Banana bread is a comfort food classic. My recipe is a great way to use up both those overripe bananas and sourdough discard. It’s soft, sweet, and packed with flavour. You can also add bubbly, active starter as opposed to leftover starter discard. This increases the rise slightly.
Ingredients
- 345 g overripe banana
- 1 ½ tbsp lemon juice
- 105 g almond milk
- 75 g coconut sugar
- 1 ½ tsp vanilla powder
- 85 g coconut oil
- 150 g sourdough discard or active starter
- 130 g millet flour
- 150 g almond flour
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 12 g baking powder
- 4 g baking soda
- ½ tsp salt
- 60 g dark chocolate, chopped
- 60 g walnuts, raw or toasted, chopped
Banana Bread:
Method
- Preheat the oven to 190 °C. Line a 23x13 cm loaf baking tin with baking paper.
- In a bowl, mash the bananas with the lemon juice. Add the almond milk, sugar and vanilla. Whisk everything together until well combined. Add the melted coconut oil/butter and whisk to combine. Stir in the sourdough discard/starter.
- In a separate bowl, whisk together the millet flour, almond flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Add the dry ingredients to the wet in 4 separate parts, stirring in between until you get a smooth batter. Fold in the chopped walnuts and chocolate until they're evenly distributed in the batter.
- Transfer the batter into the prepared loaf tin and smooth out the top.
- Bake for about 65-70 min, until golden brown and a toothpick comes out clean. If the bread starts browning too quickly, cover it with aluminium foil and continue baking until done.
- Allow the banana bread to cool in the loaf tin for about 10 min, then transfer it out of the tin and onto a wire rack to cool. The banana bread is best served warm or cooled completely to room temperature. Bon appétit!
