Thursday, 26 November 2015

Recipe: Brewer's Banana Bread - with Spent Grain

I'm a bit of a hoarder.

Our shed and both attics are chock-full of all kinds of books, electronics and other items from our past because I hate the idea of throwing out anything just in case I might need it. This affliction has also had an affect on the food, drink and leftovers in the house too, as we try as much as possible to use, re-use, freeze or pickle anything that's hanging around in the darker recesses of the various food compartments.

This reached a new disturbing level a few months back when I started drying vacuum and packing some of the spent grains left over from my homebrew mash.

But what to do with them? My previous attempt at flapjacks turned out pretty good so I decided to press on to something more akin to proper baking, which I'm normally not too good at to be honest, but after a bit of trial and error (Mostly error to be honest!) I ended up with this recipe.

I'm pretty happy with it in general but feel free to tweak it to suit your taste. I used a porter grain that had a chocolatey character but you could add chocolate chips instead of the sultanas ... or perhaps some nuts either.




150g Softened Butter
75g Soft Dark Brown Sugar
75g White Sugar
175g Self-Raising Flour
100g Spent Grain
2 Eggs
2 Ripe Bananas
40g Sultanas

  • Preheat the oven to 175C
  • Butter the base and sides of a 22cm x 11cm x 6cm loaf tin
  • Beat the butter and sugars in a large bowl until well mixed
  • Blend in the flour, spent grain and eggs
  • Mash the bananas, add to the bowl and mix well
  • Finally fold in the sultanas
  • Bake for an hour or so but I'd advise checking after 50 mins by inserting  a skewer to see if it's baked - if it comes out clean the bread is done!
  • Leave to rest and cool before slicing. It can be served as is or sliced, toasted and buttered if you're up to it! (By the way, the texture is quite light and loose so take care when cutting it.)

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