Sourdough Banana Bread or muffins
Indulge in the perfect combination of health and taste with this moist Sourdough Banana Bread loaf or Muffins recipe. Crafted with the goodness of sourdough, this delightful bake is not just about satisfying your sweet cravings; it's a gut-friendly option that enhances digestion.
The unique fermentation process of sourdough makes this banana bread and muffins easier to digest, lowers gluten content, and supports a healthy gut microbiome with its prebiotic-rich composition. Perfect for anyone looking to enjoy a healthier version of their favourite treats without compromising on flavour.
Jump into baking with this simple recipe and bring the benefits of sourdough into your diet today.
Banana Bread Loaf or Muffins Recipe:
Serving size: 1 loaf or muffins
Ingredients:
Butter, for coating the pan
375 g overripe bananas (appx. 3 bananas)
180g Coconut sugar or Rapadura
1½ tsp pure vanilla extract
2 large eggs
100 g bubbly, active sourdough starter
250g organic spelt flour
½ tsp baking soda
1 tsp cream tar tar
1/4 tsp fine sea salt (omit if using salted butter)
125g melted butter
60ml full fat milk
Directions
Preheat the oven to 180°C (fan assisted)
Lightly coat one 9×5-inch loaf pan or muffin tins with butter.
Add the bananas, sugar, and vanilla to a bowl. Mix well by hand, some banana lumps are ok.
Add the eggs, one at a time until fully incorporated. Add the sourdough starter. Mix together.
Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
Add the milk and melted butter and mix until just combined. Do not over do it; the banana bread can become tough.
Pour the batter into the prepared pan(s).
Bake for 35-45 minutes (for the muffins) or 45- 50minutes (for the standard 9×5-inch pan) for the pan be sure to cover with foil half way to prevent burning, bake until rich golden brown and a toothpick comes out clean.
Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Enjoy!
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