3 bananas, mashed
1 cup Sourdough Starter
1 cup Einkorn flour
1 cup all purpose flour
1 tsp. salt
1 cup raw sugar
1 egg
1 1/4 tsp. vanilla
1/2 cup butter, softened
1/2 cup walnuts
1/2 cup raisins or cranberries (optional)
Directions:
1. Cream the butter, sugar, egg, and vanilla.
2. Mash overripe bananas. Mix the sourdough starter and mashed bananas into the creamed mixture.
3. In a separate bowl, add the flours and salt and mix together. Now, add the flour mixture to the banana mixture and mix just until combined- be careful not to over-mix.
4. Let the batter ferment for at least 7 hours. You can let it ferment for up to 12 hours.
5. Pour the batter into greased 9×5-inch bread pans filling them 3/4 of the way to the top.
6. Bake at 350°F for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
7. Remove the loaf from the oven and let it cool in on a rack.
8. Store in a closed container (as with most sourdough breads, this will get harder the more it sits out in the air), and eat within a week.
