Description
This sourdough einkorn banana bread is made with a blend of einkorn all-purpose and whole grain flours and fermented with sourdough.
Ingredients
Units
Scale
- 2 bananas, mashed
- 1 cup Einkorn sourdough starter (discard or recently fed starter, from fridge)
- 1 – 1 1/2 cups 80% extraction (all-purpose) Einkorn flour (I used Jovial Foods)
- 1 cup whole grain Einkorn flour (I used home milled)
- 1 tsp. salt
- 1 cup raw sugar
- 1 egg
- 1 1/4 tsp. vanilla
- 1/2 cup butter, softened
- 1/2 cup pecans (or walnuts)
- 1/2 tsp. baking soda (to neutralize the sourdough flavor)
Instructions
- In the bowl of a stand mixer, cream the butter, sugar, egg, and vanilla.
- Nuke the bananas in the microwave for 1 minute, then mash them.
- Mix the sourdough starter and mashed bananas into the creamed mixture.
- In a separate bowl, add the flour, and salt. Add the flour mixture to banana mixture and mix just until combined. Be careful not to over-mix.
- Let the batter ferment for at least 7 hours. Then mix in 1/2 teaspoon baking soda.
- Preheat the oven to 350°F.
- Grease or line a 9×5-inch loaf pan with parchment paper. Pour the batter into the prepared pan.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes before removing.
- Remove the loaf from the pan to a wire rack and let it cool completely before slicing. Try to wait until the next day if you can to let it develop it’s full flavor.
- Category: Banana Bread