Sprouted Wheat Banana Bread

So my sprouted flour order arrived yesterday from To Your Health Sprouted Flour Co. I ordered small, just a 2lb. bag of wheat and a 2 lb. bag of spelt. You might wonder why use sprouted flour  - sprouted grains offer a wide variety benefits over traditional flour - primarily they are easier to digest and more nutritious...which sounded GREAT to me!!! When I saw our overly ripe bananas, I knew the perfect recipe to test out my new purchase would be this healthy banana bread from Clean Eating Club.  I modified a few things to make it a little healthier and cleaner, like substituting organic applesauce (or make homemade, even better!) for the canola oil and using as many 100% organic ingredients as I could.  Here is the recipe from Clean eating club with my changes in pink. 

Ingredients:

• Nonstick cooking spray
• 1 1/2 c. whole wheat pastry flour  100% Organic Sprouted Wheat Flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 2 slightly beaten egg whites
• 1 c. mashed ripe bananas (3 medium or 2 large)
• 1/2 c. agave nectar
• 1/4 c. canola oil Organic homemade applesauce
• A pinch of sea salt (1/16 tsp.) Celtic Sea Salt

Directions:

1. Coat an 8×4x2-inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine whole wheat pastry flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
2. In a large bowl combine egg whites, banana, agave nectar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.
3. Bake at 350 degrees Fahrenheit for 45 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread. The toothpick should come out clean.
4. Cool in pan on a wire rack for approximately 10 minutes. Remove bread from pan and cool completely on the wire rack.