Community Pick
Sourdough Banana Bread
"I enjoy finding interesting different things to make from Alaskan sourdough starter (see recipe #7020 for instance), so I was so happy when I was able to adopt this recipe! :)"
photo by Tea Jenny
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- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1⁄2 cup shortening
- 1 cup sugar
- 1 large egg
- 1 cup mashed banana
- 1 cup sourdough starter
- 2 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup chopped walnuts
- 1 teaspoon vanilla or 1 teaspoon grated orange rind
directions
- Cream together the shortening and sugar, add egg and mix until blended.
- Stir in bananas and sourdough starter.
- Add orange peel or vanilla.
- Stir flour and measure again with salt, baking powder and soda.
- Add flour mixture and walnuts to the first mixture, stirring until just blended.
- Pour into greased 9 x 5-inch loaf pan.
- Bake in 350 degree oven for 1 hour or until toothpick comes out clean.
- Cool to cold before slicing.
Questions & Replies
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Is this fed or unfed starter?
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How do I print these recipes.
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How much should this rise?
Reviews
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I used up extra starter and the older blackened bananas! No waste, woo hoo! Wonderful banana bread, a most enjoyable breakfast for the family. I used part whole wheat flour and butter in the recipe. The only other change I might make next time would be to decrease the sugar by 1/4 cup or so. Thanks for sharing! -
It turned out wonderful! The texture and flavor were awesome. Instead of one cup of sugar I used one cup of honey. For the shortening I used one stick of butter. I was not sure how the cup of honey would turn out because we do not like do use sugar. But it was perfect! I am making it again today! -
Banana nut bread has to be one of my favorite things on earth, and to make one with leftover starter only makes it that much better. I use butter instead of shortening and white whole wheat flour, it rises beautifully and is absolutely yummy. -
Delicious! Definitely the best banana bread I have ever tasted.. I'm not sure if it has to do with the starter or what. This bread is light and fluffy, the perfect weight, not dense and thick like normal banana bread. The yellow color is interesting but fun. I used 3 bananas to make one cup. A good tip for making banana bread is too not mash them too much, i leave about quarter sized chunks, and this will prevent the bread from becoming too chewy. I did about 1/4 cup chocolate chips and 1/2 cup walnuts because i ran out of both, but it turned out delicious. #4/5 is slightly confusing, I would recommend mixing all dry ingredients in bowl. This is probably what they meant but it was a little unclear. I also split into 2 9*5 pans, because I am bringing one to a friend and wanted to keep one for my family! They both turned out good sized, but it would be good to have the height of one loaf. Great recipe I highly recommend it! -
Best banana bread I've ever made and had! by far! I've never used shortening in a quick bread before so I was skeptical, but it turns out a REALLY lovely, non-greasy loaf! I used a little extra sugar because my starter is really mature and assertive. Absolutely perfect! this will be my go-to from now on!
see 37 more reviews
Tweaks
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Coconut oil for shortening. Brown sugar for some of the sugar. Add a bit of cinnamon.
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This is THE best banana bread recipe. I made muffins instead of bread and they were gone between my husband and I within a few hours. We couldn't stop munching on them!! Will use this again and again. -
can you use bread flour? -
Hello! I made it vegan by using a flax egg and earth balance for butter. I used 1//4 cup less sugar too. It was delicious.
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The mixing directions were completely contrary to what I'm used to when it comes to quick breads, so I just did it like I normally do on other recipes. 1/4c shortening, 1/4c butter, melted. Mix the sourdough starter, sugar, fruit, egg, vanilla, then mix in the melted butter shortening mixture, so it gets fairly well distributed in little globules, then add in the leavenings and salt, then the flour and nuts. I let it sit and puff up a bit while I waited for my oven to pre-heat, and that did seem to give it a head start on puffing up in the oven. Maybe because I have glass bread pans, but it was not done baking at 1hr, a toothpick inserted came out rather gooey. So it baked an additional 10 mins and that seemed to finish it off.
see 1 more tweaks
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
