Sourdough Almond Banana Bread
Sounds like a crazy combination, right? The sourdough keeps it from being too crumbly, the almonds, give it a beautiful texture, and the sweetness level is just perfect. My husband created this using his extra sourdough starter and used almonds instead of the traditional pecan or walnuts. It was soft, and delicious!
He is a big fan of King Arthur flour, so we're going to work on getting them on our team!!
Here's the Instagram link followed by the recipe below.
Recipe:
Ingredients:
1 stick (113g) unsalted butter, at room temperature
2/3 cup (142g) brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (420g) smashed banana
1/3 cup (90g) honey
2 eggs
1/2 cup (114g) sourdough discard
2 cups (240g) all-purpose flour
3/4 cup (80g) sliced almonds
Instructions:
Preheat oven to 325°F.
Lightly grease a 9"x5" loaf pan
Combine butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, mix until smooth.
Add the mashed bananas, honey, eggs, and sourdough starter beating until smooth.
Add the flour and the nuts mix until smooth.
Pour batter into pan. Smooth the top.
Rest for 15 minutes before baking.
Bake for 45 minutes, cover lightly with foil and bake for 25 more minutes.
Allow to cool for 10-15 minutes in the pan.
Remove from pan and cool on a rack
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