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.

Ingredients

• 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

Directions

• 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.