There is nothing more abundant in my home than good ol’ bananas. Although bananas are packed with potassium, magnesium and B vitamins, sometimes you really can have too much of a good thing. Bananas always seem to go from being greener than grass to brown and squishy in ten seconds flat. Without warning, I find myself with ten to twenty bananas in the freezer. I use bananas a lot for raw kefir smoothies, I use bananas to reduce the fat or oil in baking recipes, I toss them in pancakes, baked oatmeal, or soaked oatmeal muffins, I make Brown Sugar Banana Jam, and so on and so forth, you get the point. I’m the Bubba Gump of bananas.
I also make a decent amount of banana bread. Sprouted banana bread has become a real stand by for me. Instead of piddling over the stove cranking out pancakes, I have come to really adore just tossing muffins or banana bread on the table for breakfast. You can make these types of quick cakes in no time, you can make double batches to freeze, you can make enough to share! Lately the boys and I have been doing more and more play dates and I keep finding myself with this banana bread on hand. I can pretty much make it in my sleep, and I know it will turn out the same way every time. I find myself telling people that the recipe is on the site but “this is different, and that is different, and I don’t do this or use this anymore, and well I don’t do that either … never mind there is no recipe.” Yeah, not much help right?
So, here is the new and improved version of a family favorite. This recipe uses more banana, mostly sprouted flour instead of All Purpose Flour, and even better yet I have come up with a no-egg hack! If you are out of eggs just follow the egg free variation that uses chia seeds. I use bananas that were super ripe, practically rotten and previously frozen, this gives you the most intensely flavored banana’s. Keep in mind that previously frozen bananas and artificially ripened bananas are wetter than if you are using normal, fresh, ripened bananas. I prefer a fudgy, dense fruit cake like textured banana bread that has hunks of bananas in it. If you prefer it to be a bit more cakey (or are using fresh bananas instead of frozen) add a little milk, sour cream or yogurt to your batter. (1/3-1/2 cup)
Sprouted Whole Wheat Banana Bread
- 1/2 Cup Softened or Melted Butter, or 1/3 cup of Extra Virgin Coconut Oil
- 4-5 Bananas (Previously Frozen & Thawed)
- 1/2 Cup Coconut Sugar, Date Sugar or Sucanat (Un-Refined Brown Sugar)
- 2 Eggs (or 2 Tablespoons of Chia Seeds)
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Baking Soda (Aluminum Free)
- 1/2 Teaspoon Baking Powder (Aluminum Free)
- 1/4 Teaspoon Celtic Sea Salt, Fine Ground
- 1 cup Sprouted Wheat Flour
- 1/2 cup Unbleached White Flour
- 1/2 Cup Semi-Sweet Chocolate Chips (and/or chopped nuts, optional)
Pre-Heat Oven to 300 Degrees. Lightly grease and flour a Bread loaf pan.
- In a large bowl beat together butter, bananas, sucanat and the eggs. Stir it until mostly smooth but still somewhat chunky.
- Combine all remaining ingredients (besides the chocolate chips and nuts) and stir until combined.
- Stir in chocolate chips and nuts if desired.
- Pour batter into your prepared pan.
- Bake for 1 hour and 10 minutes to 1 hour and 15 minutes. (This will vary upon how accurate your oven is, what type of pan you used and how wet your bananas were.)
- Test with a toothpick or clean, sharp knife to determine done-ness.
- Allow to cool before slicing & serve.
-I think banana bread much like pumpkin bread is much better the day after it is made. If you can prepare it in advance your loved ones will thank you!