I slightly adapted this
version of 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. I adapted my
Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe. This bread recipe is perfect as the bread is
so so easy-to-make and delicious!
Check out Linda's Bread Making Hints:
About yeast in bread making
Secrets to using the bread machine
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Sourdough Banana Zucchini Bread Recipe
Yields: 1 loaf
Prep time: 20 min
Cook time: 65 min
1/3 cup butter, room temperature
1 cup granulated sugar
eggs, slightly beaten
2 very ripe
bananas, mashed (preferably overripe)*
1 teaspoon pure vanilla extract or 1 teaspoon grated orange rind (zest)
2 cups sifted all-purpose
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 to 1 cup coarsely-chopped pecans (or your favorite nuts)
1 cup shredded (peeled or unpeeled)
* 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
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 eggs 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, chopped nuts, and shredded zucchini squash 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 already 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.
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:
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.