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.
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)
- Preheat oven to 350.
- Grease and flour three loaf pans.
- Cream butter and sugar until creamy on medium speed with a hand or stand mixer or a rubber spatula.
- In a separate bowl, whisk together the flours, baking powder, and salt.
- Beat the eggs and the banana in to your butter/sugar mixture.
- Mix the dry ingredients into the wet ingredients in three additions, beating each time until thoroughly mixed.
- Gently fold in the whole spent grains.
- Bake at 350 until a toothpick inserted in the center comes out clean, about 50-60 minutes.
- 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.)
September 22, 2012 § 1 Comment
Today was officially sage harvesting day (all those other days were just warm-ups). There was also a neighborhood potluck tonight, and I was planning to bring banana bread but it needed a friend. And I had apricots leftover from the Habanero Gold pepper jelly (except the 2/3 cup I already cut up to make a second and third batch, by Lester’s request). So,
Apricot Sage Bread
Loosely adapted from Bittman’s quick bread recipe, but made as follows instead of cutting the butter into the dry ingredients. Makes two loaves, or make muffins (probably about a dozen) and reduce the baking time.
about 6 loosely packed tablespoons of chopped fresh sage leaves
2 cups sugar
1.5 cups milk
1.5 cups chopped dried apricots
4 cups flour
2 teaspoons almond extract
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
- Preheat oven to 350 degrees. Grease and flour two 8×5 bread pans.
- Cream together the butter, sugar, and sage. This releases some of the sage oils into the butter.
- Mix in milk, eggs, and almond extract.
- In a separate bowl, stir together flour, baking powder, baking soda, and salt.
- Gently mix dry into wet ingredients in a few additions, adding more as soon as the last addition is moistened. Avoid over-mixing.
- Fold in apricots.
- Pour into prepared baking pans. Bake 50-55 minutes at 350 degrees.
- Allow to cool before slicing, unless you are pulling it out of the oven moments before the potluck (oops).
This turned out to be a nice tea bread style. I actually doubled the sage in the recipe above, because I only put in half as much the first time around and it could use more (and would use up more of this overabundance of sage, haha). And the almond flavor did not come through strongly but I think it adds a nice additional flavor that plays well with apricots. Enjoy!