Mmm sourdough banana bread fresh from the oven!????
Sometimes you have leftover ‘mother’ culture from your sourdough starter (in my case, ‘Scarlett Doughansson’, who’s many years old now) so it’s nice to find tasty ways to use it… we also had a few super-ripe bananas to use up! ♡
This loaf is more like cake than bread; the wild yeasts & sour twang from the bubbly fermented rye-flour starter culture mixed with sweet sticky over-ripe bananas, a little powdered hogweed seed & wild carrot seed for warm spice, with added fluffy ‘supreme sponge’ flour, a duck egg & a pinch of baking powder produces a light, slightly sweet, airy crumb with a chewy crust on top ♡
Absolutely bangin’ ?
The base proportions I researched & adapted to create my recipe is here if you want it: www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-banana-bread
[Please note that larger quantities of wild carrot seed (e.g. a teaspoon of seeds a day) may have a contraceptive or abortative effect on early pregnancy, so I’d suggest avoiding it completely if you’re pregnant or trying to be♡ this loaf only has 0.5tsp in the whole thing though]