1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (77g) Recipe makes 12 servings The following items or measurements are not included below: sourdough starter
Calories 287
Calories from Fat 125		(43%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 283mg		11%
Potassium 128mg		3%
Total Carbohydrate 38.0g		12%
	Dietary Fiber 1.5g	6%
	Sugars 19.3g
Protein 4.0g		7%
detailed view... how is this calculated?

Sourdough Banana Bread

Recipe #6670 | 1¼ hours | 10 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sweet PQ?

On Sep 16, 2009

This had lots of flavour and made a beautiful looking loaf. For me, I found the 60 minutes baking time too long. I checked it after 55 minutes and found the crust overly browned & the inside done. Next time I will start checking after 50 minutes. (my oven temp IS accurate, btw). When I cut into it, it was crumbly. I think I may have to either add another egg, or less flour, depending on the condition of my starter (thin or thick). I will make again, paying attention to my batter so I can get the good results that others are having. I will make again as the taste is wonderul.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ratgirl13

On Aug 16, 2009

I think this is the best banana bread recipe I have tried (and I have tried a lot!) But then, anything with sourdough starter is always wonderful.

0 people found this review helpful

Was this review helpful to you? YES | NO

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

6 people found this review helpful

Was this review helpful to you? YES | NO

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.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 22 reviews