Resident Brewer

Always thinking, grain to glass.

Roasty Toasty Nanner Bread


Hands-on time: 25 min.
Baking time: 15 – 20 min.
Total time: 40 – 45 min.
Yield: 1 loaf, or 3 small loaves


  • 1 ½ cup all-purpose flour
  •  ½ cup spent grain (from a stout recipe)
  • ¼ teaspoon salt
  •  ½ baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  •  2 eggs
  • 1 ½ cup ripe bananas
  • 1 cup sugar
  • 1 tablespoon olive oil
  • 1 snack container of unsweetened applesauce (4 oz)


  1. Grind. If you do not have a grain mill you can still break down the grains with a food processor. The results won’t be as fine as a grain mill, but the food processor I use was only $10. I will have a post coming soon about drying and milling spent grain.
    Grinding Chocolate Spent Grains
  2. Dry Ingredients. In a bowl other than your mixer combine flour, spent grain, salt, baking soda, baking powder, cinnamon and nutmeg.
  3. Mix. In a blender combine eggs, bananas, sugar and oil. Add the flour mixture to the egg mixture and blend until smooth, with the exception of a few banana lumps.
    Roasty Toasty Nanner Bread. 
  4. Bake. Preheat oven to 350° Fahrenheit (176° Celsius). Grease pans or muffins while waiting for the oven to heat up. Test to see if the bread is ready be inserting a wooden toothpick in the center. When it comes out clean the bread is ready. Cool in the pan for 5 minutes before removing.

Not much left of the banana bread. 

The spent grain I used was from a stout recipe,  and had been toasted to taste like chocolate. I tried this recipe just grinding the grains, and milling the grains into a flour. Both batches turned out great, in fact most of it was gone before I could take a photo of my hard work. Oh well!

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