My sourdough spelt banana bread…

Introducing my sourdough banana spelt bread…I used white spelt flour in this loaf, feel free to substitute it for any flour/s of your choice. I’ve used all and any flour to make this recipe, it works whatever you choose to use. Try it with a mix of white and wholewheat/wholegrain spelt flours, a portion of rye flour, any ancient grain flours, they all work.

The starter adds flavour and texture but not lift in this recipe as it is an immediate recipe. It’s great freshly baked but also good later and the next day once the flavours have developed.

As is my choice, I used a small amount of honey in my loaf. If you would prefer something sweeter please feel free to double it or replace it with 100-150g of your choice of sugar. You could also add chopped nuts, chocolate chips, raisins, whatever you fancy.

Ingredients

200g white spelt flour (I use this one)

100g bubbly active starter

50g runny honey

50g softened butter

1tsp bicarbonate of soda

1/2tsp baking powder

1 egg

3 medium/2 large ripe bananas, roughly mashed

An extra banana if you want one for decoration, sliced

Method

Either grease or line a 2lb/900g, 23 x 13cm/9″ x 5″ loaf tin

Mix all of the ingredients together well, but not over mixed, spoon the mixture into the loaf tin.

Place into your cold oven, turn it up to 160C/320F fan/convection, 180C/360F non fan/convention and bake for 50-60 minutes or until a metal skewer comes out clean.

Eat!

38 thoughts on “My sourdough spelt banana bread…”

  1. I hope you like it πŸ™πŸ»πŸ™πŸ»πŸ™πŸ»πŸ™πŸ»πŸ™πŸ»πŸ™πŸ»

  2. WOW…. Just picked up 4 bananas to try!!!!

    Thanks!!!! β€πŸ˜‡β€

  3. Made this yesterday. Didn’t add the other banana for the top but it was gorgeous! Lovely taste and texture and really easy.

  4. So here I am at 12.35 pm here because I have 10 ripe bananas and remembering all those banana loaf photos you sent me – I looked on your website – but my guests arrive at 10am – I have no starter handy 🀣🀣🀣 so it’s not happening πŸ™‚ will prepare when I buy your cool new book I promise to follow the instructions religiously then πŸ™‚

  5. 🀣🀣🀣 you can very easily make banana bread without starter πŸ‘πŸ»

  6. Have this in the oven now I made it with some very ripe bananas that I had frozen and added a bit of chopped up dark chocolate. Can’t wait to taste it. πŸ˜€

  7. This turned out great! I love how versatile this bread is. You can make it as sweet as you want. The sliced banana on top was my favorite part. I topped with oats, nuts and seeds. The kids loved it and I like that it doesn’t taste like cake like some other banana bread recipies.

  8. This is the most delicious banana bread I’ve made. It’s super easy to make and tastes divine. The only down side is that it never lasts long enough!

    I love how the bananas on the top get all caramelized. Mmmmmm

  9. Looks great…..has anyone tried this but with an overnight proofing? Also has anyone used an egg replacer? My little boy is allergic, was thinking flaxseed

  10. Hi, I think people have done both successfully πŸ‘πŸ»

  11. Thanks for the recipe, turned out lush! Added some chopped v dark chocolate, mixed spice, cinnamon and used 30g maple syrup…turned out light and fluffy πŸ™‚

  12. That sounds fabulous! I’m so glad you liked it 😊😊😊😊

  13. SO good!! I used all purpose flour and whole wheat flour in place of the spelt and white spelt, and it worked great. Super amazing fluffy texture! Also love how it’s mostly naturally sweetened by the bananas, with just a lil honey.

  14. Fab! Thank you so much 🀩🀩🀩🀩

  15. I have a wheat allergy but do very well with spelt. This was my first sourdough discard attempt and it came out really well. The loaf is dense and delicious! I have had candida issues so the honey really worked well for me. Thank you.

  16. Is there much of a difference between sprouted spelt flour vs spelt flour? I have a big bag of sprouted spelt that I would like to use up, and bananas in my freezer. Thank you, Irene

  17. In this recipe it shouldn’t make any difference to the outcome πŸ‘πŸ»

  18. Very tasty and great texture. I too used starter discard (instead of active) and added some chopped pecans.

  19. Hi, there’s many banana bread recipes online that don’t use starter, or you can try mine replacing the starter with a large egg. I have not tested that though.

  20. I’d like to tru this as an overnight ferment. Do I omit the baking powder and soda? Thanls

  21. Very tasty. Thank you for the recipe. I accidentally used 100 g butter:) Taste good!

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