Sourdough Banana Spice Bread

Updated 04/28/11 – This recipe has been enhanced slightly for even better nutrition. A simple “soaking” step was added to prepare the resulting bread for better digestion. Chia seeds add a little crunch and a healthy boost of omega 3s.

This bread is so moist, with the sweet taste of bananas and a hint of cinnamon and nutmeg. Serve each slice with some butter on top and you have a great snack or dessert even.

• 1 1/2 cups sourdough starter, previously fed
• 1 cup whole spelt flour
• 1/3 cup butter or coconut oil, melted and cooled
• 1 large egg, beaten
• 1/2 cups rapadura / sucanat sugar
• 1/4 teaspoon NuNaturals NuStevia™ White Stevia™ Powder, optional (if not using, increase sugar to 1 cup)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon unrefined sea salt
• 1 teaspoon baking soda
• 1 cup very ripe banana, mashed (2 large or 3 small)
• 1/2 cup walnuts, chopped
• *Extra Add-In* – 2 Tablespoons dry chia seeds, for a boost of omega 3s and little crunch (optional)

5 to 8 hours before you want to bake the bread: In a large mixing bowl, combine the sourdough starter and spelt flour to form a slightly sticky, but smooth soft ball of dough. Cover bowl loosely with plastic wrap or a kitchen towel. Leave at room temperature for about 8 hours, a little less if the room is really warm.

8 hours later, baking the bread: In a medium bowl whisk together the melted butter (or coconut oil), egg, sugar, stevia (if using), cinnamon, nutmeg, and salt.

Add this butter-sugar mixture to the large mixing bowl of “soaking” sourdough. Fold in until thoroughly mixed.

Fold in the mashed banana – followed by the baking soda, walnuts, and chia seeds (if using). Fold in until combined.

Preheat oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil.

Pour the batter into the prepared pan. Set the filled loaf pan aside for 20 minutes.

Place pan in preheated oven and bake for 60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If the loaf top is getting too brown in the middle of baking, you may cover it loosely with aluminum foil. Allow the bread to cool for 15 minutes in pan. Remove and allow the bread to cool completely….or almost completely. (If not mostly cooled before slicing, the bread will fall apart……it is very moist.)

Makes 1 9×5-inch loaf.

Related posts:

1. Whole Grain Banana Bread
2. Sourdough Russian Black Bread
3. Pumpkin-Spice Muffins
4. Banana-Chocolate Chip-Nut Muffins
5. Orange-Glazed Cranberry Pecan Bread