Malted banana and rye bread

Malted banana and rye bread

By
From
The Art Of The Larder
Makes
500 g loaf
Photographer
Mike Lusmore

Malt extract is a terrific ingredient to use in baking, bread-making and any recipes that call for sugar or honey. An unrefined syrup made from sprouted barley, it is dark brown, thick and very sticky, with a distinctive malty flavour. It is about half as sweet as refined white sugar. It has a good shelf life and you will find yourself using it more and more. For this recipe you can omit the sugar entirely, upping the malt extract or keeping it as is. With the nutty flavour of the rye, the malt works brilliantly here as a trio with the ripe bananas.

Ingredients

Quantity Ingredient
75g unsalted butter, melted, plus a little butter or oil for greasing the tin
4 medium-sized very ripe and brown freckled bananas, mashed on a plate with a fork
1 medium egg, beaten
75g caster sugar
1 tablespoon malt extract
1 teaspoon bicarbonate of soda
A pinch salt
180g rye flour

Method

  1. Preheat the oven to 175°C.
  2. Grease a 10 x 20cm loaf tin with butter or oil.
  3. In a big bowl and using a wooden spoon, mix the melted butter, mashed banana, beaten egg, sugar and malt extract together.
  4. Sprinkle the bicarbonate of soda and salt over the mixture and mix thoroughly.
  5. Add the rye flour last and mix to combine.
  6. Pour the mixture into the prepared loaf tin.
  7. Bake for 45–50 minutes, or until a skewer inserted into the middle comes out clean.
  8. Cool on a wire rack for 10 minutes before removing from the tin.
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