Ingredients
Units
Scale
- 2 mashed bananas
- 3/4 cup sourdough starter
- 1 stick butter (Earth Balance), softened
- 1 cup sugar (or I’ve used 1/2 cup cane sugar and 1/2 cup maple syrup)
- 1 tsp vanilla
- 2 cups spelt flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- Some sugar for the top
Instructions
- Preheat the oven to 350 degrees. Prep a bread pan with either parchment paper or cooking spray (or if you’re paranoid, go for both. Sometimes I do just to be sure!)
- Mash the bananas in a large bowl. Add the sourdough starter and softened butter to the bowl and combine using either a stand mixer, a hand mixer, or a fork. I’ve used a fork lately with my current limited resources, and it’s come out just fine! Add in the sugar and vanilla and mix again until just combined.
- In a separate large bowl, pour in the spelt flour (or your flour of choice), salt, baking powder, and baking soda, and mix with a fork until well-combined.
- Add the dry mix to your wet mix in batches – I would say in thirds, stirring until incorporated.
- Pour your mixture into the prepared bread pan and scrape out as much as you can with a rubber spatula.
- Smooth on top and sprinkle with sugar, if desired.
- Put in the oven and bake for 60-65 minutes, or until a toothpick comes out clean in the middle.
- Let cool for a while before serving. I usually wait at least 20-30 minutes.
Notes
Perfect with peanut butter or Earth Balance, or great on its own
- Prep Time: 15–20 minutes
- Cook Time: 60–65 minutes