Sourdough banana bread

In response to trentmaier's request on another thread, here is a recipe for sourdough banana bread that I HIGHLY recommend. I initially based it on the recipe posted here, which was adapted from Don and Myrtle Holm's Sourdough Cookbook, but have made extensive modifications and added ingredients to lift the flavour and make it a bit more complex while retaining the dominant banana taste.

The weight measures are accurate (use these rather than the volume measures if you have a set of scales), and are the result of multiple tweakings of this recipe over many bakes. The version presented here is finely-tuned to my taste and my partner's and produces a lovely moist yummy banana bread every time. Your taste may vary, of course, but before you make any mods, do try this recipe as specified first.

The volume measures are Australian metric, but should work with imperial etc. The recipe is quite forgiving, as long as you get the batter consistency right. Too thick a consistency may yield a loaf that is less moist than it should be. Adjust the milk quantity to get the consistency right. Cooks used to this type of loaf/cake will be able to make an educated guess on the right consistency that will give them a nice moist crumb first time, but after one or two bakes, anyone can get this right. It's an easy recipe.


While preparing dough mix, pre-heat oven to 175C (350F) - if using a fan-forced oven, 160C (320F). Check top of loaf half way through bake and adjust oven temp down if necessary, or protect from over-browning with a sheet of aluminium foil over the top of the loaf.

Bake in 9x5 inch baking tin, greased or oiled to prevent sticking.

Note: I can't work out how to remove the 'g' preceding the ingredients that have been listed using small volume measures for convenience - it comes up automatically. Sorry about that.

The Dough

Ingredient Weight US Volume Bakers Percentage
canola oil (1/3 cup) 65 g 2.29 oz 0.29 cups 22.41%
sugar (1 cup) 215 g 7.58 oz 1.07 cups 74.14%
1 egg 0 g 0 oz 0 tbspns 0.00%
plain flour (2 cups) 290 g 10.23 oz 2.27 cups 100.00%
baking powder (1 teaspoon) 0 g 0 oz 0 tbspns 0.00%
baking soda (1/2 teaspoon) 0 g 0 oz 0 tbspns 0.00%
salt (1/4 teasp: optional - I leave it out) 0 g 0 oz 0 tbspns 0.00%
2-4 bananas, mashed and over-ripe 240 g 8.47 oz 1.06 cups 82.76%
sourdough starter (1 cup; 100% hydration) 225 g 7.94 oz 1.76 cups 77.59%
walnuts, roughly chopped (3/4 cup) 0 g 0 oz 0 tbspns 0.00%
vanilla essence (1 teaspoon) 0 g 0 oz 0 tbspns 0.00%
lemon zest, grated (1 teaspoon) 0 g 0 oz 0 tbspns 0.00%
nutmeg, fresh grated (1/4 teaspoon) 0 g 0 oz 0 tbspns 0.00%
cinnamon, powdered (1/4 teaspoon) 0 g 0 oz 0 tbspns 0.00%
orange blossom water (few drops - it's intense!) 0 g 0 oz 0 tbspns 0.00% (hydration)
milk (as needed, for medium-thick batter consistency) 0 g 0 oz 0 tbspns 0.00%
Total Weight: 1035 grams / 36.51 ounces
Total Flour Weight: 290 grams / 10.23 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method


In large mixing bowl, whisk oil and sugar until blended, then add egg and beat in. Stir in bananas, add sourdough starter, then mix in vanilla, lemon zest, nutmeg, cinnamon and orange blossom water. Sift flour over mix, add salt (if using), baking powder and soda, and mix in walnuts. Add milk to achieve medium-thick batter consistency (you might need just a tablespoon or so, or up to 1/3 cup...you have to trust your judgement/intuition on this). Scrape into greased loaf pan without delay and transfer to oven.

Bake for 1 hour or until skewer tests clean. Turn oven down a bit if getting dark on top - aim for golden brown. The loaf might split a bit on top - doesn't matter! This is a rustic recipe, jazzed up somewhat...not an elaborate restaurant offering.

Remove from baking tin and cool 2 hours on cake rack before slicing (with the aroma this baby emits, you'll need some discipline at this point!). It is best eaten next day, when the crumb firms up, but delaying gratification that long is a challenge. Stays moist and fresh for several days if wrapped in plastic bag or foil.

Variations:

1. Add cooked caramelised apple slices. Changes the loaf character significantly, but nice - and extra moist! (See pic at bottom).

