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.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well.
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.
Pour batter into the prepared pan. Let batter rest for about 10 minutes.
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.