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Buzzed rye-sorghum banana bread
by Heather Goesch RDN
745
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59
745
Title:
Buzzed rye-sorghum banana bread

Author:
Heather Goesch RDN

Description:

Made with whole grain flours, Greek yogurt + olive oil, doubly buzzed with cold-brew coffee + honey, this banana bread is dense, yet soft, and just the right amount of sweet.

Ingredients

2 tbsp ground flaxseed

6 tbsp water 2 bananas, peeled and mashed (to yield about 1 cup)

1 banana, peeled and cut in half lengthwise

4 tbsp olive oil

4 tbsp pure honey

2 tbsp cold-brew coffee concentrate or brewed espresso (see Notes)

2 tbsp plain Greek yogurt

1 tsp pure vanilla extract

1/2 cup rye flour (see notes)

1/2 cup sorghum flour (see notes)

1/4 cup oat flour

2 tbsp tapioca (or arrowroot) starch

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp fresh grated nutmeg

1/8 tsp ground cloves

Directions

Preheat the oven to 350° F with a rack in the middle position. Grease an 8- x 4-inch loaf tin; set aside.

In a large bowl, briefly stir together the ground flax and water; set aside 3 to 5 minutes until the mixture forms a gel. Add the mashed bananas, oil, honey, coffee concentrate or espresso, yogurt and vanilla extract, and stir to combine.

In another bowl, or on a large piece of waxed paper, sift together the flours, tapioca or arrowroot starch, baking powder, baking soda, salt and spices. Add the dry ingredients to the wet, and quickly fold it in; avoid over mixing. The batter will be thick and sticky. Scrape the batter into the prepared loaf tin, and spread the top evenly with a rubber scraper.

Lay the two banana halves over, cut-side up, in whichever pattern you like. Transfer to the preheated oven; bake until golden brown and a cake tester or skewer inserted into the center comes out clean, about 50 to 60 minutes. (If the bread is getting too brown toward the end, cover loosely with a piece of foil. Alternatively, to give it an extra browning, leave the tin in the turned off oven for 5 minutes after baking.)

Remove the tin from the oven, and allow the bread to cool in the tin for at least 30 minutes. When cool, run a sharp knife around the edges to help loosen. Invert the bread onto your hand or a plate, then turn it back over so the banana halves are facing up. Continue to cool another 10 to 20 minutes, then slice with a serrated knife and serve.

Store in a tightly sealed container or wrapped in plastic wrap or foil at room temperature for up to 2 days. For longer keeping, the bread can be refrigerated (same container/wrapping instructions as above) up to 5 days.

To freeze, tightly wrap a fully cooled loaf (whole or sliced), or leftover individual slices, in plastic wrap, then place into a freezer safe zipper-top storage bag for 2 to 4 months. Thaw the frozen bread in its packaging at room temperature or in the refrigerator before serving.

Notes

If you don't have rye and/or sorghum flours, substitute one with more of the other, or substitute both with equal amounts of light spelt flour, whole wheat pastry flour, Atta flour or even regular whole wheat flour.

For a 100% GF bread, substitute the rye flour with a similarly "heavy-weight" gluten-free flour 1:1, such as buckwheat, quinoa or millet. Though not tested, I am fairly confident the aforementioned direct substitutions would be fine. You may be able to get away with a 1:1 replacement of the rye with a nut or seed flour/meal, or a bean/legume flour, but these are more dense and may require additional tweaks to amount of liquid, fat, and/or leavener.

More Ideas

Replace the split banana on top with other fruit, like strawberries, blueberries or blackberries, or thin slices of pear, apple or blood orange.

Make it vegan with maple syrup in lieu of honey.

Swap 2 large eggs for the flax "egg," or opt for 2 chia "eggs" instead (let 2 tbsp chia seeds gel with 6 tbsp water).

Add a crunch to the top with crushed coffee beans, chia or poppy seeds, or coarsely chopped raw nuts.

Description:

Made with whole grain flours, Greek yogurt + olive oil, doubly buzzed with cold-brew coffee + honey, this banana bread is dense, yet soft, and just the right amount of sweet.

Ingredients

2 tbsp ground flaxseed

6 tbsp water 2 bananas, peeled and mashed (to yield about 1 cup)

1 banana, peeled and cut in half lengthwise

4 tbsp olive oil

4 tbsp pure honey

2 tbsp cold-brew coffee concentrate or brewed espresso (see Notes)

2 tbsp plain Greek yogurt

1 tsp pure vanilla extract

1/2 cup rye flour (see notes)

1/2 cup sorghum flour (see notes)

1/4 cup oat flour

2 tbsp tapioca (or arrowroot) starch

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp fresh grated nutmeg

1/8 tsp ground cloves

Directions

Preheat the oven to 350° F with a rack in the middle position. Grease an 8- x 4-inch loaf tin; set aside.

In a large bowl, briefly stir together the ground flax and water; set aside 3 to 5 minutes until the mixture forms a gel. Add the mashed bananas, oil, honey, coffee concentrate or espresso, yogurt and vanilla extract, and stir to combine.

In another bowl, or on a large piece of waxed paper, sift together the flours, tapioca or arrowroot starch, baking powder, baking soda, salt and spices. Add the dry ingredients to the wet, and quickly fold it in; avoid over mixing. The batter will be thick and sticky. Scrape the batter into the prepared loaf tin, and spread the top evenly with a rubber scraper.

Lay the two banana halves over, cut-side up, in whichever pattern you like. Transfer to the preheated oven; bake until golden brown and a cake tester or skewer inserted into the center comes out clean, about 50 to 60 minutes. (If the bread is getting too brown toward the end, cover loosely with a piece of foil. Alternatively, to give it an extra browning, leave the tin in the turned off oven for 5 minutes after baking.)

Remove the tin from the oven, and allow the bread to cool in the tin for at least 30 minutes. When cool, run a sharp knife around the edges to help loosen. Invert the bread onto your hand or a plate, then turn it back over so the banana halves are facing up. Continue to cool another 10 to 20 minutes, then slice with a serrated knife and serve.

Store in a tightly sealed container or wrapped in plastic wrap or foil at room temperature for up to 2 days. For longer keeping, the bread can be refrigerated (same container/wrapping instructions as above) up to 5 days.

To freeze, tightly wrap a fully cooled loaf (whole or sliced), or leftover individual slices, in plastic wrap, then place into a freezer safe zipper-top storage bag for 2 to 4 months. Thaw the frozen bread in its packaging at room temperature or in the refrigerator before serving.

Notes

If you don't have rye and/or sorghum flours, substitute one with more of the other, or substitute both with equal amounts of light spelt flour, whole wheat pastry flour, Atta flour or even regular whole wheat flour.

For a 100% GF bread, substitute the rye flour with a similarly "heavy-weight" gluten-free flour 1:1, such as buckwheat, quinoa or millet. Though not tested, I am fairly confident the aforementioned direct substitutions would be fine. You may be able to get away with a 1:1 replacement of the rye with a nut or seed flour/meal, or a bean/legume flour, but these are more dense and may require additional tweaks to amount of liquid, fat, and/or leavener.

More Ideas

Replace the split banana on top with other fruit, like strawberries, blueberries or blackberries, or thin slices of pear, apple or blood orange.

Make it vegan with maple syrup in lieu of honey.

Swap 2 large eggs for the flax "egg," or opt for 2 chia "eggs" instead (let 2 tbsp chia seeds gel with 6 tbsp water).

Add a crunch to the top with crushed coffee beans, chia or poppy seeds, or coarsely chopped raw nuts.