Servings: 1 loaf
Ingredients
- 2 cups whole wheat or all-purpose flour (240 g)
- 1/2 teaspoon baking soda (3 g)
- 1/2 teaspoon sea salt (3 g)
- 1 cup chopped walnuts and pecans (125 g) divided
- 1 stick butter, softened (126 g or 1/2 cup)
- 1/2 cup lightly packed brown sugar (100 g)
- 2 eggs
- 3/4 cup sourdough starter, fed (125 g)
- 2 Tbsp honey (42 g)
- 3 super ripe bananas mashed
- 2 Tbsp olive oil (28 g)
- 2 tsp vanilla (8 g)
- zest of 1 lemon or orange optional
Instructions
- Preheat oven to 350 degrees
- Grease a 9” x 5” baking pan and set aside
- In a large mixing bowl combine flour, baking soda, and salt
- Set aside about 1/4 cup of the chopped nuts and a few pinches of sugar in a small bowl, to be used for topping later
- In another large bowl, stir the butter and brown sugar until fluffy
- Add the eggs, one at a time, and stir to incorporate. Then add the sourdough starter, honey, mashed bananas, vanilla and olive oil
- Add the flour mixture slowly, pausing to scrape down the sides if necessary
- Fold in the remaining walnuts and lemon/orange zest, if using
- Pour the batter into the baking pan and sprinkle on the reserved chopped nuts and sugar
- Bake for 55 minutes and check if it appears done with a toothpick. It might need a few more minutes but be careful not to overcook – you want it to stay moist
- Let cool in the pan for about 10 minutes and then gently move to a wire rack to thoroughly cool
- Slice and enjoy!
Notes
Make sure your bananans are SUPER ripe – with a bunch of black, mushy spots on the outside. You can stick ripe bananas in the freezer and pull them out when you are ready to use them.
Store this bread in a zipper bag on the counter for a few days, or longer in the fridge. If storing in the fridge, give it a quick, light toast in your toaster oven before serving.
Inspired by:
