Spent Grain Banana Pecan Bread


Did you ever wrap up a long, cold, tiring brew day and think, “You know what I really feel like doing right now? Baking.” Yeah, us either. Luckily we have found that spent grain keeps really well in a refrigerated Tupperware for a couple days so you can get your post-beer bake on at your leisure.

banana bread

  • 3/4 cup wet Spent Grain
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter
  • 1/2 cup sugar
  • 3 tbsp dark brown sugar
  • 3 very-ripe bananas
  • 2 eggs
  • 1/4 cup crushed pecans
  • 1 tsp. sugar free vanilla pumpkin spice

1. Preheat oven to 350 degrees.

2. Combine flour, salt, white sugar and baking powder in a mixing bowl.

3. Melt butter in the microwave for 30 seconds. Let cool slightly and add to dry ingredients

4. Stir in the eggs

5. Add the wet spent grain into the mix and combine

6. On a plate, mash the bananas. Then stir them into your batter along with the pecans and brown sugar

7. Pour the mixture into a greased bread pan or deep baking dish

8. Bake for about 1 hour or until the top browns and a toothpick inserted in the center comes out clean


Written by A+K

March 18th, 2014 at 12:49 pm

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