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1 1/2 cups organic whole wheat, or all purpose flour
3/4 cup organic sugar
1 cup organic sourdough starter
1/2 cup softened organic butter
1 cup mashed ripe banana (about 2 1/2 medium bananas)
1 free range egg
1/2 teaspoon pink Himalayan salt
1 teaspoon baking soda
1 teaspoon natural vanilla extract
OLMH honey to drizzle
Preheat oven to 180 degrees celsius. Grease (with butter) an 23cm x 13 cm loaf pan, or better still go with a non-stick pan.
Pop stand mixer, ‘splash guard’ attachment on and add flour, sugar, salt and baking soda, pulsing to combine.
Pour sourdough starter, room temperature butter (cut into chunks) and mashed bananas into the mixture.
Add egg, vanilla and pulse the ingredients together until a batter is made.
Cover and leave at room temperature for two hours, to allow the sourdough to pre-ferment.
Scrape the batter into the loaf pan and smooth over the top with a spatular.
Bake at 180 degrees celsius for an hour, until brown and a fork comes out clean.
Rest for five minutes and drizzle honey over top. Allow to cool and serve toasted with lots of butter.