Spent Grain Banana Bread

April 8, 2013 § Leave a comment

Anyone else out there have a freezer full of blackened bananas that you threw in when they got a little too ripe on the counter, and now they are just waiting for their chance to be banana bread? Oh yeah, and a bunch of spent grains in need of a home? Well, this might be my favorite spent grain recipe yet. The nuttiness of spent grains subs well in the classic banana-nut combo (but without the nut allergies, if you or your homebrewing buddies have issues with that), and the texture of whole spent grains plus spent grain flour is a great counterpart to this moist bread.

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Spent Grain Banana Bread
Adapted from Joy of Cooking

for three loaves (just divide by three for one loaf… I had a lot of frozen bananas… but the bread freezes well, so why not make a big batch!):

  • 2.5 cups (10 oz) all-purpose flour
  • 2 cups (6 oz) spent-grain flour
  • 4.5 teaspoons baking powder
  • 1.5 teaspoons salt
  • 2 cups sugar
  • 2.25 sticks butter (18 tablespoons) at room temperature
  • 6 eggs at room temperature, beaten
  • 3 cups mashed banana (from about six-eight bananas) at room temperature
  • 1.5 cups (about 7 oz) loosely packed spent grains (not flour)

  1. Preheat oven to 350.
  2. Grease and flour three loaf pans.
  3. Cream butter and sugar until creamy on medium speed with a hand or stand mixer or a rubber spatula.
  4. In a separate bowl, whisk together the flours, baking powder, and salt.
  5. Beat the eggs and the banana in to your butter/sugar mixture.
  6. Mix the dry ingredients into the wet ingredients in three additions, beating each time until thoroughly mixed.
  7. Gently fold in the whole spent grains.
  8. Bake at 350 until a toothpick inserted in the center comes out clean, about 50-60 minutes.
  9. Try not to eat the entire loaf as soon as it comes out of the oven.

Or try spent grain banana muffins! (Just reduce the baking time.)

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