• Overripe bananas 3
  • SpinneysFOOD all purpose flour 250g
  • Soft brown sugar 180g
  • SpinneysFOOD free range large eggs 2
  • Sourdough starter 100g
  • Cake flour 250g
  • Ground cardamom 1 tsp
  • Bicarbonate of soda ½ tsp
  • Baking powder 1 tsp
  • SpinneysFOOD fine sea salt ¼ tsp
  • SpinneysFOOD sunflower oil 125ml
  • Medjool dates 130g
  • Walnuts 100g
  • SpinneysFOOD unrefined raw sugar 3 tbsp
  • Softened butter 30g

Nutrition (Per serving)

  • Calories 903
  • Fat 35g
  • Saturates 5g
  • Protein 15g
  • Carbs 135g
  • Sugars 57g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sourdough overnight banana bread

American 20 Mins Prep · 60 Mins Cook

  1. Preheat the oven to 180°C, gas mark 4, and grease and line a 22cm x 12cm loaf tin.
  2. In a large mixing bowl, combine 2 of the bananas and sugar and beat the mixture for 1 minute.
  3. Add the eggs, one at a time, mixing until fully combined.
  4. Add the sourdough starter.
  5. Sieve the dry ingredients into the banana mixture and add the oil, mixing until just combined.
  6. Pit and chop the dates.
  7. Toast and chop the walnuts.
  8. Fold the dates and walnuts into the mixture and pour the batter into the prepared loaf tin.
  9. Peel and halve the remaining banana lengthways and place on top of the mixture, sprinkle the sugar over the top and place in the preheated oven.
  10. Bake for 1 hour until golden brown and a toothpick comes out clean.
  11. Cool for 20 minutes before removing from the tin and cooling on a wire rack.
  12. Serve warm with the softened butter.