Rachel's recipe for banana bread is so delicious and made even more nutritious than the usual recipes with the use of sprouted flour from Durrow Mills—great for digestion—and maple syrup as its only sweetener. Plus, the star ingredient, banana, is full of gut-loving fiber.
Eat as is on the day it’s made, then store in a covered container in the fridge and enjoy toasted for several days afterward. We particularly like it toasted for breakfast then topped with almond butter, fresh banana slices, and cacao nibs. But you know, we wouldn’t turn down a toasted sliced with a bit of coconut jam and ice cream for dessert.
Sprouted Banana Bread Recipe
- 225 g Durrow Mills Sprouted Fine Mill Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ¾ tsp Ground Cinnamon
- 80 ml Irish Rapeseed Oil
- 120 ml (real) Maple Syrup
- 2 Eggs
- 2 ½ medium or 2 large ripe Bananas, mashed
- 60 ml Almond Milk or Oatly
- 1 tsp Vanilla Extract
- Mix-ins (optional): chopped nuts, chocolate chips, cacao nibs, dried fruit, fresh banana slices, fresh berries, seeds
1. Preheat oven to 165℃/gas mark 3 and grease a 23 x 13cm loaf tin or a 20 x 20cm brownie tin.
2. In a large bowl, whisk the dry ingredients: flour, baking soda, salt and cinnamon.
3. In a medium bowl, whisk the rapeseed oil and maple syrup until they come together like a salad dressing. Whisk in the eggs one at a time then whisk in the mashed banana. Finally, whisk in the milk and vanilla extract.
4. Pour the wet mixture into the large bowl with the dry ingredients, then using a spatula, gently fold the two mixtures together until incorporated (some lumps will remain). Fold in additional mix-ins if you’re using any, then pour into prepared tin.
5. Bake 55-60 minutes in the loaf tin, or 25-30 minutes in the brownie tin, or until a toothpick inserted into the center comes out clean. It may take a little longer if you’ve added mix-ins. After removing from the oven, cool 10 minutes in the tin then 20 minutes out of the tin on a wire rack before slicing and enjoying.