SOURDOUGH BANANA BREAD
When you bake sourdough bread using a homemade starter, you'll eventually end up with so much of it that you'll need to discard some to keep the amount manageable. You can compost the discard, or use it up in a recipe like this banana bread. You won't notice much difference in flavor; what you will notice is a slightly denser texture and an almost savory flavor from the use of olive oil, plus delicate sweetness from maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h25m
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with olive oil or cooking spray. Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Slice 2 thin lengthwise slices from one banana and set aside (optional); mash unsliced portion of that banana with 2 more bananas. Measure 1 1/4 cups mashed banana into a bowl (if you don't have enough, mash in remaining one); whisk in sourdough discard to combine. Whisk in oil, maple syrup, and eggs. Stir in dry ingredients. Transfer to prepared pan. Top with reserved banana slices, gently pressing into batter slightly to adhere. Sprinkle with sugar, for a crackly crust.
- Bake until a tester inserted into center of loaf comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan on a wire rack 15 minutes, then transfer directly to rack and let cool completely. Banana bread is best served the day it's baked, but can be tightly wrapped in parchment-lined foil and stored at room temperature up to 2 days.
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Md Nasir.hussain
[email protected]I'm new to baking, but this recipe was easy to follow and the bread turned out perfectly. I'm definitely going to try more sourdough recipes in the future.
Joseph Linus
[email protected]I've made this bread several times now and it's always a hit. I've even started experimenting with different add-ins, like chocolate chips and nuts.
Jacky Jung
[email protected]This bread is a bit more dense than traditional banana bread, but I actually prefer it that way. It's very filling and satisfying.
Nemo Lama
[email protected]I'm not a big fan of banana bread, but this recipe changed my mind. The sourdough starter adds a unique flavor that makes it irresistible.
Zaffar Ali Hussaini
[email protected]This bread is so easy to make and it's always a crowd-pleaser. I love that I can use up my ripe bananas in a delicious way.
Linathi Njokweni
[email protected]I had to make a few substitutions (I used almond flour instead of all-purpose flour and maple syrup instead of sugar) and the bread still turned out great.
Darren Atkins
[email protected]The bread was a bit too tangy for my taste. Next time, I'll use less sourdough starter.
Thabiso Shadrik
[email protected]I followed the recipe exactly and the bread turned out dry and crumbly. I'm not sure what went wrong.
Jackson Sanderson
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly.
wajid Gad
[email protected]I was skeptical about using sourdough starter in banana bread, but I'm so glad I tried it. The bread turned out perfectly and had a wonderful flavor.
Sandra Nielsen
[email protected]This bread was a hit at my last brunch party. Everyone raved about the flavor and texture. I'll definitely be making it again soon.
Tharindu Vishwanath
[email protected]I've been baking banana bread for years, but this sourdough version is by far my favorite. It's so moist and flavorful, and the sourdough starter gives it a unique tang that I love.
A Ali Tabish
[email protected]This sourdough banana bread is a game-changer! The tanginess of the sourdough starter adds a delightful depth of flavor that perfectly complements the sweetness of the bananas. It has a moist and tender crumb, and the crunchy walnuts add a nice textu