I started making sourdough at home again recently.. and while we no doubt could eat an entire loaf of it daily, we inevitably would eat it if I made it every day. So I make it 2-3 times per week, and feed the starter in-between with the result of a lot of discard starter. I see now that what I have been doing with it may be just as bad as making and eating the whole loaf everyday. But it's fun and tasty so let's not question it. So far leftover starter has yielded yummy buttermilk pancakes, awesome chewy crumpets, and this latest treasure - sourdough banana bread.

There's something very nostalgic about banana bread, especially wholemeal banana bread which reminds me slightly of childhood pack lunches with my sandwiches made with wholemeal Hovis bread. So this is a grown up version of childhood banana bread and packed lunches. It's better than it sounds, honest...

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Recipe (Makes a large loaf)

Ingredients:

75g buttermilk

75g melted butter or your choice of oil - coconut, rapeseed or sunflower would work

75g of your chosen sugar / sweetener - I used a mix of light muscovado and maple syrup... depends how virtuous you are trying to be

3-4 large ripe bananas (around 350g mashed weight)

150g discard sourdough starter - a couple of days old even is fine - it's for flavour not for the rise

1 egg

 

180g wholemeal flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

A pinch of salt

 

Method:

Preheat your oven to 180C, grease / line a large loaf tin

1. Mash the bananas (uneven is good so you have a few chunkier bits) and whisk in the buttermilk, butter, sugar or syrup and sourdough starter. Set aside.

2. Sieve the flour, baking powder, salt, cinnamon and bicarb into a bowl. Tip into the banana mixture and mix just enough to combine the ingredients.

3. Pour the mixture into the prepared tin, and bake for 45-50 minutes until it's risen, browned and pulling away from the sides of the in. If you insert a skewer it will come out mostly clean (no wet cake mix, perhaps a bit of banana).

 

5. Once cooked place the tin on a rack for 10-15 minutes before turning the cake out to cool completely.

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