Feeding your sourdough starter? Taking the discard and putting it in
banana bread gives this favorite quick loaf a subtle tang that nicely balances the sweetness of the bananas and honey. Plus, your bread will stay fresh longer — what a great way to use up any excess starter you might otherwise throw away!
PREP BAKE T O TA L YIELD
15 mins 1 hr 5 mins to 1 hr 40 mins 1 loaf, 12
1 hr 15 mins generous servings
Ingredients Instructions 8 tablespoons (113g) unsalted 1 Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" butter, at cool room temperature x 4" tea loaf pan. 2/3 cup (142g) light brown sugar 2 In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, or dark brown sugar, packed baking soda, baking powder, and salt, beating until smooth. 1 teaspoon King Arthur Pure Vanilla Extract 3 Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth. 1 teaspoon cinnamon 1/4 teaspoon nutmeg 4 Add the flour then the nuts, stirring just until smooth. 1 teaspoon baking soda 5 Transfer the batter to the prepared loaf pan, smoothing the top. Let 1 teaspoon baking powder it rest at room temperature for 10 minutes. 1 teaspoon salt 6 Bake the bread for 45 minutes, then gently lay a piece of aluminum 1 3/4 cups (397g) mashed ripe foil across the top to prevent over-browning. banana, from about 1 3/4 pounds 7 Bake for an additional 25 minutes (20 minutes if you're baking in a unpeeled bananas tea loaf pan). Remove the bread from the oven; a long toothpick or 1/4 cup (85g) honey thin paring knife inserted into the center should come out clean, with 2 large eggs a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, 1/2 cup (113g) sourdough starter, or until it tests done. unfed/discard* 2 cups (240g) King Arthur 8 Allow the bread to cool for 10 minutes in the pan. Remove it from Unbleached All-Purpose Flour the pan and cool completely on a rack. 3/4 cup (85g) chopped nuts, 9 Store leftover bread, tightly wrapped, at room temperature for optional several days. Freeze for longer storage. *Feel free to use fed/ripe starter, if desired.
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