Sweet and moist sprouted wheat banana bread. The sprouted flour adds some welcomed health benefits, and a deep, nutty flavor that takes your traditional banana bread to a whole new level. Sweetened with organic cane sugar and a bit of luscious honey. This loaf is perfect for breakfast, a quick snack, or even dessert, and made extra special when slathered in salted butter and a drizzle more of honey.
I usually have a loaf of banana bread around at all times. There’s something about a good banana bread that kindly satisfies your sweet tooth. It’s perfect for those moments when you’re craving something filling and sweet, but you’re just not feeling a full on dessert, right? With this recipe, you can feel truly nourished and totally guilt-free (not that we should ever feel guilty about feeding our cravings). Why? Because this bread is loaded with healthy saturated fats, mineral-rich raw honey, and flour milled from properly prepared grains that are easy on the gut & full of good nutrients.
Why is Sprouted Flour Healthier?
If you’ve been in the world of sourdough for very long, you probably understand the health benefits of soaked & fermented foods. Like long fermented sourdough, the sprouting process breaks down the phytates and antinutrients that make seeds and grains difficult to digest. This breakdown of the grain also unlocks important nutrients and allows them to be absorbed by the body. Check out my post on properly prepared grains to learn more about this topic! I love to use sprouted flour when I don’t have the time or patience to ferment my sweet cravings. I guess if you can’t soak it, sprout it!
Before You Start…
- Have all of your ingredients at room temperature for the best results. If you have time, set out your butter, oil and eggs for sure. They will be too cold to beat into your other ingredients and lower the temperature of your batter if you pull them straight out of the fridge!
- Make sure you are using non-toxic bakeware! Avoid non-stick. They are coated in nasty chemicals that we don’t want in our food. I’m in love with my cast iron bread pans! They’re a vibe of their own. You can find the ones I use here. (As an Amazon Associate, I earn from qualifying purchases.)
- For the most nutrient density & best digestibility, use all organic ingredients, pasture-raised eggs, & raw or grass fed dairy. Here is the flour, baking powder, sugar, salt, and coconut oil that I use.
- You can substitute the cane sugar for coconut sugar and the butter for ghee, if you have it.
- Extra ripe bananas are best for baking. Yes, even the old brown ones you were fixing to throw out!
- Remember that your loaves will continue cooking in the pans as they cool after you take them out of the oven, so be careful not to overbake them. Nobody wants dry banana bread!
How to Make Banana Bread With Sprouted Flour
- In this case, use sprouted flour the same as you would all purpose flour.
- First, you’ll want to turn your oven on to 350 degrees and grease your pans. I’d use butter, ghee, or coconut oil. Ghee withstands heat best.
- Mash your bananas. If you like a few banana chunks in your bread, leave them a little clumpy, because they’re about to take a beating in the mixer.
- In a big bowl, combine your dry ingredients with a whisk.
- In your mixing bowl, beat the honey, banana, butter & oil together. Enjoy the heavenly aroma.
- Add the eggs one at a time while mixing. Beat on med/high speed until the mixture is light and fluffy.
- Mix in the dry ingredients until just combined. If your batter seems too dry, add a splash of milk.
- Pour the batter evenly into each of your pans and bake for 45 minutes, or until a toothpick inserted into the loaf comes out fairly clean. Be very careful not to overbake.
- Take them out of the oven and let them rest for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy with a heap of butter.
Enjoy!
I hope you enjoy this delicious sprouted wheat banana bread in all of its healthful glory! You may be sneaking slices of it every time you pass through your kitchen… but hey its good for you, right?
Lastly, if you make this sprouted wheat banana bread, be sure and let me know in the comments & give this recipe a rating! I’d love to hear what you think! And of course, if you do make this recipe don’t forget to tag me on Instagram! I’m so excited to see what you make!
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Sprouted Wheat Banana Bread
Equipment
- 2 bread pans non-toxic, full size
- 1 large bowl
- 1 mixing bowl
Ingredients
- 3 cups sprouted wheat flour
- 1 cup cane sugar
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup butter or ghee
- ¼ cup coconut oil
- 2 tbsp raw honey
- 5 mashed bananas (leave them pretty chunky)
- 4 eggs
Instructions
- Grease two loaf pans with butter or oil & preheat oven to 350 degrees.
- In a large bowl, combine the flour, sugar, baking powder, & salt with a whisk or fork.
- In another bowl or stand mixer, beat butter, coconut oil, honey, and mashed banana together. I would suggest leaving the bananas a little on the chunkier side. Slowly add in the eggs. Beat on med/high until mixture is light and fluffy.
- Mix in the dry ingredients until just combined. Add a splash of milk if it seems too dry
- Pour the batter evenly in the greased pans. Bake for 45 minutes, or until a toothpick inserted in the center of each loaf comes out fairly clean. Be VERY careful not to overbake.
- Remove from the oven and rest the loaves in the pans for 5-10 minutes before transferring to a wire rack to cool completely.
- Enjoy! (with butter, of course)
Notes
- Set out your refrigerated items sooner to bring them to room temp. before baking. They will mix together easier and bake better.
- Use organic, raw, pasture-raised, ingredients to maximize health benefits. Sweets are not bad for you, unclean ingredients are.
- Bake in non-toxic cookware.
- Replace cane sugar for coconut sugar if you’d like.