These mini banana walnut loaves are loaded with flavour from the Spelt and Khorasan flours and sourdough discard.
Ingredients
- 1/2 cup (115 grams) unsalted butter at room temperature
- 3/4 cup (145 grams) dark brown sugar
- 1 1/2 teaspoons (4 grams) vanilla extract
- 1 teaspoon (2.5 grams) cinnamon
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (6 grams) salt
- 3 to 4 large (397 grams) ripe bananas, mashed
- 1/4 cup (85 grams) honey
- 2 large eggs
- 113 grams sourdough discard (the starter that's leftover from feeding)
- 120 grams Spelt whole grain flour
- 120 grams Khorasan whole grain flour
- 95 grams toasted walnuts, chopped
Preparation
Recipe by Gabrielle Prud'homme.
Preheat oven to 325F
Grease an 8-cavity mini-loaf pan with butter.
Mix the unsalted butter, dark brown sugar, and vanilla in a large bowl until well combined. Add the mashed bananas, honey eggs, and sourdough discard. Mix until smooth.
Mix the Khorasan whole grain and Spelt whole grain flours, cinnamon, baking soda, baking powder and salt with a whisk until well blended and then add to batter. Lastly, add all but 10 grams of the toasted chopped walnuts. Mix just until everything is incorporated. Do not overmix. Allow the mixture to sit for 10 minutes.
Transfer the batter to the prepared loaf pan(s), dividing the batter into eight equal parts, smoothing the tops. Sprinkle with the reserved toasted walnut pieces.
Bake for 20 minutes. Remove from the oven and insert a toothpick into the centre of a loaf. If the toothpick comes out clean remove the loafes from the oven. If the batter is still wet, bake another 5 minutes or until the toothpick comes out clean.
Allow to cool for 5 to 10 minutes in the pan before removing loaves to a cooling rack.
