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Sourdough Banana Date Bread packed for a camping overnight at the beach.

Sourdough Banana Date Bread

Begin with a mixer bowl and add one stick of butter, one cup of dates (or agave), one teaspoon of vanilla, and three ripe bananas.  Let the mixer mash this mixture until it is pulvarized together.

Slowly, add two eggs and mix.

Pull the mixing bowl from the mixer and set on counter.  Pour in 1-2 cups of sourdough starter, depending on how much you would like to “spend” from your batch of starter.  Mix gently.

Now, without mixing, yet, pour two cups of wheat flour onto the center of the wet banana mixture.  Let it sit on top.

Sprinkle one teaspoon baking soda and 1/2 teaspoon salt onto the flour.   Add one cup of hemp seeds and half a cup of flax or chia seeds.

With a small spoon, do your best to mix the dry ingredients on top, slowly adding in the wet banana mixture.  Add more flour, if the mixture seem too wet.  Your goal is the consistency of cake batter.  Use big, slow mixing motions, wetting the dry, without over-mixing.

Spatula into a bread pan greased with grapeseed oil.

On top of the dough, sprinke crushed mixed nuts and fresh bananas sliced length-wise.

Bake in a preheated 350 oven for one hour, or until the center comes out clean on a toothpick.

Van camping view at Hobson’s Campground. Ventura, California.

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