Over a month ago I promised I’d post some more recipes that use sourdough starter. I’m just getting around to that tonight and I apologize. I haven’t even started my new starter yet that I spoke of either. Time gets away from you sometimes, especially with an active and adorable 2-year old in your shadow.
Even if I only start another starter to make this banana bread, it is well worth it. Even though it has been two months (*cough* jeez) since I made it, I can remember how fantastically light and fluffy it was and it had that tell-tale sourdough tang… mmm! This isn’t my recipe, I found it on The Fresh Loaf forums, but made a couple of tweaks to make it my own.
Sourdough Banana Bread
Adapted from the forums at The Fresh Loaf
Makes 1 Loaf
1/3 cup unsalted butter at room temperature
1 cup sugar
1 cup mashed banana
1 tsp pure vanilla extract
1 cup sourdough starter
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup cinnamon chips
1-2 tbsp Turbinado sugar, for top
In a large mixing bowl, cream butter well, add sugar and cream together until light and fluffy (I did this by hand as I do all my quick breads and muffins… give the ol’ stand mixer a break). Beat in bananas, egg, sourdough starter and vanilla and mix well. Add the flour, baking powder, baking soda, salt and cinnamon chips and with a light hand, mix in dry ingredients until no dry bits remain. Scrape batter into a greased and floured 9×5 inch loaf pan, smooth top, sprinkle with Turbinado and bake for one hour in a preheated 350 degree oven (or until a toothpick inserted comes out clean). Allow to cool in pan for 10 minutes, then remove to cooling rack.