I’ve been able to keep a sourdough starter going for a couple of months now. I’ve made three attempts at a sourdough bread and have even bought myself a proving basket (although my only attempt at using it resulted in the dough sticking to it. Lesson learnt – use more flour). For those that have a starter, you will know about the needing to feed it (keeping some aside that you feed and binning the rest). Rather than throw away this discarded starter, I’ve been keeping it in a sealed container in the fridge. Everytime I add to it, I give it a stir. So…what to do with this excess starter? It’s great to use in other baking recipes and on this occasion I made banana bread. I don’t like my banana bread too sweet as I eat it warmed through for breakfast (with pears cooked in marmalade and a dollop of yogurt) rather than a slice for elevenses or an afternoon pick me up. Feel free to add some chocolate chips or chopped nuts (pecans or walnuts would be the perfect combo). I used a food processor which makes it so quick and easy to make.
1 1/2 cups plain flour
1/2 cup coconut sugar
1 tsp baking powder
1/2 tsp salt
1 cup sourdough starter
1/2 cup butter, softened and cubed
2 medium ripe bananas, mashed
1 tsp vanilla bean paste
- Pre-heat oven to 160C fan. Grease and line a 2lb loaf tin.
- In a food processor, pulse together the flour, sugar, baking soda and salt until its all combined.
- Add the sourdough starter, cubed butter and mashed butter on top of the dry ingredients. Then add the egg and vanilla paste. Pulse together until a smooth, thick batter is formed. Scrape the batter into the prepared loaf tin.
- Bake in oven for 60 to 70 minutes until well browned and a skewer inserted into the centre comes out clean.
Serving suggestions – liberally covered with nut butter, warmed fruit and yogurt, ice cream, chocolate spread.