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How to Bake Sprouted Flour - Cinnamon Crunch Banana Bread YouTube video
Watch the How to Bake with Sprouted Flour – Cinnamon Crunch Banana Nut Bread Recipe video

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!

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.

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How to Bake with Sprouted Flour – Cinnamon Crunch Banana Nut Bread

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Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Yield: 12 servings (1 loaf)
Whole grain sprouted flour is the secret ingredient to quick breads that bake up with a delightfully light, tender, and tasty crumb. This particular banana bread recipe is especially delicious because of the added spices and cinnamon sugar topping that imparts that welcome crunch! 

Ingredients

Bread

  • 2 ½ cups Sprouted whole wheat flour
  • ½ cup melted butter 1 “stick” of butter
  • 1 cup Dried cane juice or other sugar
  • 3 ½ teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 tablespoon Cinnamon, ground
  • 1 teaspoon Cloves, ground
  • 1 teaspoon Allspice, ground
  • 1 teaspoon Vanilla extract
  • cup Sour cream
  • 2 Eggs, lightly beaten
  • 1 cup Pecans, chopped dusted with a pinch of the flour
  • 3 Very ripe bananas, mashed

Topping

  • 1 tablespoon Demerara sugar or other large crystallized sugar
  • 1 teaspoon Cinnamon

Instructions 

  • Heat oven to 350°F (177°C).
  • 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.

Video

Notes

The pan you use for baking matters. If you are using a glass loaf pan, the banana bread will most likely take 70 minutes to bake.  If you are using a metal pan, the bread will most likely finish baking after 60 minutes but be sure to check for doneness using a toothpick as described in the recipe.
Store cinnamon banana bread in the refrigerator. The bread will stay fresh for one week in the refrigerator if wrapped well.
The riper your bananas, the more sweetness they contribute to the banana bread.
Do not overmix your banana bread. You want to mix just until all the ingredients come together. If it’s overmixed it may turn out a bit tough.
Find this recipe and video at https://marysnest.com/recipe/how-to-bake-with-sprouted-flour-cinnamon-crunch-banana-nut-bread/
Copyright © 2020 Mary’s Nest, LLC, All Rights Reserved

Nutrition

Calories: 316kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 429mg | Potassium: 230mg | Fiber: 4g | Sugar: 25g | Vitamin A: 341IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg
Course: Quick Breads
Cuisine: Americana
Calories: 316
Keyword: Banana Bread, Quick Bread, Sprouted Flour
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Shop for items used in this blog post or video

5lb. Organic, Sprouted White Wheat Flour
One 32 oz (2 lbs) 907 g Soft White Wheat Berries
Bob’s Red Mill Organic Hard Red Spring Wheat, 28 Ounce (Pack of 4)
Wholesome Sweeteners Organic Sucanat, 2 lb
Duralex Made In France Stackable Clear Prep Bowls, 3.5-Inch, Set of 6
Duralex Made In France Lys Stackable Clear Prep Bowl, 4.75-Inch, Set of 6
Duralex Made In France Lys Stackable Clear Prep Bowls, 6.75-Inch, Set of 6
Duralex Made In France Lys Stackable 10-Piece Bowl Set
Blue Willow Made in England Fine China Earthenware 8″ Plate, Set Of 6
Blue Willow Made in England Fine China Earthenware 10″ Plate, Set Of 6
Mini Butter Melting Pot with Spout 18/10 Tri-Ply Stainless Steel (12oz/370ml)
Le Creuset Silicone Large Spatula Spoon
Celtic Sea Salt Fine Ground, (One-16 Ounce Resealable Bag)
Healthworks Ceylon Cinnamon Powder Raw Organic, 1 lb
Simply Organic Cloves Ground Certified Organic, 2.82 ounces
Simply Organic Allspice, 3.07 ounces
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 fluid ounces
Anchor Hocking 9″ x 5″ Glass Loaf Dish
Cotton Canvas Quilting Heat Resistant Oven Mitt, Set of 2
Square Cooling Rack, Chrome, 10-Inch
John Boos Maple Cutting Board with Feet, 12-Inches Square, 1.5-Inches Thick
Wusthof 8″ Bread Knife
Wine Colored Cotton Terry Dish Towels
Women’s Floral Cotton Canvas Kitchen Apron

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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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