Banana Bread

This is a delicious banana bread which helps to use up your leftover sourdough starter. If you’re not into sourdough and you don’t have a starter, you could also use yogurt instead. This would also make it a gluten free loaf.

Ingredients

1 cup almond meal (or 1 cup desiccated coconut)

1 cup Besan (chickpea) flour

1 teaspoon baking powder

3 x biggish bananas or 4 x small ones

2 eggs

1 x teaspoon vanilla extract

1/3 cup honey

3 x tablespoons maple syrup

1 x knob of melted butter

pinch salt

1 x cup Sourdough starter discard

Method

Preheat oven to 180 degrees.

In a medium- large bowl mash up all the bananas, add both the eggs, vanilla, honey, maple syrup, melted butter and salt. Mix all of this together until it is combined well.

To this bowl add the dry ingredients, almond meal or coconut, whichever you choose, besan flour and baking powder. Mix together well.

To your bowl add your sourdough starter or yogurt, fold this through your mix gently.

Place into a lined loaf tin and cook for 50-55 minutes. Allow your loaf to cool before cutting it, as it will continue to cook while it cools.