I recently discovered a fun website called Sourdough Surprises - "a monthly baking group who strive to use our sourdough starters for things besides bread (although we do a lot of that, too!)." Given my recent obsession with exploring uses for my sourdough starter, this got me pretty excited. Basically, each month an assignment is given, participating bakers must make a specific something using sourdough starter. Past months have included challenges like steamed buns, croissants, granola bars, kolaches, crepes, and so many more!
The challenge for March, because of celebrating three years of Sourdough Surprises, was to choose from any of the previous challenges. I had some bananas that needed to be used, so I chose the category of Quick Breads and Muffins, and made Sourdough Banana Bread.
I have found that there is a very distinct flavor in every sweet thing that I have made with sourdough. Sometimes it's strong, sometimes it's mild. It's a little bit of tang, a little bit of richness and depth of flavor that you don't really get when you don't sourdough. But add sourdough, and that flavor is always there, whether the recipe is cookies, brownies, cake, muffins, or pudding. This recipe is no exception. Sourdough Banana Bread tastes exactly like I would have imagined it - like banana bread, but with that distinct tang and richness that sourdough adds. It's quite good.
Sourdough Banana Bread
(recipe from Cook's Hideout)
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/3 cup oil
3/4 cup sugar
1 cup mashed ripe banana
1 cup sourdough starter
1 tsp. vanilla
3/4 cup chocolate chips or walnuts
Preheat oven to 350. Grease 9x5 loaf pan.
In medium mixing bowl, combine flours, baking powder, baking soda, and salt. Set aside.
In large bowl, mix oil and sugar until sugar is almost dissolved. Add egg and mix well. Next add mashed banana, sourdough starter, and vanilla. Mix well.
Add dry ingredients to wet ingredients and mix until combined. Stir in chocolate chips or chopped walnuts.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted into center of bread comes out clean.
Cool in pan for 10 minutes before removing to wire rack to cool completely.
Notes: I doubled the recipe because I had lots of bananas to use up. I only have one 9x5 pan, so I put half of the batter into the loaf pan, and the other half went into an 8x8 baking dish. The bread in the 8x8 was finished baking after 50 minutes, the bread in the 9x5 loaf pan took the full 60 minutes.
I used peanut butter chips in one, and a combination of peanut butter chips and chocolate chips in the other, just for fun. Yummy!
This post is linked to:
The Little Thumbs Up (March 2015 - BANANA) event organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Faeez of BitterSweetSpicy.
"Think Tank Thursday" at Joyful Homemaking