2. Chocolate chips or similar can be a nice addition, but beware of making it too sweet - the dough is already pretty sweet...and there is already a lot going on in this recipe. Too much chocolate can tip the flavour balance into overkill here.

3. Add 45gm sultanas. I prefer the original version, but adding sultanas makes a good change.


The banana bread pictured above had massive oven spring. The top split dramatically - the flash makes it  look like molten lava!

And here's a crumb shot of a banana bread with added caramelised apple, which shows up as darker marbling:


 

Cheers
Ross

 PS: Following is my original recipe, before I modded it as detailed above. I posted this simpler version initially, then deleted it many months later after I'd arrived at the improved version as written out above. As Millciti pointed out, some aspects of the comments thread below are difficult to follow in the absence of my initial post, so here it is, reinstated (and thanks to Millciti for copying and pasting it, then making it available to me again!):


 

Note: I've been very casual about quantities, and near enough seems good enough with this recipe - have gotten a lovely moist yummy banana bread both times I've made this. So, whether you're using imperial or metric cup measurements, the end result should be fine.

While preparing dough mix, pre-heat oven to 175C (350F).

Ingredients

·                         1/3 cup (65g) light olive oil (or butter - I used oil because there's no need to melt or soften it)

·                         1 cup (215g) sugar

·                         1 egg

·                         2 cups (290g) plain flour

·                         1 tsp baking powder

·                         1/2 tsp baking soda

·                         1/2 tsp salt

·                         2 (240g approx) mashed over-ripe medium-large bananas

·                         1 cup (225g) sourdough starter

·                         3/4 cup roughly chopped walnuts

·                         1 tsp vanilla essence (or 1 tsp grated orange rind)

Method

Bake in 9x5 inch loaf pan.

Whisk oil and sugar until blended, add egg, and beat in. Stir in bananas, then add sourdough starter and vanilla (or orange rind). Sift flour over mix, add salt, baking powder and soda, and mix in. Add walnuts. Pour into greased loaf pan.

Bake for 1 hour or until toothpick comes out clean. Turn oven down a bit if getting dark on top - aim for golden brown. It might split a bit on top - doesn't matter! Cool before slicing (with the aroma this baby emits, you'll need some discipline at this point!).

Note: I've been very casual about quantities, and near enough seems good enough with this recipe - have gotten a lovely moist yummy banana bread both times I've made this. So, whether you're using imperial or metric cup measurements, the end result should be fine.


 

52 comments

Copied from the Wayback Machine.

 

In response to trentmaier's request on another thread, here is a recipe for sourdough banana bread that I HIGHLY recommend. I have adapted it from another party (see this link), who adapted it from Don and Myrtle Holm's Sourdough Cookbook.  

Note: I've been very casual about quantities, and near enough seems good enough with this recipe - have gotten a lovely moist yummy banana bread both times I've made this. So, whether you're using imperial or metric cup measurements, the end result should be fine. 

While preparing dough mix, pre-heat oven to 175C (350F).

Ingredients

  • g 1/3 cup light olive oil (or butter - I used oil because there's no need to melt or soften it)
  • g 1 cup sugar
  • g 1 egg
  • g 2 cups plain flour
  • g 1 tsp baking powder
  • g 1/2 tsp baking soda
  • g 1/2 tsp salt
  • g 2 mashed over-ripe bananas
  • g 1 cup sourdough starter
  • g 3/4 cup roughly chopped walnuts
  • g 1 tsp vanilla essence (or 1 tsp grated orange rind)

Method

Bake in 9x5 inch loaf pan.

Whisk oil and sugar until blended, add egg, and beat in. Stir in bananas, then add sourdough starter and vanilla (or orange rind). Sift flour over mix, add salt, baking powder and soda, and mix in. Add walnuts. Pour into greased loaf pan. Bake for 1 hour or until toothpick comes out clean. Turn oven down a bit if getting dark on top - aim for golden brown. It might split a bit on top - doesn't matter! Cool before slicing (with the aroma this baby emits, you'll need some discipline at this point!).

Cheers
Ross

 

 

Sourdough. com would not let me post a link to where the recipe was save on the WayBack Machine.  You can Google WayBack Machine and paste the URL in for this reciepe.  You will be give a number of choices for what date you want to see the recipe so just pick the oldest date and you will see the recipe.