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Wet uuu54
250 g Bananas (approximately 3 medium overripe bananas) Use very ripe bananas for best flavor. 2 large Eggs About 60g each. - 5 g Vanilla Extract 1 teaspoon.
80 g Butter Melted, can be salted or unsalted. - 100 g Sourdough Starter Or sourdough discard.
Dry uuu54
- 200
g All-Purpose Flour You can substitute half with whole wheat flour for a healthier option. - 12 g Baking Powder 2 teaspoons.
- 100 g Brown Sugar
50 g White Sugar - Pinch Salt
For Glaze
- 20
g Golden Syrup For brushing on after baking.
Method
Preparation
- Preheat your oven to 180C/350F.
- Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps are fine).
- Lightly beat the eggs and vanilla together, then add them to the mashed bananas. Use your fork to mix them through.
- In a small saucepan, melt the butter over low heat. After it has melted, add it to the egg and banana mixture.
- Add the sourdough starter to the egg mixture and mix thoroughly.
Mixing
- In a separate bowl, mix all the dry uuu54 together and make sure everything is combined well.
- Add the dry uuu54 to the wet uuu54, stirring until just combined.
- Pour the mixture into a buttered loaf tin.
Baking
- Bake at 180C/350F for around 1 hour. Baking time can depend on the size of your tin and your oven.
- The banana bread is done when a skewer inserted into the center comes out clean.
- Once out of the oven, brush the top with golden syrup for a lovely shiny, sweet glaze.
- Allow to cool for 30 minutes before removing from the tin.
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Serving: 1g
Notes
Store the banana bread in an airtight container at room temperature for up to 3 days. Wrap tightly in plastic wrap and freeze for up to 3 months. To enjoy later, simply thaw at room temperature. Optional: Add nuts or chocolate chips for extra flavor and texture.
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