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