Wednesday, April 27, 2022

100% Rye Banana Bread


© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


Spiced with cinnamon, nutmeg, and aromatic cardamom and sweetened with coconut sugar and honey, this deep-dark quick rye bread with a super moist and tender texture and lots of banana flavour is a hearty and healthy take on a regular banana bread recipe. It's filled with 100% nutritious, earthy rye flour and is free from refined sugar. With a combination of over-ripe banans, aromatic warming spices, good quality honey and earthy rye flour, this bread guarantees great taste experiences. Be sure to use really ripe bananas - the more dark brown spots on the skin, the better.
Rye is a close relative of both wheat and barley. It has a deep, rich taste and is packed with vitamins, minerals and soluble fiber. Rye has been linked to a reduced risk of cardiovascular disease, colon cancer, breast cancer and diabetes.

100% Rye Banana Bread

adapted from Kingarthurbaking
  • 120 g Unsalted butter, at room temperature
  • 100 g Coconut sugar
  • 1 tsp Dr. Oetker vanilla bean paste
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 10 Cardamom
  • 1 1/2 teaspoons Baking powder
  • 1/2 tsp Baking soda
  • A pinch of sea salt
  • 3 Large, very ripe banana, mashed plus one extra for the topping
  • 85 g / 4 tbsp Honey
  • 2 Large eggs, at room-temperature
  • 160 g Organic whole-grain rye flour
  • 160 g Light rye flour (I am using Roggenmehl #997)
  1. Preheat the oven to 160C/325F. Lightly grease or line a 9-10" x 5" / 24-26 cm x 12cm loaf pan with parchment paper.
  2. In a large bowl, beat the butter, coconut sugar, vanilla paste, spices, baking powder, baking soda, and salt until smooth.
  3. Add the mashed banana, honey, and eggs. Mix until combined. Add the flours, stirring just until combined and smooth.
  4. Spoon the batter into the prepared pan, smoothing the top. Cut a whole banana in half lengthwise and lay the two halves, cut side up, atop the loaf.
  5. Bake the bread for 60 to 70 minutes, or until a long toothpick or skewer inserted into the center comes out clean, or with a few wet crumbs clinging to it.
  6. Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Turn the bread out of the pan, and cool completely on a rack.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com


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44 comments:

  1. Brian's Home Blog27/4/22 00:41

    That's an unusual combination but I'll bet it's good.

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  2. Anonymous27/4/22 00:58

    Hi Angie oh this recipe looks and sounds delicious, If I could eat rye I would try this for sure.

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  3. Tom27/4/22 02:21

    ...I like banana bread and rye bread, sounds like an interesting combination.

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  4. My name is Erika.27/4/22 02:31

    I was wondering if there was banana in the bread. It looks yummy, and the banana on the top makes it looks quite attractive too.

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  5. Christine27/4/22 02:40

    Looks delicious!

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  6. J.P. Alexander27/4/22 04:31

    Se ve muy rico, gracias por la receta la haré pronto. Te mando un beso.

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  7. Mutiara Hapsari27/4/22 04:36

    Such an interesting combination ☺️

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  8. Margaret D27/4/22 06:28

    That recipe is a twist for banana bread and it does look tasty.

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  9. Lola Martínez27/4/22 07:43

    Que aroma debe desprender más bueno, la harina de centeno me gusta mucho y con todas esas especias e ingredientes, ese pan es para no dejar ni las migas.
    Un beso.

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  10. babYpose27/4/22 09:37

    Looks so delicious, ripe banana makes the bread sweet thanks for the tips. love the sliced bananas topping..

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  11. Whats Cookin Italian Style Cuisine27/4/22 12:18

    I think the little sweetness in rye will be a nice addition to this delicious bread

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  12. DEZMOND27/4/22 13:13

    As you already know I'd eat anything with bananas! I go bananas about bananas!

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  13. Kitchen Riffs27/4/22 15:52

    100% rye? Nice! Really great looking loaf. Thanks!

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  14. Bill27/4/22 17:13

    Looks good and it sounds like a good combination.

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  15. Pam27/4/22 18:14

    What an interesting and tasty combination!

