Sourdough Sunday! - Sourdough Banana Bread
This may be my new favorite banana bread! It was so easy to whip up and a great way to use your sourdough starter. The bread was super moist and not "sour" tasting at all. Even the kids enjoyed it. The recipe comes from "Baking with Sourdough" by Sara Pitzer, one of the Storey Country Wisdom Bulletins. The collection of bulletins covers all types of topics such as fermenting, baking with sourdough, making flavored vinegars, pickle and relishes and many more.
Let me know if you give it a try!
Sourdough Banana Bread
1 1/2 cups sourdough starter.
1 cup sugar
1 tsp baking soda
1 tsp salt
1/3 cup butter
1 beaten egg
1cup unbleached flour
1 cup very mashed banana
1/2 cup chopped nuts (optional- I omitted)
Bring the starter to room temp in a large bowl. When it has begun to bubble, add the sugar, soda and salt to it. Melt and cool the butter and add it. along with the egg, flour and banana, stirring in each ingredient in the order given. When everything is well mixed, stir in the nuts Pour the batter into a greased loaf pan large enough so that it is not more than 2/3rds full. Allow to stand in a warm place for about 20 minutes, then bake in a preheated 350 degree oven for at least an hour, or until the loaf tests done when poked with a toothpick. You may lay a piece of foil loosely over the top if it is getting too browned. Do not under bake the bread; it will be quite moist even when fully done. Allow it to cool in the pan for about 15 minutes before taking it out. Then allow the loaf to cool completely before trying to slice it. This banana bread will be even better the second day if you have it stored wrapped in plastic or foil.