My Banana Bread With a SourdoughTwist

I seem to really be stepping out of my comfort zone and adding the spent sourdough starter from keeping my sourdough starter alive, to my baking since I attended Vanessa Kimbell's sourdough course at the beginning of January. For years I have made my grandmother's banana bread recipe and never changed anything. I have found it works well like a formula and I have never changed it. The only thing that was subject to change was whether to make it original, walnuts, dates or raisins or a combination. This little change would not affect the final banana bread.

The recipe as I have changed it is:-

Preheat oven to 180oC Gas 4, prepare two 2lb loaf tins. (This recipe will make two loaves)

Mash 6 bananas (7 if small). Add 2 large eggs and 1 1/3 cups of castor sugar and mix really well. Mix in 1/2 cup porridge oats and 1/2 cup of the leftover sourdough starter. In the original recipe I use 4 cups of Self Raising flour but because of the oats you only need to use 3 1/2 - 3 1/4 cups of flour depending on the consistency.

Bake in the middle of the oven for 55-60 minutes or until a tester comes out clean.  Cool 5 minutes then remove the loaves from their tins.

When cold, slice and I serve with a little butter but this is an American thing and optional! Enjoy.

This is an adaptation of my original banana bread recipe. All opinions and photos are my own.