Recipe: Rye Banana Bread 27.02.22

Whole-grains, Unsifted, Vegan

Dear Reader,

Thank you for your support in writing this newsletter. In today’s issue, I’m sharing a whole-grain banana bread recipe.

I’m moving houses this week which is why I have been MIA this month but a lot more recipes are planned in the future once I’ve settled down a bit in the new place.

Till then, I hope you enjoy making my whole grain banana bread & find some comfort in it during these uncertain & overwhelming times in the world. A timely & friendly reminder to take care of yourself & nourish yourself. Take a break & get some rest. You deserve it.

About this version of the banana bread:

• Unsifted, 100% whole grain goodness - Yes! with the bran. While this recipe is about 50% rye flour-based, both unsifted rye & wheat flour add a beautiful nuttiness to the bread.

• Vegan (without any additives) - Making eggless & vegan baked goods can be a bit tricky. But, it is a personal & conscious choice to stick to simple & familiar ingredients. This means it takes longer to finalize the recipes but the outcome is worth it.

• NOT sourdough but still so good - I prefer adding sourdough starter in desserts for texture & flavour-enhancement purposes. But I wanted the natural flavours of the grains to shine here and do all the singing. You’ll find some tips in the recipe notes if you do wish to add a bit of complexity to the flavours.

I feel most of you might have found a go-to banana bread recipe during the pandemic. But if like me, you are transitioning to whole-grain baking, then this recipe is a great starting point. Happy Baking !