Credits to The Pantry Mama
Ingredients
- 250g overripe bananas (approximately 3)
- 1 egg
- 1 tsp vanilla extract
- 100g sourdough starter, discard or active
- 200g all purpose flour
- 2 tsp (12g) baking powder
- 100g brown sugar
- 50g white sugar (optional)
- Pinch of salt
Instructions
- Preheat oven to 350 F
- Mash the overripe bananas with the back of a fork until they are fairly smooth.
- Beat the egg and vanilla together and add to the mashed bananas. Lightly mix the egg mix through.
- Melt the butter and add to the egg and banana mixture, whisking while you add to prevent the hot butter from curdling the eggs.
- Add the sourdough starter to the wet ingredients and mix thoroughly.
- In a separate bowl, mix all dry ingredients together thoroughly. Add to the wet ingredients and stir until just combined.
- Pour mixture into a buttered loaf tin.
- Bake at 250F for around 45 minutes to 1 hour. The banana bread is cooked when a skewer is inserted and comes out clean.
- Allow to cool for 20 minutes before removing from the tin.
Natalie’s notes
Made 7/8/24. Added 1/2 tsp almond extract and did not add the white sugar. Easy and delicious, not too sweet.
