~Double Recipe
-Combine and let 'rise' (overnight or several hours):
28 oz whole wheat pastry flour
12 oz starter
32 oz very ripe bananas
2-4 oz milk (to make a stiff batter, but one which can be folded comfortably)
Mix and rest, mix and rest.

~After the rest
Melt and cool:
8 oz coconut oil
Beat in:
6 eggs
4 oz sugar
8 oz honey
Stir gently but thoroughly into the banana batter.

Stir in:
2 T vanilla
2 t salt
2 t baking soda


Scrape into:
4 regular loaf pans
10 small loaf pans
24 large muffins (bake 30-35 min)
Bake at convection 350* 45-50 min.

~I read that if your bananas are not quite ripe enough you can bake them on a baking sheet INSIDE THEIR SKINS. I think this is a good idea to fully bring out all the sugars.

~Combine and let 'rise' (overnight or several hours):
14 oz whole wheat pastry flour
6 oz starter
16 oz very ripe bananas
1-2 oz milk (to make a stiff batter, but one which can be folded comfortably)
Mix and rest, mix and rest.

~After the rest
Melt and cool:
4 oz coconut oil
Beat in:
3 eggs
2 oz sugar
4 oz honey
Stir gently but thoroughly into the banana batter.

Stir in:
2 t vanilla
1 t salt
1 t baking soda


Scrape into:
2 regular loaf pans
5 small loaf pans
Bake at convection 350* 45-50 min.

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