SOURDOUGH BANANA BREAD

  Unlike the traditional cake-textured banana breads, this banana bread features a soft, sliceable crumb with a lovely banana flavour (they firm up slightly once refrigerated). We enjoy adding a handful of walnuts and lemon zest occasionally, and these loaves freeze well, making bulk baking simple and quick - why not bake 3 or 4 (or more) if your oven fits them all at once. This is a great recipe to use up leftover sourdough starter. Enjoy!
   
Ingredients for SOURDOUGH BANANA BREAD

1
2
3
4
Rye Sourdough Starter, Active*
175g
350g
525g
700g
Banana, Ripe, Mashed**
150g
300g
450g
600g
Milk (Full Cream or Coconut)
140g
280g
420g
560g
Sugar, Brown
110g
220g
330g
440g
Eggs, Large (approx. 56g each)
1-2
3
4-5
6
Butter, Melted
60g
120g
180g
240g
Vanilla Extract***
7g
14g
21g
28g
Plain (All Purpose) White Wheat Flour
280g
560g
840g
1120g
Salt, Finely Ground
7g
14g
21g
28g
Baking Powder
7g
14g
21g
28g
Bicarbonate of Soda
3g
6g
9g
12g
Cinnamon or Ginger, Ground
3g
6g
9g
12g
Flavouring (optional): i.e. choc-chips, coconut, macadamias or walnuts.
Topping (optional): i.e. banana slices, buttercream, cream cheese frosting or nuts.
* Sourdough starter hydration: 150%
** Replace up to 50% of the banana weight with crushed pineapple or pureed mango.
*** Use the zest and/or juice from a lemon, lime or orange wedge instead of the vanilla.
   
METHOD:
1. Activate sourdough starter.
2. Pre-heat oven to 180°C.
3. Grease and line loaf pan/s.
4. Measure wet ingredients (sourdough starter, mashed bananas, milk, sugar, eggs, melted butter and vanilla) into a large bowl. Mix well.
5. Sift dry ingredients (flour, salt, baking powder, bicarbonate of soda and spices) into the wet ingredient bowl. Mix well.
6. Add extra flavouring if desired and stir to incorporate.
7. Pour mixture into lined pan/s.
8. Add extra banana slices or nuts to the top (if using).
9. Bake at 180°C for 45-60 minutes (uncovered) until cooked (no stickiness on a skewer when inserted).
10. Remove banana bread loaves from the oven. Cool in the tin for 5 minutes then cool completely on a wire rack.
11. Add frosting and nuts (if using).
12. Slice banana bread and serve.
13. Store banana bread: always store iced banana bread wrapped in the refrigerator and consume within a week. Un-iced banana bread can be wrapped and stored at room temperature for consumption within a day or so, or wrap and store them in the refrigerator (up to a week) or freeze (whole or sliced). 

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