An ultimate sweet and delicious comfort food of mine. This yields a dense bread with more banana flavor! But if you want a lighter, less dense bread with less banana flavor, use 2 bananas instead of 3!
If you want to make normal non-sourdough banana bread
If you want to make sourdough starter
The original recipe is modified from: https://www.food.com/recipe/sourdough-banana-bread-6670?photo=cGhvdG8tMjI2MDg1#activity-feed
The recipe is here, and pictures of the process are below:
Ingredients:
Denser and more banana-y version:
2 cups all-purpose flour (300 g)
1/2 teaspoon salt (use 1 tsp. if using unsalted butter)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup salted butter at room temperature (113 g)
1 cup sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cup mashed banana (about 3 medium overripe bananas) (~370 g banana)*
1 cup sourdough starter, fed 12-24 hours prior to making this recipe (~210 g)
1 cup chopped walnuts (120 g)
3 Tbsp. milk
*Note: your bananas should be very ripe! Some yellow is okay but they should definitely be turning black and the skin should feel soft. If you don't have 3 bananas use 2, and you'll get a lighter texture and flavor.
Directions:
Butter 1 9x5" loaf pan, or 4 small 3x5" pans, or make muffins (I think this would yield about 18 muffins.)
Preheat oven to 350°F.
In a medium bowl mix together the flour, baking powder, salt, and baking soda. Set aside.
Mash your bananas very well and set aside.
Cream butter and sugar together until light and fluffy.
Mix in egg and vanilla until very well combined.
Add the bananas and sourdough to the batter and mix until combined.
Then add in the flour mixture, milk, and walnuts and fold together until just combined. The dough will be thick.
Distribute the batter into pan(s). Bake a whole loaf for 60 minutes, small loaves for 35-40 minutes, and muffins for 18-22 minutes, or until a toothpick comes out clean and tops are golden.
Cool 20-30 minutes at the minimum before serving. If freezing: cool to room temperature, wrap tightly with saran wrap followed by tin foil, and freeze as is or in a covered container.
Here I show how I made the less dense version:
If your bananas are this ripe and soft (or even more ripe) you're good to go!
After mixing the dry ingredients together. Set aside.
Before mashing bananas. See how soft they are!?
After mashing! Now we can get to the rest.
Before creaming the butter and sugar together.
After creaming the butter and sugar together.
After mixing in the egg and vanilla.
Before mixing in the starter and mashed banana.
After mixing in the starter and banana.
Before mixing in the milk, flour mixture, and walnuts.
After mixing in. It's time to bake!
Distribute into greased pans, filling about 2/3 full and bake!
After baking!
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