Description
This sourdough einkorn banana bread is made with a blend of einkorn all-purpose and whole grain flours and fermented with sourdough.
Ingredients
- 2 medium bananas (about 1 cup), mashed
- 1 cup einkorn sourdough starter (discard or recently fed, from the refrigerator)
- 1 1/2 cups 80% extraction (all-purpose) einkorn flour (such as Jovial Foods)
- 1 cup whole grain einkorn flour (home-milled or store-bought)
- 1 teaspoon salt
- 1 cup raw sugar
- 1 large egg
- 1 1/4 teaspoons vanilla extract
- 1/2 cup butter, softened
- 1/2 cup pecans or walnuts
- 1/2 teaspoon baking soda (to neutralize acidity from the sourdough starter)
Instructions
In the bowl of a stand mixer, cream the butter, sugar, egg, and vanilla.
Microwave the bananas for 1 minute, then mash them.
Mix the sourdough starter and mashed bananas into the creamed mixture.
In a separate bowl, whisk together the flours and salt. Add the flour mixture to the banana mixture and mix just until combined. Be careful not to overmix.
The batter should be thick but spoonable, similar to classic banana bread batter; Einkorn absorbs moisture differently, so slight variations based on banana size or starter hydration are normal.
Cover the bowl and let the batter ferment for at least 7 hours.
After fermentation, gently mix in the baking soda.
Preheat the oven to 350°F.
Grease or line a 9×5-inch loaf pan with parchment paper. Pour the batter into the prepared pan.
Bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Turn the loaf out onto a wire rack and let it cool completely before slicing. For the best flavor, wait until the next day if possible.
- Category: Banana Bread