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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 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% | |
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: Goodeatin
On Apr 21, 2009
Great banana bread. Very nice texture, great to have another use for my starter. I make a lot of banana bread as I often have old bananas to use up, and while this is not the lowest fat recipe, the texture makes up for it.
From: Chef #1209507
On Mar 20, 2009
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!
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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