Today’s post is a little diversion from my regular quilting and sewing themed posts.
I made some banana bread using some sourdough starter that turned out delicious so I’m sharing the recipe with you. I’m calling it “Hawaiian style” because it reminds me of some banana bread that I purchased at a road side stand in Hawaii a few years ago.
I listed the nuts and shredded coconut as “to taste” because some people want a little less texture, and others (like me) prefer a little more texture and crunch.
- 1 cup mashed ripe bananas
- 1/4 cup unsweetened applesauce
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sourdough starter
- 2 cups flour (I used Bob’s Red Mill Artisan flour but all-purpose works fine)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 to 1/2 cup chopped macadamia nuts to taste (you could substitute almonds or walnuts)
- 1/4 to 1/2 cup shredded coconut to taste
- sprinkle of cinnamon and white sugar for the top
- Use spray oil on a bread loaf pan.
- Preheat the oven to 350 degrees.
- In a large bowl, combine the mashed bananas, applesauce, eggs, vanilla, brown sugar, and sourdough starter.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, and stir until just combined.
- Fold in the nuts and shredded coconut.
- Pour the batter into the loaf pan, and lightly sprinkle some cinnamon and sugar on the top for a subtle crunch and flavor.
- Bake for about 60 minutes or until a toothpick comes out clean.
- Cool and enjoy!
I only made the one loaf this afternoon and, with a teenage son and husband, this loaf will disappear quickly!
Let me know if you make this recipe in the comments below.