This sourdough banana bread recipe uses fermentation to create an incredibly textured, not-sour bread that is easier to digest, especially for those sensitive to gluten. The process involves an initial fermentation of flour with sourdough starter, followed by adding the remaining ingredients and baking.
1. The day before you want banana bread, mix together sourdough starter, olive oil, eggs, and flour. Cover & allow to ferment at room temp for 6-10 hours.
2. Now, place in the fridge to continue fermenting for another 12-24 hours. (If you don’t have time you can skip or shorten this step, it just means the flour will be less fermented).
3. Once your fermented flour is ready to use, preheat oven to 350 degrees.
4. Using a stand mixer with the paddle attachment, or a whisk, add mashed bananas, brown sugar, vanilla, salt, cinnamon and nutmeg to a mixing bowl.
5. Set on low to medium speed and mix until everything is completely combined. The fermented dough takes a little extra time to be fully incorporated. Once everything is incorporated, sprinkle the baking powder and baking soda on top of the batter, and mix until evenly combined, trying not to over-mix.
6. Butter and flour a loaf pan, & bake 50-60 minutes.
7. Allow to cool in the pan for one hour before removing and eating.
