Ingredients
- 225 g 100% hydrated levain
- 3 ripe bananas
- 1/4 cup coconut oil
- 1/2 cup dried dates
- 1/2 tbsp baking powder
- 1/3 tbsp baking soda
- 1/4 cup brown sugar*
- 1 cup oat flour
- 1 1/2 cup whole wheat flour
- 1/4 cup dates water
- 1/2 tsp vanilla essence
- 1/2 tsp cinnamon
- 1/4 cup pumpkin seeds*
- 1/4 cup chopped walnuts*
Instructions
- For the levain, I used leftover starter I make fresh for my weekly sourdough loaf. In the morning, I combine 25g mother starter with 100g flour (I used 75g whole wheat and 25g white bread flour) and 100g water.
- When the levain has more than doubled in size, is very bubbly and has passed the float test (drop a small piece of the levain into a glass of water to check if it floats), then it is ready.
- In a bowl, soak the dates with about 1/2 cup of steaming hot water. Let the dates sit covered for a few minutes till soft. Set aside 1/4 cup of the hot date liquid and then drain the dates. Mash the dates with a fork till you get a paste
- Mash in your bananas (I used a fork) and then mix in the dates and all your wet ingredients (coconut oil, vanilla essence, date liquid and starter)
- Once the wet ingredients are well combined, add in the rest of the ingredients and mix it all very very well. The starter is quite tacky so it needs a good mix to really get into the batter.
- Once everything is mixed, grease a loaf pan with a little bit of coconut oil and then pour in the mixture.
- Set the banana bread aside for 20 mins, which will allow it to rise a little bit
- In the meanwhile, preheat your oven to 375°F
- When the oven is nice and hot and the 20 mins has elapsed, place your banana bread in the oven for 40-45 mins till a toothpick comes out dry. I would check the
- When the loaf is fully baked, slide it out of the pan and let it dry on a cooling rack till completely cool
- Slice and enjoy
- I like to store it in room temperature for a few days but it can be stored for weeks when frozen.
Notes
The sugar, pumpkin seeds and chopped walnuts are optional. I have made a loaf without any of these and it turns out perfectly. The sugar is adjustable depending on how ripe your banana is. My bananas were very ripe so the loaf did not need it