sourdough banana bread

with browned butter, pecans and spelt flour!

this loaf is a great way to use up pantry odds and ends! you could swap the pecans for any nuts you like, add chocolate chips, change out the spelt for any other flour, or switch the golden syrup for other liquid sugars like honey or malt syrup

yields one loaf

ingredients

115g butter

1 tbsp milk powder

1 tbsp sour cream

4 very ripe bananas, frozen and defrosted

1 tsp vanilla paste

1 tsp ground cinnamon

1 tsp ground ginger

0.25 nutmeg, freshly ground

2 eggs

140g brown sugar

120g spelt flour

120g plain flour

0.5 tsp salt

1 tsp baking powder

1 tsp baking soda

115g sourdough discard

85g golden syrup

45g pecans, chopped

method

add the butter (115g) and milk powder (1 tbsp) to a small saucepan and cook over medium-high heat until the milk solids have browned

transfer to a bowl and stir in the sour cream (1 tbsp) and let cool until solidified but still spreadable

preheat the oven to 160°C

line a loaf tin with baking paper

strain the defrosted bananas (about 4), reserving the banana liquid for the glaze

mash together the bananas, vanilla (1 tsp), cinnamon (1 tsp), ginger (1 tsp), nutmeg (0.25), and eggs (2)

in a separate bowl, beat together the browned butter and the brown sugar (140g)

add in the banana mixture and stir to combine

sift in the spelt (120g), plain flour (120g), salt (0.5 tsp), baking powder (1 tsp), and baking soda (1 tsp) and mix until just combined

pour in the golden syrup (85g), sourdough discard (115g), chopped pecans (45g) and mix until just combined

pour into the prepared loaf tin and let sit for 10 minutes

bake for 60-70 minutes or until a cake tester comes out cleanly

let cool completely before slicing

glaze

cook the reserved banana liquid over medium heat until it has reduced to a syrup consistency

brush over the warm cake as soon as it comes out of the oven