Why Sourdough Banana Zucchini Bread? Because I had an abundance of zucchini squash in my garden this year. So, what do you do with all those zucchini – you make Sourdough Banana Zucchini Bread. This Sourdough Banana Zucchini Bread recipe is perfect as it is so so easy to make and delicious! Perfect for breakfast with butter or jam.
- 1/3 cup butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, slightly beaten
- 2 very ripe bananas, mashed (preferably overripe)*
- 1 cup sourdough starter**
- 1 teaspoon pure vanilla extract or 1 teaspoon grated orange zest (rind)
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 3/4 to 1 cup pecans or your favorite nuts, coarsely chopped
- 1 cup zucchini squash, shredded (peeled or unpeeled)
Grease one 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 and let the filled loaf pan aside for 15 to 20 minutes before baking. 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 internal temperature of the bread should be at 200 degrees F. when done.
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.
* 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.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Did you know that the name sourdough comes from San Francisco and their famous sourdough breads? It is thought that French bakers brought sourdough techniques to Northern California during the California Gold Rush in the late 1800s. If you don’t want to make your own sourdough starter, you can buy a San Francisco sourdough starter from Amazon.
Categories:Baking Bananas Quick Bread Quick Bread Sourdough Recipes Zucchini Squash/ Crookneck/ Misc. Summer Squash