Thursday, October 16, 2008

Banana Bread...

But not just any banana bread! It's sourdough banana bread! Ever since I made the Sourdough Chocolate Cake, I've been looking for other places to incorporate my leftover starter and this seemed like the next place to start. I tell you, putting starter in and having no one know the difference is for me akin to mothers hiding vegetables in their children's food and actually getting them to eat it! This banana bread was actually really good. Really moist and fragrant.. I'm still not so sure what the starter actually added because I personally didn't taste enough to be able to discern the heightened flavor or texture although my mother loved it and couldn't stop nibbling. I decided to freeze the loaf in individual portions in freezer bags so they're available to just pull out and defrost for a yummy snack. Because I didn't use butter or margarine, this recipe comes together in no time. As always, be sure to check out this week's Yeastspotting!

Sourdough Banana Bread
adapted from A Passion for Baking

1/2 cup vegetable oil
1 cup sugar
2 eggs
1 cup mashed banana
1 cup refreshed sourdough starter
1 tsp vanilla
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 and grease a 9x5" loafpan.

In a large bowl combine all the dry ingredients,

stir to combine.

In another large bowl, place all the wet ingredients,

and stir really well to ensure that all the sourdough starter has dissolved.

Pour the liquid ingredients on top of the dry ingredients and stir well, but not too much.

Pan up!

Bake for 50-55 minutes or until a cake tester inserted comes out clean. Cool completely before slicing and serving!

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