Sourdough Pumpkin Banana Bread

“This is either going to an experiment gone wrong or the most delicious concoction ever,” I thought to myself. Fortunately, it turned out to be the latter.

I’ve been experimenting with Ed, my sourdough starter, and am thoroughly enjoying it. There are still things I don’t understand and I need to do more research. But overall, I’m quite pleased with the results Ed yields.

After scouring the web for a sourdough banana bread recipe, I learned many of the recipes I found were just copying the same original one. Remembering I had pumpkin leftover in the fridge, I decided to whip together my own recipe. I’m by no means a food scientist (would love any tips from those who are!) but taking the base ingredients from the banana bread recipe and adding in my own, I think it turned out pretty darn good.

Loaf, ariel

Sourdough Pumpkin Banana Bread
(Yielded one loaf and 6 muffins)

1/3 cup butter, softened
1/2 cup scant sugar
1 egg
1 cup fresh sourdough starter (mine is whole wheat)
2 bananas, mashed
1/2 heaping cup of pumpkin puree
1 tsp. vanilla
2 cups flour (I used half whole-wheat, half white)
1 tsp salt
2 tsp cinnamon
1/8 tsp nutmeg (quick shake of the bottle)
1/2 tsp baking soda

  1. In a medium bowl, cream together butter, sugar, egg + vanilla.
  2. Mix in sourdough starter, mashed bananas, and pumpkin.
  3. In another bowl, add flour, salt, cinnamon, nutmeg and baking soda.
  4. Mix the dry ingredients into the wet mixture until just combined.
  5. Pour majority of batter into a lightly greased and floured bread pan.
  6. Line the muffin tin with 6 paper liners (that’s how many I made with the leftover dough).
  7. Bake the bread loaf at 350° F (175° C) for 30-40 minutes; bake the muffins for 12-15 minutes.
  8. Test to see if it is done by inserting a toothpick, should come out clean.

Batter

Loaf, zoomed in

Some notes:

  • I rarely heed the “cool completely before slicing” warning, because I want to eat my bread hot. It was delicious, and was fine to cut while warm.
  • My batter was a little dryer than I anticipated, but I liked the end result. It has a slightly crunchy exterior with a warm, dense middle. The texture reminded me of beer bread my mom used to make, that I loved.
  • I topped the muffins with some crumb topping I had left over.

Cut loaf, ariel

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