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Apr. 28th, 2017 07:39 pmI just used the week's last two bananas, which were getting somewhat overripe, to make sourdough banana bread.
So now the kitchen smells like banana rum!
EDIT: Sourdough Banana Bread (From Mrs Stankey, via Don and Myrtle Holm)
1/3 C shortening
1 C sugar [this is actually a bit on the sweet side for me - I used 1/2 C brown sugar, packed, last night and that worked well, so I am planning on experimenting a bit more, with a bit less sugar, but I'm the only one who thought the 1 C white sugar versions were a bit too sweet, so]
1 egg
1 C mashed bananas [or however many you happen to have - I haven't measured.]
1 C sourdough starter
2 C flour [the recipe calls for all purpose - I've used half white all purpose and half whole wheat all purpose in all my renditions and it's not been too heavy ever]
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla or 1 tsp grated orange rind [I haven't tried the orange rind yet, due to never having oranges in the house when I'm making it, but I mean to!]
Pre-heat oven to 350 F. Grease a 9x5 loaf pan. Cream together the shortening and the sugar. Add egg. Mix until blended. Add in bananas and sourdough starter. Add orange rind or vanilla. In separate bowl mix flour, salt, baking powder, and soda. Add flour mixture to first mixture, stirring until just blended. Pour into the greased loaf pan. Bake at 350 F for about an hour or until a toothpick comes out clean. [And then it says Cool Before Slicing, but I haven't done a good job of that ever. Ahem.]
(From The Complete Sourdough Cookbook, Don and Myrtle Holm, The Caxton Printers, Caldwell Idaho, 1982. ...addendums in parenthesis added by this blogger.)
So now the kitchen smells like banana rum!
EDIT: Sourdough Banana Bread (From Mrs Stankey, via Don and Myrtle Holm)
1/3 C shortening
1 C sugar [this is actually a bit on the sweet side for me - I used 1/2 C brown sugar, packed, last night and that worked well, so I am planning on experimenting a bit more, with a bit less sugar, but I'm the only one who thought the 1 C white sugar versions were a bit too sweet, so]
1 egg
1 C mashed bananas [or however many you happen to have - I haven't measured.]
1 C sourdough starter
2 C flour [the recipe calls for all purpose - I've used half white all purpose and half whole wheat all purpose in all my renditions and it's not been too heavy ever]
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla or 1 tsp grated orange rind [I haven't tried the orange rind yet, due to never having oranges in the house when I'm making it, but I mean to!]
Pre-heat oven to 350 F. Grease a 9x5 loaf pan. Cream together the shortening and the sugar. Add egg. Mix until blended. Add in bananas and sourdough starter. Add orange rind or vanilla. In separate bowl mix flour, salt, baking powder, and soda. Add flour mixture to first mixture, stirring until just blended. Pour into the greased loaf pan. Bake at 350 F for about an hour or until a toothpick comes out clean. [And then it says Cool Before Slicing, but I haven't done a good job of that ever. Ahem.]
(From The Complete Sourdough Cookbook, Don and Myrtle Holm, The Caxton Printers, Caldwell Idaho, 1982. ...addendums in parenthesis added by this blogger.)