Ingredients
- 4 very ripe bananas
- 200g white spelt, wholemeal spelt or plain flour
- 80g sourdough starter
- 50g runny honey
- 50g slightly salted butter, at room temperature
- 1 medium free-range egg
- 7g bicarbonate of soda
- 3.5g baking powder
- 50g pecans or walnuts, whole or halved (optional)
Method
- Line the loaf tin with baking paper. Mash 3 of the bananas and put in a mixing bowl; slice the remaining banana lengthways and set aside.
- Add the rest of the ingredients to the bowl and mix into a lumpy batter, ensuring there are no patches of dry flour left but trying not to overmix. Spoon the mixture into the lined tin, then sit the sliced banana on top.
- Put the tin in the oven and turn the temperature to 160°C fan/gas 4. Bake for 1 hour, or until a skewer inserted in the centre of the banana bread comes out clean.
- Leave to cool in the tin on a wire rack for 10-15 minutes, then remove the bread from the tin and serve warm or at room temperature.
