Malted banana and rye bread from The Art of the Pantry: Save Time and Money with 150 Delicious Meals Using Everyday Ingredients (page 150) by Claire Thomson

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Notes about this recipe

  • sosayi on February 06, 2019

    We really enjoyed this loaf. It's not too sweet, which I loved, and the nutty taste of the rye flour and the malt really worked well with the banana. I will note, I was about 1/2 a banana short and it worked fine. I also split the single loaf into two smaller loaves (one that was cooked with chocolate chips for the little dude) and they cooked in about the same amount of time as the whole, large loaf was supposed to, so the larger one might take a bit longer to finish. Just a heads up.

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