recipes

Ingredients

• 200g (2 cups) spelt, whole wheat, eitlkorn, all purpose flour, or a mix
• 3g (1/2 teaspoon) baking soda
• 3g (1/2 teaspoon) sea salt
• 125g (1 cup) chopped walnuts (and/or pecans)
• 126g(1/2 cup or 1 stick) butter, at room temperature
• 100g (1/2 cup lightly packed) brown sugar
• 2 eggs
• 85g (2 tablespoons) raw honey
• 3 super ripe medium mashed bananas (black and mushy)
• 28g (2 tablespoons) extra virgin olive oil
• 4g (1 teaspoon) vanilla
• zest of 1 lemon (optional’

Bake in a 9″ x 5″ loaf pan.

Method

Preheat your oven to 35o°F.

In a large mixing bowl combine flour, baking soda, and salt.

In a small bowl mix together a handful of chopped walnuts and a few pinches of sugar. Set aside to be used as the topping later.

In another bowl (or a stand mixer) cream butter and sugar until fluffy. Add the eggs, one at a time. While mixing, scrap down the sides of the bowl. Add in sourdough starter, honey. mashed bananas, and olive oil. Add in the vanilla. Then, add in the flour mixture slowly, pausing to scrape down the sides if necessary. By hand, fold in the remaining walnuts and lemon zest. Pour the batter into the 9″ x 5″ baking pan and smooth the top with a spatula. Sprinkle on the reserved chopped walnuts and sugar.

Bake for 55-65 minutes. It’s better to undercook this than overcook: you want it moist. Let cool in pan for 10 minutes and then gently remove onto a wire rack to fully cool.