Ingredients
- 2 Tablespoons Chia Seeds (optional)
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 3/4 Cup All Purpose Flour
- 1 Cup Rye Flour
- 1 Teaspoon Cinnamon
- 2 Tablespoons brown sugar
- 1 Cup Sourdough Starter, active and bubbly
- 1/2 Cup warm water or milk
- 1 Teaspoon Vanilla extract
- 1 Mashed Ripe Banana
- 1/4 Cup Coconut Oil, Melted
- 3/4 Cup Maple Syrup
Instructions
- Line a 5″ by 9″ loaf pan on all sides with parchment paper.
- In a mixing bowl, combine the chia seeds, salt, baking soda, flour, cinnamon, and brown sugar. Mix until evenly combined.
- In a separate bowl, combine the sourdough starter, warm milk, vanilla extract, ripe banana, coconut oil, and maple syrup. Whisk until the mixture is uniform. (note that the sourdough starter is a wet ingredient)
- Pour the wet ingredients into the dry ingredients and fold in until evenly combined. The mixture will be wet and stretchy.
- Transfer the mixture to the parchment paper-lined loaf pan. Using a spatula, spread the mixture into the pan evenly. Top with banana slices.
- Allow rising at a warm temperature for 4 hours.
- Preheat oven to 350 degrees F.
- Bake for 1 hour, rotating the pan halfway through.
- Allow to cool for 30 minutes, then slice.
- Store in an airtight container.
