Sourdough banana bread

-

The banana bread was very moist and nice with my evening cup of tea. Mom had bought a variety of bananas - robusta, njalipoovan, palayankodan and nendra pazham. I waited a day for them to ripen. The recipe recommends overripe bananas, but ripe ones are good enough too.

The cobalt blue spatter glass bowl and wooden knives were gifted to my hubby by his Swedish colleague. I am in awe of its beautiful finish. 



Ingredients for the bread are...

Wet ingredients :

Ripe banana - 375 g, weighed with the skin on (3 medium size)
Organic jaggery - 200 g
Vanilla essence - 1 and 1/2 tsp
Organic eggs - 2
Sourdough - 100 g

Dry ingredients :

All purpose flour - 250 g
Salt - 1/4 tsp
Baking soda - 1 and 1/2 tsp

Olive oil - 125 ml
Milk - 60 ml


Mash bananas with the back of a fork. Add jaggery and vanilla extract. Mix well. Add eggs one by one, stirring after each. Add starter. Stir to combine. It is okay if there are some small banana lumps.

In another bowl, combine the dry ingredients.

Add the dry ingredients in batches into the banana bowl. Combine. Add oil milk mix. Stir. Don't overmix.

Preheat oven to 180C. Grease a bread baking pan and pour batter. Bake for 45 to 50 minutes.

Cool on a rack for 20 minutes, before turning out of pan.

Comments

Post a Comment