Sourdough Starter Banana Bread

This is a great way to use your leftover or extra sourdough starter! You can use it straight from the fridge. It's one of our favorite ways to use over-ripe bananas as well. Banana makes this bread moist and flavorful and banana bread is always a hit with everybody!

Ingredients

1/2 cup Coconut Oil room temp
3/4 cup Coconut Sugar or honey
1 cup Mashed Bananas (about 2 ripe bananas)
1 teaspoon Vanilla
1 cup Unfed Sourdough Starter
2 cups Sprouted Spelt Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Celtic Sea Salt
1 cup Walnuts chopped (Optional)

Instructions

Preheat your oven to 350 and grease a 9" x 5" bread loaf pan.
In a large mixing bowl, whisk your coconut oil until smooth. Add your coconut sugar and cream together (about 1 minute)
Beat in mashed bananas, sourdough starter and vanilla, and mix until well combined.
In separate bowl mix your sprouted flour, baking powder, baking soda, salt.
Add your dry ingredients to your wet ingredients along with walnuts (if using) just until no dry bits remain.
Pour your batter into the prepared loaf pan, and bake for one hour or until a cake tester inserted comes out clean. Scrape batter into prepared loaf pan, smooth top, sprinkle with cinnamon-sugar, and bake for one hour or until a toothpick inserted comes out clean.
Allow to cool in pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

NOTE* This "bread" is made using leftover sourdough starter and has no rise time. For this reason we use sprouted flour in this recipe. Traditional sourdough bread making recipes should not be made using sprouted flour.