I slightly adapted this delicious Sourdough Banana Bread from the outstanding cookbook, The Complete Sourdough Cookbook
by Don and Myrtle Holm. I'm always looking for new ideas and recipes for using my
Sourdough Starter. This quick bread recipe is perfect as the bread is so moist with the sweet
taste of bananas, and so easy-to-make.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine
About yeast in bread making
Sourdough Starter
Quick Breads
More great
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipes for all your bread making.
Sourdough Banana Bread Recipe
Recipe Type:
Quick Bread,
Bananas,
Sourdough Starter,
Sourdough Bread
Yields: 1 loaf
Prep time: 20 min
Cook time: 65 min
Ingredients:
1/3 cup butter, room temperature
1 cup granulated sugar
1 large
egg, slightly beaten
1 1/2 cups (3 to 4 very ripe
bananas), mashed (preferably overripe)*
1 cup
Sourdough Starter**
1 teaspoon pure vanilla extract or 1 teaspoon
grated orange rind (zest)
2 cups sifted all-purpose
flour
1 teaspoon
baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup coarsely-chopped pecans (or your favorite nuts)
* To ripen bananas, allow green or yellow
bananas to ripen at room temperature until the skin is covered with brown spots.
** Make sure your sourdough starter is
fresh and bubbly by adding equal amounts of water and flour to it the
day before using. If you don't presently have a sourdough starter, either make your own
sourdough starter or purchase Packaged Sourdough Starter Mix
by mail-order.
Preparation:
Grease one (1) 9x5-inch loaf pan (or spray sides and bottom of loaf pan).
In the bowl of you mixer, cream together the butter and sugar until light and fluffy; add egg and mix until blended.
Stir in the mashed bananas and the sourdough starter. Stir in the vanilla extract or orange zest; set aside.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the flour mixture and the chopped nuts to the prepared sourdough mixture, stirring just until blended.
Pour batter into prepared loaf pan; set the filled loaf pan aside for 15 to 20 minutes.
This is not your usual sourdough bread recipe where you
let the dough rise until doubled. You only let it rest for approximately 20 minutes.
Preheat oven to 350 degrees F. Adjust oven rack to middle position.
Bake approximately 60 to 65 minutes (it took me 65 minutes to achieve the proper temperature) or until a toothpick inserted in the center
comes out clean. Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant
digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil.
May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes one (1) large loaf.
