Instructions

• Preheat the oven to 350°F (175°C). Lightly spray a 9" x 5" loaf pan with cooking oil.
• In a small bowl, stir together 1 Tbsp ground flax seed and 3 Tbsp water. Set aside for 10–15 minutes, stirring occasionally, until thickened to the consistency of a beaten egg.
• In a large bowl, whisk together 1 cup gluten-free all-purpose flour or regular flour, 1 tsp baking soda, 1/2 tsp sea salt, and 2 tsp ground cinnamon.
• In a medium bowl, mash 3 large ripe bananas with a fork until mostly smooth. Add 1 cup sourdough starter, the flax seed mixture, 2 Tbsp avocado oil or melted coconut oil, 1 tsp pure vanilla extract, and 1/2 cup coconut sugar or brown sugar. Whisk or stir until well combined.
• Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
• Fold in 3/4 cup raw walnuts, chopped. If you want walnuts on top, reserve some of the chopped walnuts from this amount and sprinkle them on the batter before baking.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake on the middle rack for 50–60 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
• Remove the pan from the oven and let the bread cool in the pan for 10–15 minutes. Then remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing.