Banana Sourdough Bread

I decided to make this bread because I had some extra ripe bananas, and more bread flour than I know what to do with.

My roommate recently bought me a 50 lb. bag of bread flour in effort to encourage me to bake more bread. It's totally working. I plan to post each unique recipe I make with this giant bag. Check out these pretzels!

The Recipe (Condensed)

• 1/2 cup water
• 1 cup sourdough starter
• 2 eggs
• 3 ripe medium-sized bananas
• 1 packet instant yeast
• 1 tsp cinnamon
• 1/3 cup sugar
• 1/2 tsp ginger
• dollup of coconut oil
• some salt (1/2 tsp?)
• 5 cups flour, divided

Tools:

• I used 2 9x5" loaf pans
• A KitchenAid Mixer
• measuring cups/spoons.

Step 1: Yeast, Starter and Eggs.

When proofing yeast, I make a warm bath for my mixing bowl in the sink. I plug the sink and fill it with about an inch of warmish water. I always check how warm the water is by checking it with my wrist. If the water feels hot on your wrist, you'll most likely kill your yeast, which we don't want. Warm to the wrist=perfect.

If you are finicky and want to be perfect, get out a thermometer and get your water somewhere between 110F-115F.

Add a half cup of water to your mixing bowl, and sprinkle your yeast packet into the water. Let stand until yeast is hydrated - about 5 minutes.

Then add 1 cup sourdough starter, and 2 eggs. The first part of this recipe will be mixed with the paddle, then move to the bread hook for kneading in flour.

Mix with paddle for about two minutes on medium speed.

Comments

[nadialtbr]

I just started learning how to bake sourdough loaves, this will be my next project. Looks great. Thank you for sharing.

[Kimberly^]

Oh yea..I also upped the yeast to 1 T since you mentioned having a hard time getting it to rise. I don't use instant, so I had regular active dry yeast and used that. Thanks again!

[Kimberly^]

ok, just wanted to let you know I made this today! I had to tweak JUST a bit because my bananas were not as ripe as yours. I added 1/2 c sugar instead of 1/3 c to make up for the sweetness. I used 4 1/2 cups of flour, but I think I could have added another 1/4- 1/2 cup and been ok. I had just exactly ONE blop of TJ's coconut oil left in the jar and I loved the hint of coconut flavor with the banana! The sourdough was so good in this recipe. I made oatmeal this morning, put a glob of peanut butter in it, instead of using sugar and served this bread with butter next to it. The peanut butter oatmeal was so good with it, it made me want more at lunch. So, I made peanut butter sandwiches with slices of the banana bread. Holy heck!!! I'm addicted now! :) Thank you for a wonderful recipe!

[Kimberly^]

Yum! I have been babying my sourdough starter for 2 weeks and want to make something yummy for Thanksgiving. Thanks for a wonderful recipe..can't wait to try it1

[audreyobscura]

Hey there, I just made this recipe again, and it took less flour this time. I imagine it was because of the ripeness of the bananas. You want to flour your dough until it is just barely tacky to the touch. I imagine your loaves will take 4-6 cups of flour.