I am still new at this, however, so when I want to make sourdough banana bread for the first time, I need a place to jump from. In this case, I used my super yummy Sourdough Chocolate Cupcake recipe. Cut back on the oil and sugar because bananas are sweet and moist, then add more flour to compensate for the liquid the banana puree contributes. Obviously there is a longer bake time, so I had to play around with that. Now I don't mind when the bananas get old.
1 cup freshly fed sourdough starter
1 cup raw milk
3 cups spelt flour
3/4 cups coconut sugar
2 eggs
1/2 cup coconut oil
2 cups over ripe banana puree
2 teaspoons vanilla
1 teaspoon salt
1 1/2 teaspoons baking soda
Mix starter, milk and flour. Cover and let rest at room temperature for 6-8 hours. Don’t worry if it doesn’t get really bubbly. Cream together sugar and eggs. Add oil, banana puree, vanilla, salt and baking soda smooth. Add half of sourdough mixture and pulse 3 times. Scrape out remaining mixture and pulse until thoroughly mixed but do not whip vigorously. The texture is quite gloppy. Ladle into 2 small, greased (with coconut oil) bread pans and bake at 350 degrees for 50 minutes. Let cool for 5 minutes and remove from pan to cool. Delicious to eat when it is still warm with a pad of butter, but if storing, it is best to cool completely before slicing.
links; Pennywise Platter, Things I Love Thursday, Ultimate Recipe Swap, Foodie Friday, Finer Things Friday, GCC Recipe Swap
My to do list today says feed sourdough. Now I know what to make tomorrow with my freshly fed starter. Thank you!
ReplyDeleteSo how satisfied were you with this recipe? I have a constant struggle with how to make banana bread...it's one recipe I haven't been able to convert to a soaked/soured version and that makes me sad! I'd love to try this one, but I'm afraid of another flop!
ReplyDeleteI found you at Fight Back Friday. I'd love a visit at plusothergoodstuff (dot) blogspot (dot) com. :)
I'm looking forward to trying this recipe. I think I'll try it with banana first, and then, if I like how it turns out, I'll modify the spices and try it with pumpkin.
ReplyDeleteJoanna, I only post recipes that I am extremely happy with. I use this blog as a recipe journal of my "keepers." You will notice I don't blog everyday or even every week. It wouldn't be here if it wasn't worthwhile :) The only variables are your sourdough starter (I keep a 100% hydration) and your oven. Cook time is different in various sized pans as well. This is one recipe that when in doubt, cook longer verse shorter. It is very moist and hard to dry out, but a doughy center is no good!
ReplyDeleteKurt, I love the idea of pumpkin! Let me know how it goes, would ya?
I tried making a pumpkin variety of this recipe this morning. I only made half the recipe, and I substituted a cup of pumpkin puree for what would have been a cup of mashed banana; I also added 1 tsp. cinnamon, 1/2 tsp. cloves, and 1/4 tsp. of nutmeg, plus I folded in about 1/3 cup of blueberries before I put the batter into the pan. It baked in the same amount of time and a toothpick inserted in a few spots near the center came out clean. It looked perfect when I took the pan out of the oven, and I let it cool in the pan about 6 minutes before trying to remove it. Unfortunately, the loaf didn't hold together as well as I would have hoped when I took it out of the pan. It cracked in a few places, and one top corner stuck to the pan and tore off. When I cut into it, I was astounded at how moist it was and I wondered if it would have benefitted from more cooking time--it tasted done, but it didn't completely look that way. I'm going to have to try it again with a few more tweaks. Although I love the taste of spelt, I'm wondering if I might get a better result with flour from wheat instead of spelt; I'm also thinking that I need to reduce the amount of pumpkin since it seems to contain more liquid than a similar amount of mashed banana does.
ReplyDeleteI agree, spelt is trickier. Did it have a nice pumpkin flavor? The other possibility is using less milk in the beginning to accommodate for more structure. I think bananas hold it together better because they contain pectin. I wonder if arrowroot powder might be a good solution. Thank you for reporting back and good luck with the tweaks!
ReplyDeleteWhen you say "pulse 3 times," what do you mean exactly?
ReplyDeleteIt is pretty much turning the mixer on and off 3 times, most mixers have a pulse switch. It will agitate the batter enough to combine but will not over mix.
ReplyDeleteWe and our many house-guests are loving these! I do them in muffin tins, and any leftovers in donut pans for fun. The kids are devouring them. I'm baking another batch right now. Thank you!
ReplyDelete