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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 12 servings The following items or measurements are not included below: sourdough starter |
||
| Calories 289 | ||
| Calories from Fat 125 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.0g | 21% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 283mg | 11% | |
| Potassium 128mg | 3% | |
| Total Carbohydrate 38.0g | 12% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 19.3g | ||
| Protein 4.0g | 7% | |
Sourdough Banana Bread
By: Julesong
Mar 6, 2000
I enjoy finding interesting different things to make from Alaskan sourdough starter (see Mendenhall Sourdough Gingerbread for instance), so I was so happy when I was able to adopt this recipe! 
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 grated orange rind
Directions
1
Cream together the shortening and sugar, add egg and mix until blended.2
Stir in bananas and sourdough starter.3
Add orange peel or vanilla.4
Stir flour and measure again with salt, baking powder and soda.5
Add flour mixture and walnuts to the first mixture, stirring until just blended.6
Pour into greased 9 x 5-inch loaf pan.7
Bake in 350 degree oven for 1 hour or until toothpick comes out clean.8
Cool to cold before slicing.
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Featured Reviews for This Recipe
From: Abby Girl
On Aug 6, 2008
Made my world rock!!! I exchanged the walnuts for chocolate chips as my DH is not supposed to eat nuts. Nice way to use up my sourdough starter and some frozen bananas that I had in the freezer. I thought the bananas would release too much liquid, but everything worked out wonderfully! As I usually freeze my quick breads, I made these into 2 smaller loaf pans (they were done in 40 - 45 minutes). I find that they are easier to cut into slices when frozen. I also tried Kittencal's Pan Release, Better Than Pam Spray! (Professional Pan Coating) #78579 and it worked like a snap! This one is going into the books!! Great contribution!
From: TN Cricket
On Apr 22, 2008
This is by far the BEST banana bread we ever tasted! Very easy to make and with frozen bananas in the freezer I can mix one up quickly. A keeper for sure!
From: goldenraspberry
On Oct 7, 2006
I made this for breakfast today and everyone loved it! I spooned the batter into silicone muffin trays instead of a loaf pan. I reduced the cooking time to 30 minutes. Turned out perfectly! Thanks
From: Buster's friend
On May 10, 2007
OMG! It is sooo worth waiting 3 days for my starter to get going to make this bread! Ordinarily I am not a fan of banana bread but I had some bananas I was getting sick of throwing into smoothies soo...the texture & flavor on this loaf can not be beat! It has a light crumb, delicately scented & flavoured by the banana - NO GREASINESS & not overwhelmingly sweet. Perfect! After cutting the shortening with a pastry cutter the loaf came together as ast as any quick bread (but oh so much tastier!) LOL - I forgot to mix in the walnuts & realized that as I was pouring into the laof pan - just dumped it back into the bowl & mixed 'em in - no problemo! I am going to make 3 more of these & bring them in to my peridontist's office on my day of surgery next week! (Trust me, if this was not a GREAT recipe I would not be doing that!) addendum - the orange zest really makes this special! Just realized I used only 1/2 cup of sugar - will continue making it this way.
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