Sourdough Banana Nut Bread

Sourdough starter is an amazing addition to one of my favorite breads. Cranberries are a great addition also. Love to slice and toast it in the morning with a little butter.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well.

Step: 3

Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir into the banana mixture until just combined. Do not overbeat. Fold in pecans, almonds, and cranberries.

Step: 4

Pour batter into the prepared pan. Let batter rest for about 10 minutes.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes.

Per Serving: 472 calories; protein 8.2g; carbohydrates 72.8g; fat 17.9g; cholesterol 43.8mg; sodium 356.5mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.