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  16. foodtravelandwine27/4/22 18:40

    I will make it....not soon, but I will do it!....I bought a grain mill for making flour at home, and I'm waiting for my rye berries to arrive....I love it!!....Abrazotes, Marcela

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  17. Federica Simoni27/4/22 19:04

    Sembra delizioso!!

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  18. David27/4/22 19:52

    Angie, I'd never heard of rye banana bread. Why not though?! I love rye bread as well as bananas! Take Care, Big Daddy Dave

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  19. Evelyne CulturEatz27/4/22 20:58

    Oh how I love banana bread but I have never tried it with rye. Got to try it

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  20. lisa is cooking27/4/22 21:10

    This looks delicious! I love the banana slices on top.

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  21. Ben | Havocinthekitchen28/4/22 01:33

    I think it's such a great idea to combine a classic banana bread with earthy rye flour! It looks stunning and delish!

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  22. Rose world28/4/22 03:41

    I like banana bread, cake but none of my family enjoy it. So I rarely buy from bakery. Yours looked great.

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  23. Yvonne @ Fiction Books Reviews28/4/22 07:19

    I have to be honest and admit that I have never tried rye bread. However, with that delicious blend of lovely moist, aromatic and tasty looking ingredients, perhaps this would be an appropriate place to start my journey of discovery! :)

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  24. speedy7028/4/22 10:06

    Ottima l'idea della segale, grazie!!!!

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  25. 2pots2cook28/4/22 11:08

    Now, this is funny! I made similar bread to publish in autumn but, of course, it is a different twist! This combination of flavours is so tasty!

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  26. Anca28/4/22 11:35

    It looks wonderful, well risen and it must be delicious too.

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  27. Nancy Chan28/4/22 15:29

    As always, your bread looks beautiful.

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  28. Mijú28/4/22 15:50

    Que bonito que te ha quedado :-)))

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  29. DeniseinVA28/4/22 16:27

    This is a different banana bread than I have ever tried. Looks so good! Thanks Angie :)

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  30. Paolina28/4/22 17:41

    Complimenti! Sarà buonissimo, lo proverò!

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  31. Cooking Julia28/4/22 23:40

    What a great banana bread! I love the rye flavor.

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  32. Anonymous29/4/22 06:40

    Two of my favourite flavours packed into a wonderful bread! Toasted banana bread is incredible.
    Eva http://kitcheninspirations.wordpress.com/

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  33. Sherry's Pickings29/4/22 08:43

    i'm not a banana fan but i don't mind a bit of banana bread! Yours looks great.

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  34. Chris David29/4/22 12:18

    Great recipe and really a nice one. Will surely try this

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  35. Królowa Karo30/4/22 08:41

    I love banana bread and the one with whole bananas is very interesting.

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  36. eileeninmd30/4/22 12:36

    Hello Angie,
    Your banana bread looks delicious. Thanks so much for sharing the recipe.
    Have a happy weekend!

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  37. David M. Gascoigne,30/4/22 14:40

    My wife already makes banana bread, quite often actually. I'll pass this on to her and she what she thinks.

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  38. Irma30/4/22 16:13

    This bread looks delicious.
    What a great combination this is, it looks delicious.
    Greetings Irma

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  39. Jeff the Chef30/4/22 19:43

    I once tried to lay a banana atop some banana bread, but I could not get mine to come out as pretty as yours. I love that this is a rye and banana combination!

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  40. Anonymous1/5/22 04:20

    Really sounds delicious and I've never seen a banana in the bread like this one. Interesting and it must taste amazing.

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  41. mjskit2/5/22 03:53

    Last year I started use rye flours to make bread and love it! Your using it in a banana bread sounds quite intriguing. Certainly looks good, but then all of your breads do.

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  42. Noob Cook3/5/22 13:12

    Love the spices. The kitchen must have smelled heavenly as the bread was baking.

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  43. Choclette3/5/22 18:34

    Such a fun bake with the bananas showing off on top. I bet it tastes fantastic with the rye and honey.

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  44. tigerfish4/5/22 01:03

    I'm still waiting for a chance to have a few over-ripe bananas at home (been thinking of making banana bread/muffins for the longest time). That bunch of bananas I buy usually run out within a week.

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