In this delightful creation, Maurizio Leo combines sourdough culture's tangy, complex flavors with the sweet, comforting embrace of ripe bananas to form a harmonious and utterly irresistible treat.
Sourdough Banana Bread is a testament to the art of baking, where patience and tradition come together to produce a mouthwatering result that transcends the ordinary. Join us on a journey where the age-old practice of sourdough fermentation marries the timeless allure of banana-infused goodness, resulting in a delectable union of flavors and textures that will leave your taste buds longing for more.
Butter, for greasing
125 g walnuts (or pecans), coarsely chopped
125 g dark brown sugar
365 g (about 4) very ripe bananas
100 g ripe sourdough starter, 100% hydration (may use discard)
40 g honey
125 g extra-virgin olive oil
2 g (1 teaspoon) vanilla extract
108 g (2 medium) eggs
225 g all-purpose flour, whole spelt flour, whole wheat flour, or a mix
3 g (½ teaspoon) baking soda
3 g (½ teaspoon) fine sea salt
3 g (1 teaspoon) ground cinnamon
Small pinch (⅛ teaspoon) ground cloves (optional)