Friday, February 6, 2015

Sourdough Banana Bread



I was a little hesitant with this recipe. I make a good banana bread and did I really need a different one - well apparently I did. It's another one from that Step-by-Step Breads book that I keep telling you to get. I think at this point I've tried almost every recipe in there.

Sourdough Banana Bread (Adapted from Step-By-Step Breads)

2 1/4 c flour
1 t baking powder
1 t salt
1/2 t baking soda
1 t cinnamon
1 t nutmeg
1 egg
1/4 c sugar
1/2 c brown sugar
1/3 c oil
1 c sourdough starter (at room temperature)
1 c mashed ripe banana (about 3)
1 t vanilla
1/2 t lemon zest
1 1/2 c raisins
1 c nuts (optional)

In a small bowl mix dry flour, baking powder, salt, baking soda, cinnamon, nutmeg. Set aside. In a mixer beat egg. Add sugars and oil. Add the sourdough starter, bananas, vanilla, and lemon zest. Mix until blended. Gradually add the flour until mixed in. Stir in raisins. Pour into a 9x5 loaf pan. Bake at 350 (325 for glass) for 1 hour 10 min or until toothpick comes out clean. Cool on rack for 10 minutes and then remove from pan.

Good Side
Bad Side

 I had a little bit of an overflow of the pan issue. I forgot that I don't like to use this pan for the first time with a recipe because I think it is a little on the small size. I like to use my metal pan first time around to see what the batter situation is like. So we just won't look at that side ;-) Everyone has a good side and bad side.

I didn't have any lemon zest but I think that would have added a nice little bit extra flavor. The crust is a bit crusty because of the sourdough and it's quite nice. I added a little more raisins in the recipe above because I thought it was a little skimpy with just 1 cup. But overall a really nice bread to go with a good cup of tea.

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