Sourdough Banana Bread

Over a month ago I promised I'd post some more recipes that use sourdough starter.  I'm just getting around to that tonight and I apologize.  I haven't even started my new starter yet that I spoke of either.  Time gets away from you sometimes, especially with an active and adorable 2-year old in your shadow.

Even if I only start another starter to make this banana bread, it is well worth it.  Even though it has been two months (*cough* jeez) since I made it, I can remember how fantastically light and fluffy it was and it had that tell-tale sourdough tang... mmm!  This isn't my recipe, I found it on The Fresh Loaf forums, but made a couple of tweaks to make it my own.


Sourdough Banana Bread
Adapted from the forums at The Fresh Loaf
Makes 1 Loaf


1/3 cup unsalted butter at room temperature
1 cup sugar
1 egg
1 cup mashed banana
1 tsp pure vanilla extract 
1 cup sourdough starter
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt 
1/2 cup cinnamon chips
1-2 tbsp Turbinado sugar, for top


In a large mixing bowl, cream butter well, add sugar and cream together until light and fluffy (I did this by hand as I do all my quick breads and muffins... give the ol' stand mixer a break). Beat in bananas, egg, sourdough starter and vanilla and mix well.  Add the flour, baking powder, baking soda, salt and cinnamon chips and with a light hand, mix in dry ingredients until no dry bits remain.  Scrape batter into a greased and floured 9x5 inch loaf pan, smooth top, sprinkle with Turbinado and bake for one hour in a preheated 350 degree oven (or until a toothpick inserted comes out clean).  Allow to cool in pan for 10 minutes, then remove to cooling rack.
Enjoy!