Banana Bread is a fantastic healthy treat that I make on a regular basis. It's the perfect snack with an afternoon coffee as well a good breakfast option when I have only little time in the morning.
Usually, I would make Banana Bread to use discard starter that I collect in a jar in the fridge. I have adapted the recipe for sourdough spelt banana bread from foodbod to create this banana bread recipe. The addition of apple makes it moist and even more delicious.
I have made various additions to this recipe over the last few months, for example added a tablespoon of Tahini or 1/2 cup of roughly chopped walnuts so feel free to experiment.
This recipe can be made with or without sourdough starter. Just replace 50g of flour and 50g of water with 100g of discard or active sourdough starter at 100% hydration.
Usually, I would make Banana Bread to use discard starter that I collect in a jar in the fridge. I have adapted the recipe for sourdough spelt banana bread from foodbod to create this banana bread recipe. The addition of apple makes it moist and even more delicious.
I have made various additions to this recipe over the last few months, for example added a tablespoon of Tahini or 1/2 cup of roughly chopped walnuts so feel free to experiment.
This recipe can be made with or without sourdough starter. Just replace 50g of flour and 50g of water with 100g of discard or active sourdough starter at 100% hydration.
Banana Bread with Apple
makes 1 small loaf
1 egg
90 ml milk (or 45 ml water, 45 ml milk)
40 g coconut oil
70 g runny honey
2 medium ripe bananas
1 small apple
20 g whole rye flour
200 g all purpose flour
35 g almond meal
1 tsp baking soda
1/2 tsp baking powder
1 pinch of salt
1 egg
90 ml milk (or 45 ml water, 45 ml milk)
40 g coconut oil
70 g runny honey
2 medium ripe bananas
1 small apple
20 g whole rye flour
200 g all purpose flour
35 g almond meal
1 tsp baking soda
1/2 tsp baking powder
1 pinch of salt
Preheat the oven to 180ºC top and bottom heat (160ºC fan).
Coarsely grate the apple, mash the bananas with a fork.
Coarsely grate the apple, mash the bananas with a fork.
Mix all wet ingredients (milk, egg, honey, coconut oil) and add the apple and banana to it. If using sourdough starter, add it to the wet ingredients mix as well.
Mix dry ingredients (flours, almond meal, salt, spices, baking soda and powder) in a large bowl.
Combine dry with wet ingredients to form a relatively lose batter. (If experimenting, add in any additions like roughly chopped nuts or swirl through two tablespoons of tahini.)
Line a 20 x 10 cm loaf tin with baking paper. Pour in the batter and use a spatula to even it out.
Bake for 55-60 minutes or until a skewer inserted comes out clean. Leave it in the tin for 10 minutes before taking it out. Leave to cool before cutting it.
Enjoy!
Pro tip: Cut into slices and freeze for up to 3 months. Directly toast the frozen slices for a quick breakfast.
Mix dry ingredients (flours, almond meal, salt, spices, baking soda and powder) in a large bowl.
Combine dry with wet ingredients to form a relatively lose batter. (If experimenting, add in any additions like roughly chopped nuts or swirl through two tablespoons of tahini.)
Line a 20 x 10 cm loaf tin with baking paper. Pour in the batter and use a spatula to even it out.
Bake for 55-60 minutes or until a skewer inserted comes out clean. Leave it in the tin for 10 minutes before taking it out. Leave to cool before cutting it.
Enjoy!
Pro tip: Cut into slices and freeze for up to 3 months. Directly toast the frozen slices for a quick breakfast.
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