Naturally Leavened Banana Bread

thesourdoughpodcast.com

Courtzz

½ C. liquid coconut oil, 110g

1 C. sugar (I usually use less), 150 to 200g

1 egg, beaten

1 t. vanilla extract

1 C. ripe bubbly sourdough starter (cold can also be used), approx. 250g

3 ripe bananas (2 for batter, 1 for topping)

2 C. all purpose flour, 260g (upgrade: swap out half the flour for fresh millled whole wheat like mine from my local famers at Frog Hollow Farms)

1 t. sea salt

½ C. toasted walnuts, chopped, 60g

½ C. blueberries, optional (I use frozen)

1 T. chia seeds

zest of 1 lemon

Directions at thesourdoughpodcast.com

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