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Sourdough Banana Bread

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MaryinHammondsport's picture
MaryinHammondsport

Sourdough Banana Bread

This recipe is a modified version of Floyd's !0 Minute Banana Bread recipe shown at the lower left on the home page. It incorporates most of the suggestions Foolish Poolish made just recently and a change or two of my own. I just happened to have some over-ripe bananas and some left-over starter this morning, so I though , "Why not?" It's delicious and so tender it almost slices itself!

Sourdough Banana Bread

Preheat oven to 350° F

In a food processor, combine and pulse until broken up:

1/2 stick of room temperature butter (4 ounces/60 gr.)

2 eggs

2 -3 fully ripe bananas, broken into chunks

 

In a large mixing bowl combine and stir:

1 1/2 cups all purpose flour (214 gr.) (could be partly whole wheat, but not more than 1/2 cup)

1/2 to 3/4 cup sugar (100 to 150 gr.)

3/4 teas. salt (4.5 gr.)

3/4 teas. baking soda (3.5 gr.)

1/4 teas. baking powder (3.5 gr.)

1/2 teas. cinnamon (1 gr.)

Add the wet ingredients to the dry.

Also add up to a cup of sourdough starter. I used a scant cup of batter-consistancy starter, and it was just right. Thw weight here will vary -- some starters are heavier than others. It would be ok to use a liquid measure of 8 oz., more or less, here.

Stir all together very very well.

Optional ingredients to add at this point:

1/2 to 3/4 cups chopped walnuts, or

1 tablespoon poppy seeds, or

1 to 2 tablespoons flax seeds

I would not use more than one of these options.

Grease an 8 1/2" X 4 1/2" loaf pan or two smaller ones. Turn batter into pan(s).

Bake at 350° F on a middle rack. It should take 30 or so minutes if in two pans and about 40 in just one. Test by poking a toothpick into the center of the loaf; if it comes out clean, the bread is done.

Let sit in pan(s) for 5 minutes or so, then turn out onto a wire rack.

This is going to be my favorite use of left-over sourdough, I can tell that!

Sorry, no photos; I put it in two 8 1/2"X4 1/2" pans and the loaves are way too flat to be proud of, but they taste great.

Thanks to Foolish Poolish for getting me started on this modification and to Floyd for providing the basic recipe.

Mary

 

 

 

 

 

 

Comments

Dave W's picture
Dave W

Sounds good i'll give it a go right now.

thanks

Dave W

Dave W's picture
Dave W

Ok its in the oven with walnuts as one of the options.

I have a problem converting cups to onz or grams but ive assumed 8onz to a cup !

so see what happens in 30 mins,

Cheers

Dave W

MaryinHammondsport's picture
MaryinHammondsport

Converting any and all "cups" to 8 oz. weight is not a good idea. We will just have to see how this turns out for you. There are liquid ounces and dry measure ounces. The weight of a cup of anything will differ in terms of what is being measured. In other words, a "cup" of flour weighs about 140 grams, or 4 1/2 ounces. A cup of water weighs about 235 grams. A cup of sugar weighs 200 grams.

If it doesn't turn out well the way you did it, try again using the weight measurements I am about to add.

In the meantime, I will go back and make some conversions in the cups measurements. The conversions are in grams.

Mary 

Dave W's picture
Dave W

Well its out of the oven and looks great, not cut into it yet but looks good.

If I can get some pics on I will.

Cheers

Dave W

foolishpoolish's picture
foolishpoolish

It's in the oven right now.  Thanks for the recipe Mary.

I was a bit heavy handed with the baking powder (crusts have kind of exploded) but it looks like it's going to be delicious.  Smells wonderful.

FP

 

foolishpoolish's picture
foolishpoolish

//www.thefreshloaf.com/node/7909/sourdough-banana-bread

Great recipe! Will definitely make again sometime.

Thanks again Mary.

Cheers

FP 

MaryinHammondsport's picture
MaryinHammondsport

You led the way, all I did was put two and two together.

Actually, I have wanted to do a "sourdough" substitution or "addition" for quite a while so I just sort of slipped this one through. Now I'll have the courage to do another one, for example a white loaf bread recipe I have.Will keep you posted on that one.

Glad this one is working out for folks, however. 

Mary