I have two favorite banana bread recipes, one is a regular banana bread, which is shared in my cookbook Rocky Mountain Lodge & Cabins' Favorite Recipes (you can buy the cookbook by clicking on the link), and the other is this sourdough banana bread recipe. It's a toss up which one is better, they're both great breads. But the sourdough in the recipe adds a slight tang to the recipe that really makes it extra special. Here's the recipe, enjoy!
SOURDOUGH BANANA BREAD
- 1/3 cup shortening (I use butter flavored Crisco)
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup mashed overripe bananas
- 1 cup sweet sourdough starter
- 3/4 cup chopped walnuts (optional)
Cream together shortening and sugar; add egg and mix until blended.
Stir in bananas and sourdough starter; add vanilla.
Sift flour with salt, baking powder, and baking soda.
Add flour mixture and walnuts to the wet ingredients, stirring just until blended.
Pour into prepared loaf pan and put in preheated oven. Turn oven down to 350 degrees F and bake for 1 hour, or until a toothpick comes out clean. Remove from oven when done and allow to sit 10 minutes in pan, remove from pan and cool on wire rack before slicing.
Makes 1 loaf