Fresh Milled Kamut Banana Bread

How to make banana bread with freshly milled kamut flour

Kamut is an heirloom wheat that has not been hybridized like other modern day grains. As I have experimented with milling a variety of grains in my home mill, I tend to default to kamut for quick bread recipes like muffins, pancakes. waffles, and banana or zucchini bread.

This recipe makes a great protein rich breakfast bread alongside eggs, bacon, or sausage.

I bake my banana bread in an 8x8 glass pyrex baking dish as opposed to a loaf pan. It makes the slices more manageable and seems to bake more evenly, in my opinion.

I like to serve it cut into squares with plenty of fresh butter.

If you’re interested in the benefits of milling your own grain, but don’t know where to start, stay tuned for a post covering all things fresh milled grain coming soon.

Please comment if you try this recipe to let me know how you like it!

Fresh Milled Kamut Banana Bread

makes one 8x8 glass pan (about 12 squares)

8 tablespoons salted butter, melted and cooled

2 eggs

2 tsp vanilla

1 cup coconut palm sugar or light brown sugar (can reduce by 1/4 cup if you prefer your banana bread less sweet)

4-5 very ripe bananas

180g fresh milled kamut flour (about 1.5 cups)

1/2 tsp salt

1 tsp baking soda

optional additions: a handful or two of chocolate chips or chopped nuts

Preheat oven to 350º.

Mix melted butter, eggs, vanilla, and sugar in a medium sized mixing bowl with an immersion blender or whisk. Add bananas and blend/mix for 15-20 seconds. Add flour, salt and baking soda and blend until just combined. I love mixing with this recipe with the immersion blender as it purees the banana and works the flavor into the batter.

Pour into a parchment lined 9x9 glass baking dish and bake for 45-50 mins, or until knife comes out clean.

Let cool 10 minutes, slice and serve.

Banana Bread

233KB ∙ PDF file

Download

Download