FERMENTED BANANA & DATE BREAD
I honestly make this banana recipe weekly or every other week. It’s super easy to prep and then cook next day. I love soaking the flour in the whey or yoghurt as not only does it create beautiful and fluffy baked goods, but it ferments your flour and sugar without any sourdough starter 👌🏻
Ingredients:
3 ripe bananas
⅓ cup dates, roughly chopped
⅓ cup organic rapadura sugar
2 eggs
2.5 cups organic white spelt flour
1 cup Greek yoghurt or fresh whey
2 tbsp butter, melted
1 tsp vanilla
1 tsp bicarbonate soda
2 tsp baking powder
Pinch of salt
Method:
Add the banana, eggs, vanilla and yoghurt to a NutriBullet and blitz until smooth (or just stir 🤭). In a bowl, add the flour, bicarbonate soda, baking powder, salt and sugar and mix. Add in the melted butter, along with the banana mixture and stir until combined. Add in the chopped dates. Place a tea towel over the bowl and allow the mixture to sit at room temperature for 24 hours.
Preheat the oven to 180C. Divide the mixture between 12-14 muffin cases and bake for 25 minutes or until a fork comes out clean.
- We do this mix for pancakes or banana bread also.
- if you like it a little sweeter then leave the dates and sugar out of the ferment process and just add before you cook it.
