Ingredients
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Dough:
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3 Banana
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200 g of GF sourdough starter
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200 g of Brown rice flour
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100 g of Coconut flower sugar
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100 ml of Plant milkAdd some more if you don't use an egg
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70 ml of Extra Virgin olive oil
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1 Egg(s)Optionally
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1 pinch of Salt
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1 tsp. of Baking soda
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2 tsp. of Baking powder
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100 g of Chocolate black 70%
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Garnish:
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1 Banana
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1 tbsp of Sunflower seeds
Directions
Do not think it’s some sort of wonderful banana cake based on sourdough. In fact, everything is very simple. Yes, we use leftover sourdough after feeding it, but the baking soda and leavening agent still provide for the dough to rise. But, even with all its simplicity, thanks to fermentation, that’s a healthier and more interesting tasting banana cake. Besides, it’s another way to use the precious leftover sourdough, as our lovely good bacteria didn’t work in vain!
Bon Appétit!
P.S. The recipe includes one egg, but that is an optional ingredient in this recipe. The banana will hold the dough together just fine without the eggs. You can add some more plant milk instead of egg. If you want to have a less crumbly texture, you can add some psyllium or flaxseed flour.
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Steps
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1
Done
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Preheat the oven to 180 degrees Celsius. |
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2
Done
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Smash three bananas with a fork into a mashed banana with coarse chunks. Chop the chocolate coarsely or use ready-made chocolate chips. |
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3
Done
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Mix the rice flour, baking soda, baking powder, salt and sugar until smooth with a whisk. Separately, mix the mashed banana, sourdough, egg, vegetable milk, and olive oil. Combine all the ingredients and stir quickly until smooth. Then, add the chocolate chunks and stir to combine. |
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4
Done
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To garnish, peel the banana and cut it lengthwise into two long pieces. Then, place the banana with the slice up on top of the dough. Sprinkle the dough with the seeds. |
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5
Done
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Bake the bread for about 60 to 70 minutes at 180 degrees Celsius. |
