Banana Nut Bread with Sprouted Soft White Wheat Berries

I aspire to make banana nut bread far more often than I do. Bananas get to the ready-for-banana bread stage before I know it. Because someday I’m going to make banana bread, the brown bananas find their way to their interim resting zone – the freezer, where they live for about a year before they make it into the garbage.

I finally made someday today for making banana nut bread using sprouted grain flour.

Required Equipment

Bowl, spoon, 9 inch loaf pan.


  • 1 1/2 cups milled sprouted soft white wheat berries
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup soft butter
  • 1/2 cup packed brown sugar
  • 1/2 cup buttermilk or sour cream
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup mashed bananas
  • 1/2 cup chopped walnuts


  • Preheat oven to 350
  • Mix the dry ingredients
  • Mix the wet ingredients
  • Combine the two, mixing until just blended.
  • Let sit for 5 min while prepping the loaf pan with spray grease.
  • Spoon into the loaf pan
  • Cook for an hour or until a toothpick comes out clean
  • Cool for ten minutes
  • Remove from pan and let cool on a wire rack
  • Slice into 1 inch sections.
  • Once cooled,  in baggies in the fridge or freezer you’re depending on how quickly you will eat it.

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