A condensed version of Perfect Loaf’s baker’s banana bread.

Ingredients

  • 240 g (2 cups) spelt, whole wheat, einkorn, all-purpose flour, or a mix
  • 3 g (½ tsp) baking soda
  • 3 g (½ tsp) sea salt
  • 125 g (1 cup) chopped walnuts (and/or pecans)
  • 126 g (½ cup or 1 stick) butter, at room temperature
  • 100 g (½ cup lightly packed) brown sugar
  • 2 eggs
  • 125 g (¾ cup, stirred down) sourdough starter
  • 42 g (2 tbsp) raw honey
  • 3 super ripe medium mashed bananas (black and mushy)
  • 28 g (2 tbsp) extra virgin olive oil
  • 4 g (1 tsp) vanilla
  • zest of 1 lemon (optional)

Bake in a 9″ x 5″ loaf pan.

Procedure

  1. Remove butter from fridge 30-40 min before starting so it can come to room temperature.
  2. Preheat oven to 350ºF.
  3. Mix flour, baking soda, and salt in a large mixing bowl.
  4. Mix a few handfuls chopped walnuts and pinches of sugar.
  5. Cream butter and sugar until fluffy.
  6. Add eggs to cream one at a time, scrape the sides of the bowl while mixing.
  7. Add in sourdough starter, honey, mashed bananas, and olive oil.
  8. Add in the vanilla.
  9. Add in the flour mixture slowly, scrape sides if necessary.
  10. Fold in walnuts and lemon zest.
  11. Pour batter into pan, smooth the top with a spatula. Sprinkle walnuts and sugar.
  12. Bake for 55-65 min.
  13. Cool in the pan for 10 minutes, then move to a wire rack.