This moist, rich, banana bread is made with two of our favourite heritage flours; Spelt and Khorasan.
115g (1/2 cup) unsalted butter
145g (3/4 cup) dark brown sugar
5g (1.5 tsp) pure vanilla extract
5g (1 tsp) cinnamon
5g (1 tsp) baking soda
5g (1 tsp) baking powder
5g (1 tsp) Sea salt
95g toasted chopped walnuts
Pre-heat oven to 325F.
Grease an 8-cavity mini loaf pan with butter.
Mix the unsalted butter, dark brown sugar and vanilla in a large bowl until well combined. Add the mashed bananas, honey, eggs and sourdough discard. Mix until smooth.
Mix the Khorasan and Spelt flours, cinnamon, baking soda, baking powder and salt with a whisk until well blended and then slowly add to batter. Lastly, add all but 10 grams of the toasted chopped walnuts. Mix just until everything is incorporated. Avoid overmixing! Allow the mixture to rest for 10 minutes.
Transfer the batter to the prepared loaf pan(s), dividing the batter into eight equal parts, smoothing the tops. Sprinkle with the reserved toasted walnut pieces.
Bake for 20 minutes. Remove from the oven and insert a toothpick into the centre of the loaf. If the toothpick comes out clean remove the loaves from the oven. If the batter is still wet bake another 5 minutes or until toothpick comes out clean.
Allow to cool for five to 10 minutes in the pan before removing loaves to a cooling rack. Slather with butter while still warm and enjoy!