Piloncillo Banana Bread with Freshly Milled Whole Grains

Table of Contents

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Based on this recipe from King Arthur Baking. Modifications are I used 100% freshly milled whole grain flour, half soft white wheat and haft hard red wheat, replaced all the brown sugar with piloncillo, and skipped the nuts because I'm allergic.

1. Ingredients

  • 454g Mashed Banana
  • 99g Olive Oil
  • 213g Piloncillo
  • 2 eggs (~100g)
  • 2 tsp to 1 Tbsp Vanilla Extract (I always eyeball vanilla extract)
  • 120g Hard Red Wheat, freshly milled (I used Butler's Gold)
  • 120g Soft White Wheat, freshly milled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp table salt
  • 1 tsp cinnamon
  • One extra banana and some cinnamon and sugar for the topping

2. Instructions

  1. Pre-Heat oven to 350F and grease a 9x5 loaf pan.
  2. Grate piloncillo. Instead of actually using a grater, I found the quickest way to soften it slightly in the microwave and then smash it with something.
  3. Mix wet ingredients (banana, oil, sugar, eggs, and vanilla) in a large bowl.
  4. Mix dry ingredients in a separate medium sized bowl (flour, baking soda, baking powder, salt, and cinnamon)
  5. Mix the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the loaf pan
  7. Take the extra banana and cut it in half. Toss in the cinnamon sugar mix, then arrange on top of the batter.
  8. Bake until a knife comes out clean from the center, at least on hour.
  9. Take out the pan and let it cool completely.

3. More Pictures

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