Sourdough Banana Bread
Sourdough starter adds a delicious tang to homemade banana bread. It's a great way to use up extra starter that is past its prime.
- Serves: 10 persons
- 1large very ripe banana (about 140 grams)
- 130grams sugar
- 140grams cold discard sourdough starter
- 30grams olive oil
- 20grams butter (melted)
- 10grams blackstrap molasses
- 1large egg
- ⅛teaspoon vanilla extract
- ½teaspoon ground cinnamon
- 75grams bread flour
- ½teaspoon baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 60grams walnuts pieces
Step 1Gather the ingredients. Preheat the oven to 350 F.
Step 2Add the banana and sugar to a large mixing bowl and mash them together with a fork or a whisk. It's okay if there are some small chunks, the banana doesn't need to be puréed.
Step 3Add the sourdough starter, olive oil, butter, molasses, egg, vanilla, and cinnamon. Whisk to combine. You can use an electric mixer if you like, but whisking by hand will easily do the job.
Step 4In a separate bowl, combine the bread flour, baking powder, baking soda, and salt. Mix well.
Step 5Add the dry ingredients to the wet and whisk until mostly combined, then add the walnuts. Stir a few more times to distribute.
Step 6Butter and lightly flour a 8 x 4-inch loaf pan. Add the batter and spread to level the top. Bake for about 45 minutes or until the temperature at the center of the loaf reaches 200 F.
Step 7Let cool for a few minutes in the pan before turning out onto a cooling rack. Let cool completely before serving.