Sourdough Pecan Chocolate Chip Banana bread

 

Ingredients:

1 1/2 cups organic all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp unrefined salt

3/4 tsp cinnamon

1/2 cup grass-fed butter, softened

1/4 cup cane sugar

1/3 cup maple syrup

3 medium very ripe bananas

2 large pastured eggs

2 tsp pure vanilla extract

1 cup sourdough starter

1 cup chopped pecans

1 cup chocolate chips

The night before you want banana bread, mix all ingredients thoroughly & split evenly into 2 oiled glass bread pans with lids or cover with plastic wrap. Ferment overnight in the refrigerator, 10-12 hours. The next day, set your glass pans out for about an hour to knock the chill off. Doesn't have to be room temp but if your pans are still cool place them into an oven that has NOT been preheated. If you put cold glass in a hot oven it WILL BREAK. So make sure your oven is OFF when you put your cool glass pans in. Set temp to 400° after you place your pans on the rack & bake for 65 minutes @ 400° or until all sides are nicely browned. Check center with a toothpick to make sure it's cooked all the way through. Cool for 10 minutes then remove from the pan & let cool completely, for about an hour before you enjoy! ✨