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Submitted by buddye on March 23, 2005 - 12:46am Sourdough Banana BreadThis is an outstanding sourdough banana bread that I would like to pass on. This came from Don and Myrtle Holm's Sourdough Cookbook in 1972. I have used it many times with excellent results. 1/3 cup shortening Cream together the shortening and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add orange rind or vanilla. Sift flour, measure again with salt, baking powder, and soda. Add flour mixture and walnuts to the first mixture, stirring just until blended. Pour into greased 9x5" loaf pan. Bake in moderate or 350� oven for 1 hour or until toothpick comes out clean. Cool before slicing. Hint: I used 1/2 cup cooking/baking Splenda for regular sugar. Came out beautifully.
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Re: Sourdough Banana Bread
this is perfect timing. I have bananas well ripened and ready and it's time to feed the starter. I'll probably be trying this out tomorrow. thank you!
Re: Sourdough Banana Bread
I made this tonight and it's so good, it may become my default banana bread recipe.
Good Bread -
I keep a very dry starter, so I used this recipe as my base and tweeked it a little. Because my starter is dry, I knew I needed more liquid in the bread. So, I added 1/2 cup buttermilk and switched butter for shortneing. Also, I substituted 1 cup wheat flour for 1 of the cups of white flour. Although this bread didnt have much in the way of overwhelming sourdough flavor, it was moist, light and it had great banana flavor - a great way to use starter (instead of throwing it out) when you are doing your refresh. I would make this again and again!!
That's some banana bread!
I built up my starter at 100% hydration for pancakes for Sunday morning, only to find that my son had developed the 'flu and had no interest in food. With the whole household now succumbed to the horrid bug, I just left it in the fridge, figuring it would probably end up on the compost next week sometime.
Today, however, I arose from the not-dead-yet, and thought I'd give something else a try.
This is a fantastic banana bread! I used 1/2 cup of honey instead of the sugar, coconut oil instead of shortening, and subbed 1 of the cups of bread flour with whole wheat. It is the best I've ever made; light, moist, banana-y, just all around tops!
Thank you,
edh
Excited
I have been trying to find tons of usage for my starter that I just don't want to "discard" or "throw away". That's like throwing the baby out with the bathwater! I can't wait to try this! Thanks for posting! I am expecting from the reviews that it will be GREAT!
Tami