Banana flax bread
In order to use up some of the sourdough starter leftovers I tweaked a recipe from "Bob's Red Mill Baking Book", called banana flax bread.
banana flax bread
The original recipe said it made two loaves but not so. I made one with these ingredients:
1 1/4 cups unbleached bread flour
1/2 cup white whole wheat flour
1/2 or 3/4 cup golden flaxseed meal
1 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup toasted walnuts, chopped
1/2 cup sugar + 1/4 cup honey
1 tsp vanilla
1/2 cup leftover sourdough starter
1/3 cup vegetable oil (I used walnut oil)
3 very ripe bananas, peeled and mashed (1 1/2 cups)
Preheat oven 350 F. Grease 8x4x2 loaf pan, line with parchment paper.
Combine the flours, flaxseed meal, cinnamon, baking powder and soda, and salt in medium bowl. In a large bowl beat together the eggs, sugar and honey, vanilla, sourdough starter, and oil. Add half the dry ingredients, then the mashed bananas, combining well. Add the rest of the dry ingredients to moisten. Add walnuts.
Pour into pan, bake at 350F for 55-60 minutes. If it is browning too much, loosely cover with foil. Cool in pan 15 minutes, then cool on rack.
My family and friends loved the taste of this. And it was easy to double and easy to use up leftover starter!