Freshly Milled Sourdough Banana Bread

Makes 2 large loaves. Enjoy now or freeze for later.

Day 1 Ingredients (Evening)

• 500g freshly milled hard white wheat or einkorn

• 60g unfed sourdough starter

• 110g coconut oil, melted and slightly cooled

• 110g unsalted grass fed butter, melted and slightly cooled

• 4 large eggs

• 2 cups mashed ripe bananas (about 6 to 7 bananas)

• 250g honey or coconut sugar

• 8g vanilla extract

Day 2 Ingredients

• 8g baking soda

• 4g baking powder

• 4g mineral sea salt

• 170g dark chocolate chips

Instructions

1. Mill your flour.

2. In a large glass mixing bowl, add ALL ingredients from Day 1. Mix together by hand (I use my danish dough whisk). Cover with compostable cling wrap and let sit at room temp overnight or up to 24 hours.

3. The next day, add Day 2 ingredients and mix thoroughly by hand. Preheat oven to 350 degrees F.

4. Add parchment paper to two 8x4 loaf pans.

5. Divide the batter between the loaf pans, smoothing the tops. I usually eyeball this.

6. Bake for 1 hour or until a thermometer reads 190 degrees F.

7. Remove from oven, let cool for 10 minutes then transfer to a wire rack to cool before slicing. Enjoy!