Banana and Chia Sourdough Loaf

When hubby said, "Try this banana and chia loaf, it's really good", I took one look at the ingredient list and said 'nah, you're alright'. But it got me thinking. I'd try and make my own version. And guess what? It's been a huge hit at home. I make at least one loaf a week. Just got to make sure your bananas are almost black to get the best taste.

Note: this is NOT a sweet banana bread in the traditional sense - it's something you can slice and toast and have with butter or jam, or even cream cheese, peanut butter and honey.

Hubby's verdict: "It's way better than the shop bought one"

Ingredients: Makes 1 loaf. You will need a large loaf tin. Greased all over and lined (bottom only).

• Ingredients

  • 100g active sourdough starter (sorry, you will need to have this). Feed it the night before.

  • 1 large very ripe banana or two medium (well mashed)

  • 300g strong white bread flour

  • 50g plain flour

  • 1 tbsp chia seeds

  • 35g olive oil 

  • 1 tbsp honey

  • 1 tbsp yogurt

  • 6g salt

  • 130ml whole milk

    
    

  Optional: Add a tiny flavour lift

  • ½ tsp cinnamon

    or

  • ¼ tsp vanilla 

Method

1. Mix

   • Mash banana

   • Add starter, oat milk, honey, oil, yoghurt

   • Mix well

   • Add flours, chia, salt

   • Mix into a soft, sticky dough

   • Rest 30 mins

   • Put straight into tin

   • Leave at room temp 2-3 hours (important) 

   Then pop into fridge overnight (cover with cling film)

Next day

• Take out of fridge

• Leave at room temp 3–5 hours until risen slightly.

This is the main prove.

Nutritional Info (approx): per slice:

Calories: 130-140 kcal, Carbohydrates: 22 g, Sugars: 4 g, Natural sugars: 3 g (banana + milk), Added sugars: 1 g (honey), Protein: 4 g, Fat: 4 g, Saturated fat: 0.5–1 g (from milk + yogurt), Fibre: 2 g