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Banana Bread


1/3 cup butter, very soft
2 cups flour (I like using 1 oat, 1 spelt)
1/2 cup buttermilk (kefir or yogurt also work)
1/2 cup spent leaven


3 bananas, very ripe and mashed
1/4-1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2/3 cup walnuts (I like to salt-water soak and dehydrate mine)

Whisk soft butter into flour until mixture is sandy. Add buttermilk and leaven and mix to create a dough with no dry flour.

Allow to ferment at least 7 hours.

Preheat oven to 350℉. Mash bananas in a 4 cup liquid measure, then add honey, eggs and vanilla. Beat together well, then pour into dough mixture, sprinkling dry ingredients on top. Using a stand mixer or hand mixer, mix until no dough bits remain.

Pour batter into buttered and floured loaf pan. Bake for 50-60 minutes, covering with parchment or foil toward the end if the top begins to brown too deeply.

This batter will not all fit into one 8.5x4.5 loaf pan. I use a slightly larger pan (5.25x9), but if you have the size, you may want to split the batter into two loaves (or make muffins, they bake faster if you're in a hurry!).

Wait 15 minutes or so before removing from pan to wire rack. Serve cooled.


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