BANANA BREAD

How to make traditional sourdough banana bread.

Use a 23 cm (9 inch) loaf pan.

Serves 10.

INGREDIENTS

3 cups wholemeal spelt, kamut or whole wheat flour
2 large ripe bananas
½ cup walnuts or pecans
¼ cup of warmed butter or olive oil
2 cups kefir and/or ½ cup sourdough starter
3 large free range eggs
¼ cup honey or maple syrup or 1 teaspoon stevia powder to taste
½ teaspoon sea salt

RECIPE

Mix the flour with the kefir or starter. Add enough filtered water to make it a batter consistency. Cover and leave it for 12-24 hours at a temperature of 20-25 Celsius (68-77F).

Put the remaining ingredients in a blender and slowly add the batter. Blend at slow speed until it is well mixed and the nuts are broken up.

Pour into an oiled loaf pan. Bake at 180 Centigrade (350 Fahrenheit) for 90 minutes, or until a skewer pushed into the middle of the cake comes out clean.