April 28, 2020

Sourdough Banana Bread

I always love having bananas on hand because my girls love them and because we always have some leftover from buying a bunch so that means I can turn it into banana bread! I love banana bread it is the perfect treat and the perfect breakfast. This one has a healthy twist! In this recipe I use Maple Syrup vice refined white sugar, I use Oat Flour (though you can sub all purpose), AND I use one cup of sourdough starter! If you have never heard of sourdough I truly hope you go and look it up after this! There are sooo many benefits to wild yeast and I hope you get to creating your own starter! Make sure for this recipe you use fed sourdough starter which means you have fed your starter equal parts water and flour and you have let it sit out for at least 12 hours! I hope you enjoy this version of banana bread! OH and of course feel free to add in a cup of dark chocolate chips to make this extra yummy!

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Sourdough Banana Bread
This Sourdough Banana Bread doesn't use refined sugar and uses Oat Flour! It is the perfect bread to make when those bananas are ripe! Since it uses fed sourdough starter that means that it also has good bacteria that is good for your gut!
  1. Preheat oven to 350 degrees F
  2. Cream together the maple syrup, softened butter, vanilla extract, and the egg (I use a stand mixer for this)
  3. Once creamed mix in your mashed bananas and your sourdough starter (I do this by hand)
  4. In a separate bowl mix your flour, salt, and baking soda and then mix it into the banana mixture until just combined (By hand)
  5. Mix in Chocolate Chips if desired
  6. Pour batter into a greased loaf pan and bake at 350 degrees F for 45 minutes to an hour (I baked mine for the full hour because I like the crispy edges but be sure to check in on it as every oven heats differently)

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