Recipe by Kerenza De Freitas. The most delicious way to use up ripe bananas and sourdough discard, this Einkorn Sourdough Banana Bread is made with our All-Purpose Einkorn Flour. If you're new to sourdough baking, this recipe is a great place to start.

Makes: 1 loaf

Instructions

1. In a large bowl, mix together the flour, maple syrup, eggs, and starter. Cover and ferment in a warm spot for 8-12 hours.
2. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
3. In a medium bowl, mash the bananas, then add the melted butter, sour cream, and vanilla. Mix well until combined.
4. Add the banana mixture to the fermented batter and stir to combine. The batter may seem tough to mix at first, but keep mixing, and it will come together.
5. Sift in the baking soda and salt, then mix until combined.
6. Pour the batter into the greased pan, then bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Notes

• Store the banana bread in a sealed Ziploc bag at room temperature for up to 4 days or in the fridge for up to 10 days.
• We used a stiff starter in this recipe. A higher hydration starter can also be used without any adjustments.