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!
