Hey guys! Long time, no blog posts! Sorry bout’ that but you guys know it’s strictly due to us having so much on our plates right now. If you didn't know we recently took on a farmers market and it's every single Sunday in Murphy’s California from 9-1pm! So Friday night, Saturday and Sunday are go-go-go and honestly, kinda a blur!
This banana bread is one of the items we sell at our booth and it is a HUGE hit! It sells out FAST! Our markets, along with changing jobs (I'll now be working from home!) and our gardens in full bloom, it has made things a bit hectic around here! But that being said, I hope to be able to dedicate the time I spent commuting back to blogging again!
And so I thought why not dive back into it with a new recipe, one that I know y'all will love and one that is so easy! No prior day prepping and you can add a variety of different things like nuts, chocolate chips, chunks of dried fruit and more! I hope you enjoy the recipe and if you happen to make it, please share with me by tagging me on social media @theurbanladybug
3 RIPE BANANAS – MASHED
1 CUP ACTIVE STARTER
½ CUP MELTED BUTTER OR OIL
¾ CUPS SUGAR OR ½ CUP HONEY
1 ½ CUPS FLOUR (I USE ORGANIC BAKERS FLOUR)
¾ TSP SALT
1 TSP BAKING SODA
1 CUP WALNUTS, CHOCOLATE CHIPS OR DRIED FRUIT (WHATEVER YOU FANCY)
STEP 1: Preheat your oven to 350 so it’s ready to go when you’re done prepping your batter. You can use a range of different pan sizes just make sure to grease before so it doesn’t stick to the pan. I like to use small, 3x4 pans so I can make personal size breads for the market.
STEP 2: In a bowl or mixer bowl, mash your bananas, stir in your sourdough starter, egg and melted butter.
STEP 3: Add sugar and mix until well combined.
STEP 4: Add flour, salt and then baking soda and mix until nearly fully combined, then stir in any add in’s. If you don’t want to add anything in, just keep stirring until fully combined.
STEP 5: Pour batter into greased pan(s) and bake for 45 minutes to an hour- until its golden brown, depending on your oven. Stick a knife or tooth pick in the center to test if it comes out clean. If it does, you are ready to remove from oven and let cool on rack.
Enjoy! Best part about this Banana bread is that it freezes SO well, so if you have a bunch of overripe bananas this is the perfect way to use them up and you can freeze the bread after baked until ready to enjoy! I like to take mine out the night before, let defrost on counter and enjoy in morning time! I would love to know if you remake this, leave me a comment down below or tag me on social media @theurbanladybug