Prep: You can use discarded starter from making a new starter or unfed starter that you have to use up. Or you can feed your starter 50 g (1/2 cup) flour and 50 g (1/4 cup) water and allow it to become active and ready to use.
- Baker: Elaine Boddy
- Makes: 1 (9 x 5-inch [23 x 13-cm]) loaf
- Prep time: 10-15 mins
- Bake time: 50-60 minutes
- Flours used: White Spelt & Emmer Flour (or your choice of Ancient Grain Flours - see ingredients for options)
Top Tip:
You can substitute White Spelt flour with All-Purpose Flour or Plain Flour.
Discarded Sourdough Ancient-Grain Banana Bread Method
- Preheat the oven to 320°F (160°C) for convection or 350°F (180°C) for non-convention. Prepare a 9 x 5-inch (23 x 13-cm), 2-pound (900-g) loaf pan with a liner or parchment paper, and set it nearby.
- Put all of the ingredients, except the extra banana for decoration, in a mixing bowl.
- Mix well to form a lumpy batter, ensuring no dry flour is left, but not over-mixing.
- Pour the mixture into your prepared loaf tin. Slice the remaining banana in half length-wise and arrange the pieces on top decoratively, with the cut side facing up.
- Bake for 50 to 60 minutes or until a metal skewer or thin knife comes out clean.
- Remove the pan from the oven and place it on a rack with the loaf still inside. Allow it to sit for 10 to 15 minutes, then remove the loaf from the pan and liner. Serve either warm or cooled.
