread with a serrated knife and enjoy! The bread will stay fresh for one week in the refrigerator if wrapped well.
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