Prep 10 mins
Cook 1 hr
I enjoy finding interesting different things to make from Alaskan sourdough starter (see Mendenhall Sourdough Gingerbread for instance), so I was so happy when I was able to adopt this recipe! :)
- Cream together the shortening and sugar, add egg and mix until blended.
- Stir in bananas and sourdough starter.
- Add orange peel or vanilla.
- Stir flour and measure again with salt, baking powder and soda.
- Add flour mixture and walnuts to the first mixture, stirring until just blended.
- Pour into greased 9 x 5-inch loaf pan.
- Bake in 350 degree oven for 1 hour or until toothpick comes out clean.
- Cool to cold before slicing.
I used up extra starter and the older blackened bananas! No waste, woo hoo! Wonderful banana bread, a most enjoyable breakfast for the family. I used part whole wheat flour and butter in the recipe. The only other change I might make next time would be to decrease the sugar by 1/4 cup or so. Thanks for sharing!
Banana nut bread has to be one of my favorite things on earth, and to make one with leftover starter only makes it that much better. I use butter instead of shortening and white whole wheat flour, it rises beautifully and is absolutely yummy.
This was my first attempt at cooking banana bread with new starter. It worked great! I cut the back on the sugar by a little over 1/4 cup and decreased the cooking time by 13 minutes. The bread has a good texture and tastes great. This is my family's newest favorite recipe.