Sourdough Banana Bundt

Better image coming soon :)

I neglected my sourdough starter over the holidays. As I attempt to resuscitate it, I’ve been reminded of my favorite “sourdough discard” recipe. This banana bread bakes just fine in a regular loaf pan, but I’ve been delighted to find it also works well in my 6-cup bundt pan. (Note: Many bundt pans are 12-cup.) This recipe is dairy free, and would probably be easy to make vegan with egg substitute.

Sourdough Banana Bundt Bread

(Adapted from The Clever Carrot)

Ingredients

• Butter, for coating the pan (I like this flour-based spray for decorative molds)

• 375 g overripe bananas, weighed with the skin on (2-3 medium bananas)

• 200 g (~1 C lightly packed) brown sugar

• 1½ tsp pure vanilla extract

• 2 large eggs

• 270 g (~1.5 C) bubbly, active 100% hydration sourdough starter

• 165 g (~1.3 cups) all-purpose flour

• 1½ tsp cinnamon

• 1½ tsp baking soda

• 1/4 tsp fine sea salt

• 125ml (½ C) neutral flavored oil

Method

Preheat the oven to 360 F.

Lightly spray a bundt pan or coat one 9×5-inch loaf pan with butter.

Combine the bananas, sugar, and vanilla in a small bowl. Cream by hand until smooth (some small lumps are okay).

Add the eggs, one at a time until fully incorporated.

Add the sourdough starter.

Next, combine the flour, baking soda, cinnamon, and salt together in a separate bowl. Working in batches, add this to the banana mixture.

Finally, add the oil and mix until just combined. (Over-mixing here will make the bread tough.)

Pour the batter into the prepared pan.

Bake for ~ 45 minutes (for the mini loaf pans) until rich golden brown and a toothpick comes out clean. (Cover with foil if the loaf browns too quickly.)

Flip the bundt pan on to a wire rack to gently loosen. Remove the pan and allow to cool. (If using a regular loaf pan, let cool for 20 min before turning on to rack.)