Time 1h20m Yield 8 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir into the banana mixture until just combined. Do not overbeat. Fold in pecans, almonds, and cranberries. Pour batter into the prepared pan. Let batter rest for about 10 minutes. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 11 Steps:
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.
More about “sourdough banana bread recipes”
Time 1h25m Yield Makes 1 loaf Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with olive oil or cooking spray. Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Slice 2 thin lengthwise slices from one banana and set aside (optional); mash unsliced portion of that banana with 2 more bananas. Measure 1 1/4 cups mashed banana into a bowl (if you don’t have enough, mash in remaining one); whisk in sourdough discard to combine. Whisk in oil, maple syrup, and eggs. Stir in dry ingredients. Transfer to prepared pan. Top with reserved banana slices, gently pressing into batter slightly to adhere. Sprinkle with sugar, for a crackly crust. Bake until a tester inserted into center of loaf comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan on a wire rack 15 minutes, then transfer directly to rack and let cool completely. Banana bread is best served the day it’s baked, but can be tightly wrapped in parchment-lined foil and stored at room temperature up to 2 days.
