The Best Sourdough Banana Bread Ever Recipe Video Recipe Preheat oven to 350. prepare a loaf pan by greasing with vegetable oil spray or butter. wet ingredients. beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed. add the egg and vanilla, mixing until combined. add the mashed banana and sourdough starter, mixing on low. dry ingredients. Instructions. preheat the oven to 360 f. lightly coat three 7x3x2 mini loaf pans or one 9×5 inch loaf pan with butter. add the bananas, sugar, and vanilla to a bowl. cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
юааsourdoughюаб юааbananaюаб юааbreadюаб Gemmaтащюааsюаб Bigger Bolder Baking Preheat oven to 350 degrees. lightly grease a 9×5 loaf pan with butter. combine dry ingredients (flour, baking soda, baking powder, and salt) well in a medium bowl. in a stand mixer or bowl, mix melted butter and brown sugar for five minutes until light and fluffy. Preheat your oven to 350°f (175°c) and grease a 9x5 inch loaf pan. 2. in a large mixing bowl, combine the mashed bananas, oil, brown sugar, vanilla extract, and egg. mix well until the mixture is smooth and well combined. 3. add 1 cup of your active sourdough starter to the banana mixture and mix until incorporated. 4. The night before, mix starter, oil, honey, and flour to a large mixing bowl. this will be a stiff dough. mix well, cover and allow to ferment for 8 24 hours. the next day, preheat the oven to 350 degrees f. in a blender or food processor add the eggs, bananas, and vanilla and process until smooth. Solution: steam the oven during the first part of baking by placing a tray of water at the bottom of the oven, and or reduce the baking time or temperature. problem: the bread loses its shape during baking, becoming flat. solution: this often happens due to over proofing. reduce the final proofing time.
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