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 nut bread recipe is especially delicious because of the added spices and cinnamon sugar topping that imparts that welcome crunch!
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Table of Contents
- Using Sprouted Flour with Quick Breads
- Why Bake With Sprouted Flour?
- Ingredients
- How to Make Banana Nut Bread
- Recipe Tips
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- More Kitchen Pioneer Videos
- Cinnamon Crunch Banana Nut Bread Recipe
- Shop for items used in this blog post or video
Using Sprouted Flour with Quick Breads
Now that you have learned how to sprout grains and make your own whole-grain sprouted flour, it’s time to bake with it.
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. 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, learn more about recipes and techniques for your traditional foods kitchen. Discover How to Make Bread Without Yeast and try out making a Traditional Irish Brown Soda Bread Recipe for St. Patrick’s Day.
Why Bake With Sprouted Flour?
If you’re wondering what difference baking with sprouted flour actually makes baking, here are a few points to remember:
Sprouting the flour aids with digestibility. This means your baked foods are easier on your digestive system.
Sprouted flour also affects the consistency and texture of your baked goods. You will find they cook up more tender and tasty.
Ingredients
Find the full printable recipe with measurements below.
When you’re ready to make banana bread with sprouted flour, here’s what you will need:
- Sprouted whole wheat flour: It’s easy to make sprouted flour for baking this banana nut bread. You will just need to plan a bit in advance.
- Butter: Melted butter provides the moisture and fat needed to bake up a moist and delicious banana bread.
- Sugar: You can use dried cane juice or another sugar you prefer.
- Baking powder: The leavener needed to make your banana bread rise and feel lighter.
- Salt: Brings all the flavors together.
- Spices: Using a blend of cinnamon, cloves, and allspice gives this banana nut bread a unique flavor.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Sour cream: It adds richness and more moisture to your banana bread.
- Eggs: Provides the structure in the banana loaf.
- Pecans: The perfect pair for banana bread but you can also use walnuts with excellent results.
- Bananas: Make sure to use very ripe bananas. Not only are they easier to mash, but they also have a more intense sweetness.
- Demerara sugar: This large crystallized sugar adds a nice crunchy topping to the banana loaf.
Love making banana bread? Try this banana bread recipe that’s a little bit different.
How to Make Banana Nut Bread
Step 1 – Before you start mixing, preheat your oven, grease your loaf pan, and then line it with a piece of parchment paper cut to fit the bottom of the loaf pan. Butter the top of the parchment paper.
Step 2 – Combine all the ingredients in a large bowl and mix by hand until all the ingredients are incorporated. Do not over-mix.
Step 3 – Pour the banana bread mixture into the prepared loaf pan and smooth the top.
Step 4 – Combine the Demerara sugar and the cinnamon. Then, sprinkle it on top of the banana bread mixture in the baking pan.
Step 5 – Place the loaf pan onto the center rack of your preheated oven. Bake for approximately 60 minutes.
PRO TIP: You can tell your bread is done by inserting 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.
Step 5 – Place the baked banana bread on 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.
Step 6 – Place a second cooling rack over the top of the loaf pan and invert it. The banana bread should release easily from the loaf pan. Place the bread right side up onto the original cooling rack.
Step 7 – Allow the bread to continue cooling for another 10 minutes. Then slice the bread with a serrated knife and enjoy!
Recipe Tips
- 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.
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For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
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Cinnamon Crunch Banana Nut Bread
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
- ⅓ 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
Nutrition
Shop for items used in this blog post or video
Favorite Kitchen Supplies
- Organic, Sprouted White Wheat Flour
- Soft White Wheat Berries
- Organic Hard Red Spring Wheat
- Wholesome Sweeteners Organic Sucanat
- Stackable Clear Prep Bowls, 3.5-Inch
- Stackable Clear Prep Bowl, 4.75-Inch,
- Stackable Clear Prep Bowls, 6.75-Inch
- Duralex Made In France Lys Stackable 10-Piece Bowl Set
- Fine China Earthenware 8″ Plate
- Fine China Earthenware 10″ Plate
- Mini Butter Melting Pot with Spout 18/10 Tri-Ply Stainless Steel
- Silicone Large Spatula Spoon
- Celtic Sea Salt Fine Ground
- Ceylon Cinnamon Powder Raw Organic
- Cloves Ground Organic
- Simply Organic Allspice
- Madagascar Bourbon Pure Vanilla Extract
- Anchor Hocking 9″ x 5″ Glass Loaf Dish
- Heat Resistant Oven Mitt
- 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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