Currently OBSESSED with this banana bread! It has been making an appearance on our summer breakfast table at least a couple times a week! Right now, breakfast at our house is usually something baked (sourdough quickbreads, muffins, or sourdough sandwich bread), pasture-raised eggs, pasture-raised bacon, sausage, or chicken salad, an assortment of seasonal fruit and berries from a local farm, whatever veggies are ripe in the garden, raw honey, grass-fed butter, homemade cheese and yogurt, and raw milk. I like this buffet-style presentation because we're capitalizing on the seasonal abundance, there's something for everyone, and we're making sure to have a nutrient-dense meal with healthy fats, protein, cultured probiotic foods, prebiotics, antioxidants, and lots of vitamins and minerals to carry us through our day.
Ingredients:
2 cups flour
1/2 cup sugar
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup sourdough discard
1 tsp vanilla extract
1/2 cup butter (softened)
1/3 cup clabber or yogurt
3-4 overly ripe, mashed bananas
Method:
Whisk together dry ingredients
Mix wet ingredients, then add bananas and stir to combine
Add wet ingredients to dry ingredients
Stir with a dough whisk or wooden spoon until combined (do not over-mix)
Bake at 350F for about 1 hour or until a knife inserted into the bread comes out clean
Let cool until it can be handled then turn the bread out onto a cutting board and cool a little longer
Can be served warm or cold
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