DLB Whole Wheat Banana Bread with Wheat Berries, Pecans & Maple Sugar

RECIPE

Servings 8| Prep Time 25| Total Time 1 hour 30 minutes

INGREDIENTS

¼ cup raw wheat berries (I used @palouse_brand hard red spring wheat berries]

300 g bananas (approximately 3 large ripe bananas)

1 cup pure maple sugar

1 T dry whole milk powder

1 T canola oil

79 g unsalted butter, melted (approximately 1/3 cup)

1/8 tsp pink himalayan salt (fine)

1 tsp pure vanilla extract

1 large egg

145 g whole wheat flour (I used @palouse_brand 100% hard red winter [stone ground] Whole Wheat Flour

1 tsp + 1/8 tsp. baking soda

130 g chopped pecans – chopped, small or large (OPTIONAL) [I like to toast them in a non-stick pan for a few minutes until lightly browned]

DIRECTIONS

1.    Preheat oven to 350 degrees F.

2.    Measure out the wheat berries into a microwave-safe bowl; add 1 cup of water and cover with plastic wrap.  Microwave for 20-25 minutes until the wheat berries are fully tender.  Drain and set aside.

3.    Prepare a loaf pan by lining it with parchment paper.

4.    In a large bowl, mash the bananas with a fork, until smooth.

5.    Measure the flour, salt, and baking soda and thoroughly combine.

6.    To the bowl, add the melted butter and the maple sugar and mix completely.

7.    Add the vanilla, oil, and milk powder, and flour mixture and mix well.

8.    Lastly, add the cooked wheat berries and chopped nuts.

9.    Pour batter into prepared pan.

10.       Bake for 53-55 minutes and check inside temperature at several spots. The temperature should be between 200-205 degrees.

11.       Let cool in pan for 5 minutes, then remove with paper and let cool on rack.

12.       Allow to cool before slicing.