Banana bread is just not quite as good in this baker’s opinion, without the crumbs on top. I find that true for most tea breads and muffins too. There is just something about the crumbs that makes people say, “Wow!” In the past, my boys wanted me to make a loaf of just “crumbs.” I think that is like eating the icing without the cake….
Sourdough Banana Bread is moist and delicious. You can add walnuts if you like, I like walnuts, but it seems I am the only one, so my bread is walnutless.
You can also substitute pumpkin puree and make pumpkin bread, but I would add more spices then. If I had my way, I would not only add walnuts to the batter but I would put chopped walnuts in the crumbs as well…. yum! Ah well…
Sourdough Banana Bread with Crumbs
Makes two loaves
Wet ingredients- Mix in a medium mixing bowl:
- 13 oz/368g- Sourdough Starter @ 100% hydration
- 12 oz/340g- milk (don’t forget to scald and cool before using or use canned milk)
- 11 oz/311g- (about two large bananas or three small) Pureed/mashed very ripe bananas
- 8 oz/226g sugar
- 3 large eggs
- 5 oz/113g oil
- 1 Tablespoon Vanilla extract
- 18 oz/510g All Purpose flour
- .5/14g oz salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
Mix the dry ingredients into the wet ingredients just until the two are incorporated. Fill the baking tins about 7/8 full and spread crumbs on top, pressing some of the crumbs into the batter.
- 4 oz/113g sugar
- 5 oz/141g AP flour
- 4 oz/113g oz butter
This recipe will make two loaves and uses about half the amount of sugar and fat as a regular loaf, so if you like sweet bread, you may want to add double the amount of sugar.
Optionally add chopped walnuts, raisins, figs or other chopped dried fruit.
Yummy Banana Bread…. with Crumbs! Have fun baking… I always do.
Sent to Wild Yeast, YeastSpotting