I think this family has a banana addiction. For newbies here, I live with my Uncle and Aunt for my studies. We buy bananas all the time. One of my cousins is totally in love with them and the two others share the addiction too. And my Aunt… If it weren’t for her diet (she follows the chrono nutrition rules), she would be eating bananas everyday as well. On weekends however, no one is on a diet. Weekends are cheat days and everyone eats whatever they fancy eating. It’s also on weekends that I bake.

A few weeks ago, we had extra overripe bananas. No one would eat them and I didn’t want to throw them away. So I decided to bake. But not anything, I wanted banana bread. I wanted to bake something that would feel comforting but since I have troubles eating unhealthy foods, I wanted my banana bread to be healthy. I had some sourdough in my fridge. Then I knew exactly what I would be baking. A banana sourdough bread.

 

This sourdough bread is really sweet, with a nice banana taste, of course, but also well balanced because it has very few sugar. It was gone within the weekend here. I just had the time to shoot it and eaten it was!

Makes one big loaf.

Sourdough starter:

-        5 g desiccated yeast or 25 g fresh yeast

-        100 g flour

-        100 mL water

Tip: you can make more sourdough and keep it in your fridge for up to a month even though I heard of people keeping it up to a year.

Banana sourdough:

-        400 g flour

-        200 g sourdough starter

-        3 large overripe bananas (or about 350g)

-        1 TbS agave syrup (or any other syrup)

-        1 TbS coconut sugar (or brown sugar)

-        1 TbS Rum (optional)

-        50 g desiccated coconut flakes

-        50 mL plant or nut milk (you can use regular milk if you don’t bake any vegan sourdough)

-        1 vanilla pod

-        The juice of one lemon

Steps: