I don't know about you, but I'm guilty of being that person who buys a large bundle of bananas at the store, only to eat 2 or 3 of them before they are a bundle of black, mushy bananas on my counter.
My answer to this inevitable dilemma (besides buying less bananas) is almost always BANANA BREAD.
And guess what? You can make the best banana bread using overripe bananas, sourdough starter (or discard), butter, eggs, brown sugar and flour (plus a few other simple ingredients)! It's so simple and it's the most moist (ugh hate that word, but I am forced to use it often as a baker) and delicious treat you will have in a long time!
INGREDIENTS NEEDED:
Active sourdough starter (or discard) - y'all know by now that I prefer using active starter in my recipes, but discard will work too!
Overripe bananas - the more ripe the better! So bring on those mushy, black bananas!
Butter
Eggs
Sour cream - I know, it sounds crazy, but it makes the bread more tender.
Dark brown sugar - any sugar will work, but dark brown sugar is my favorite.
All purpose flour
Vanilla extract
Salt
Baking soda + powder
My mom made banana bread a lot when I was younger, so when I make this bread I'm often transported back to a time when I'd come home from school to the smell of warm, fresh bread. I'm excited to pass this down to my daughter who helped me make this loaf!
SOURDOUGH BANANA BREAD
Original Recipe: Little Spoon Farm
INGREDIENTS
Wet Ingredients
8 tablespoons unsalted butter
1 cup dark brown sugar (or any sugar)
2 large eggs
3 medium very ripe bananas (mashed)
3 tablespoons sour cream
1 teaspoon vanilla extract
½ cup sourdough starter (or discard)
Dry Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
pinch sea salt
Optional
½ cup chopped walnuts - I left these out because my daughter doesn't like them, but I prefer them in mine!
INSTRUCTIONS
Preheat the oven to 350°F and lightly grease a 9" x 5" loaf pan.
Whisk the dry ingredients - flour, salt, baking powder, and baking soda - together in a large bowl and set aside. In a separate (medium) bowl mash the bananas with a fork until smooth.
In a third (medium) bowl, melt the butter in the microwave. Add the brown sugar, eggs, sourdough starter discard, vanilla extract, sour cream, and mashed bananas to the bowl with the butter and stir them with a spoon or spatula until the mixture is smooth.
Add the wet and dry ingredients together and stir until just combined. (Don't over mix!) Fold in the walnuts, if using them.
Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean (mine took 60 minutes).
Allow the bread to cool in the loaf pan for at least 15 minutes before removing it from the loaf pan and transferring it to a cooling rack. Let it cool completely before slicing into it (the hardest part!).
STORING
Store at room temperature for up to 3 days, wrapped in plastic wrap or aluminum foil or freeze for up to 3 months tightly wrapped in foil and plastic.
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