I had a few super ripe bananas staring me down for almost a week, getting riper and riper… Have you been there?
Well, no need to worry; you now have a super simple recipe to use those bananas, while nourishing yourself and your family too! Plus, bonus points for a way to use sourdough discard when you need to also. The recipe doesn’t require it, but it adds a nice flavor and nourishment if you’ve got sourdough to discard. 
Want to add discard? Not baking sourdough yet? Find all things sourdough here.
The whole family approves, and I love that these are lower in sugar, nutrient dense, and delicious, especially with butter. And now, forest school mornings just got a whole lot easier.
Happy baking, friends!
WHAT YOU NEED:
- 2 large super ripe bananas
- 1/4 cup olive oil
- 3 eggs
- 1 teaspoon vanilla
- optional: 1/4 cup sourdough discard
- 1 cup einkorn flour (I imagine 1-for-1 gf flour would work here too!)
- 1/4 cup buckwheat flour
- 1/3 cup coconut sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
WHAT YOU DO:
- Preheat oven to 350F, and line a muffin tin with muffin papers.
- Smash bananas in a large bow, and then add starter (if using), olive oil, eggs, and vanilla, and mix with a fork until well combined.
- Now, add flours, coconut sugar, cinnamon, and sea salt, and continue mixing until you have a smooth batter; finally, mix in the baking powder until combined.
- If adding nuts, fold them in and then pour evenly into 12 muffin papers.
- Bake 18-20 minutes, until just getting golden and a toothpick comes out clean.
- Careful not to over bake!
- ENJOY! I love the first one hot out of the oven with butter. Store in an airtight container at room temp. Ours didn’t last long, though.
Enjoy friends! Cheers to simplicity and nourishment all in one. If you do enjoy this recipe, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
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