Sprouted Wheat Banana Bread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 192.4
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 4.5 g
- Protein: 3.0 g
View full nutritional breakdown of Sprouted Wheat Banana Bread calories by ingredient
Introduction
You've heard of sprouted wheat bread, right? Well, how about this!This was a total fluke of my imagination - I had entries for two blog events coming due and no need for a ton of bread lying around, so I did the next best thing - banana bread! It freezes beautifully and is full of fibre and nutrients. The texture is dense and moist like any good banana bread, but with a delicious hint of nuttiness from the wheat berries. This takes a while to do, but it's a special sort of bread! Delicious warm (or toasted!) with some honey butter :-). You've heard of sprouted wheat bread, right? Well, how about this!
This was a total fluke of my imagination - I had entries for two blog events coming due and no need for a ton of bread lying around, so I did the next best thing - banana bread! It freezes beautifully and is full of fibre and nutrients. The texture is dense and moist like any good banana bread, but with a delicious hint of nuttiness from the wheat berries. This takes a while to do, but it's a special sort of bread! Delicious warm (or toasted!) with some honey butter :-).
Number of Servings: 10
Ingredients
-
1/3 cup wheat berries
1 1/2 cups whole-wheat pastry flour
2 tsp baking powder
1/2 tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup brown sugar
4 large over-ripe bananas, mashed
1/3 cup unsweetened applesauce
1 tbsp canola oil
1/2 tbsp vanilla (use the real stuff if you can!)
Directions
Soak wheat berries in cool water for 8 hours. Drain, rinse and drain again.
Put the wheat berries in a sprouting container (a jar covered with mesh or pantyhose works) and place it in a cabinet or closet out of sunlight.
Rinse your wheat berries and drain them thoroughly every 8 hours for 2 days.
Bring a small pot of water to a boil.
Add sprouts, reduce heat and simmer for 30 minutes. Drain.
Transfer sprouts to a blender or small food processor and puree almost smooth (you won't get a perfect puree - trust me!). Set aside.
Preheat oven to 350 degrees, and grease a loaf pan.
In a large bowl, combine flour, baking powder, cinnamon, ginger and salt.
In a separate bowl, mix wheat berry puree, brown sugar, mashed bananas, applesauce, oil and vanilla.
Add to the dry ingredients, stirring until just blended.
Bake for 50 minutes, or until a knife inserted in the middle comes out clean.
Cool in pan 10 minutes before turning out to cool completely.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Put the wheat berries in a sprouting container (a jar covered with mesh or pantyhose works) and place it in a cabinet or closet out of sunlight.
Rinse your wheat berries and drain them thoroughly every 8 hours for 2 days.
Bring a small pot of water to a boil.
Add sprouts, reduce heat and simmer for 30 minutes. Drain.
Transfer sprouts to a blender or small food processor and puree almost smooth (you won't get a perfect puree - trust me!). Set aside.
Preheat oven to 350 degrees, and grease a loaf pan.
In a large bowl, combine flour, baking powder, cinnamon, ginger and salt.
In a separate bowl, mix wheat berry puree, brown sugar, mashed bananas, applesauce, oil and vanilla.
Add to the dry ingredients, stirring until just blended.
Bake for 50 minutes, or until a knife inserted in the middle comes out clean.
Cool in pan 10 minutes before turning out to cool completely.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
