Recipe Directions
1. Soak, sprout, and dehydrate the spelt berries.
2. Let bananas defrost completely in a bowl or bag (takes 30 minutes to 1 hour).
3. Grind berries in a cleaned out coffee grinder or a powerful high-speed blender. If you use the coffee grinder, do it in 2 batches. Make sure to grind it for a long while so you don't crack your teeth on little pieces of spelt-berry.
4. In a small bowl, mix flour, flax, cinnamon, cloves, and nutmeg. Set aside.
5. Puree bananas, dates, and vanilla in the food processor until smooth and creamy. Pour into bowl with dry ingredients and mix well.
6. Cover and let sit for 30 minutes (to make sure and soften up any berry pieces that didn't get ground well).
7. Spread out in 3 'pieces' on a lined dehydrator tray.
8. Dry at 145 Fahrenheit for 1 hour, then reduce heat to 110 Fahrenheit and continue to dry until it reaches desired softness or hardness, flipping once when it's dry enough to flip without falling apart. Mine took about 7 hours. Of course, if you don't do the 145 thing, just dehydrate it at 110 the whole time.
KhaasLadki's Thoughts
By KhaasLadki Takes a few days to get the spelt berries ready, but it's so worth it!
This is a nut-free version of banana bread, using sprouted grain berries as the base! Yay!
You could also add some walnuts or pecans and some raisins, if you wanted to! Can't remember what real banana bread tastes like exactly, but this works great for me!
The first time I made this, I didn't use the vanilla, but I think i will next time just to give it some more depth.
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Comments
Top voted
gg
Jul 09, 2011
I just made this over the weekend and was it ever YUM!!! Next time I think I will leave out the cloves though as it's a very strong spice for my taste. :) This is definitely a keeper recipe for me--thanks for sharing!!!
StrongAndRaw
Apr 05, 2011
Can't wait to see a picture and to hear how it tastes!
iris73
May 11, 2011
I want to make this recipe,but have a question,why do you freeze the bananas if you're defrosting them later on?
(just wondered)
All
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Feb 05, 2018
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gg
Jul 09, 2011
I just made this over the weekend and was it ever YUM!!! Next time I think I will leave out the cloves though as it's a very strong spice for my taste. :) This is definitely a keeper recipe for me--thanks for sharing!!!
KhaasLadki
Jun 14, 2011
Ohhhh! Sorry guys, I've been busy the last few weeks and haven't had time to check my posts. Yes, the reason for using frozen banana is to achieve more of the sweet flavor that bananas give after being cooked.
I haven't tried it with zucchini yet, as I haven't had much time do to dehydrating lately. If you try the zucchini, let me know how it goes!
harmonylia
May 24, 2011
I hate to answer for Khaas but I know I've frozen then defrosted banana in the past to get a more "cooked flavor" so perhaps that is what she is doing. Anyway the recipe looks yum!
pixx
May 17, 2011
I'm with Iris73; is there a reason not to use fresh banana?
katelynn23
May 17, 2011
Have you tried using zucchini yet? I don't do well with bananas and was wondering how this substitution would be and how much I would need????
iris73
May 11, 2011
I want to make this recipe,but have a question,why do you freeze the bananas if you're defrosting them later on?
(just wondered)
dbamomx2
Apr 13, 2011
dbamomx2's Review
Sprouted Banana Bread
This was very yummy! I used raw hulless oats for the flour. . .I just finished the last piece and am getting ready to soak some more oats now. I think this would also be great with shredded zucchini to make it into zucchini bread. Thank you for a great recipe!
KhaasLadki
Apr 05, 2011
Got the picture up!
They taste really good, and I love the texture! Next time I'm going to add some vanilla (as I've stated above ^_^) - I think it will add some extra POW to the flavor!
StrongAndRaw
Apr 05, 2011
Can't wait to see a picture and to hear how it tastes!
KhaasLadki
Apr 05, 2011
Hey dbamomx2!
You're very welcome... yes, unless it's a dessert you won't be getting any nut-heavy recipes from me (and I even try to go easy on the desserts).
In answer to your questions:
1. I actually DID measure the flour before I used it, just in case someone wanted to know this! I ended up with about 3/4 cup of flour, give or take a tbsp or so.
2. I spread it out around 1/2" thick, maybe a bit more so that it didn't get crispy - I wanted it to stay soft.
Good luck!
dbamomx2
Apr 05, 2011
Hi Khaas Ladki:
Thank you for posting this recipe. . .I have been looking for more treats recipes without nuts, and I love banana bread. I was wondering two things:
1. I already have some sprouted, dehydrated buckwheat, so do by any chance know about what measurement you ended up with after you soaked/sprouted/dried and ground your spelt berries?
2. About how thick did you spread your banana bread batter onto lined dehydrator sheets?
Thanks again.....can't wait to try this!
KhaasLadki
Apr 04, 2011
Instead of dates, which I'm just using to sweeten it a little, you could use soaked raisins, or even just a tbsp of honey or agave! I'm not sure how apricot and bananas would go together - but you could always try it! :-)
If you don't think you'll react well to spelt, feel free to use sprouted buckwheat or oats. Actually, sprouted oats would probably taste really good here, but I didn't have any.
Good luck!
joannabanana
Apr 04, 2011
carnap, maybe try sprouted buckwheat groats or oat groats. i'm gonna try it when my bananas ripen so i'll let you know what i use.
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