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)
- 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.
- Dry Ingredients. In a bowl other than your mixer combine flour, spent grain, salt, baking soda, baking powder, cinnamon and nutmeg.
- 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.
- 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.
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!