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Is your bread tasty and exciting, or frustrating and disappointing? The texture is incredible!!! The two active guys were perched in my warm kitchen on the counter, staring me down, begging to be baked into something, anything. There’s no trick to this quickbread—just combine the ingredients in the right order and bake. Yum! I was just wondering can I use 100% whole wheat flour instead of all purpose flour? Also, I used 4 small to med. The suggested oven temperatures on the video do not match the written instructions. At one point - I believe it was just last week - I had three or four 32-oz mason jars of sourdough starter. This one is excellent. Pour the batter into the prepared loaf pan. Thank you! And I reduced the sugar by almost 50%, which can both reduce the moisture content and therefore the overall texture of the loaf, and not surprisingly, further displease some taste-testers. Pinterest came to the rescue when I hunted down recipes that efficiently used lots of starter and little time and effort to make: crackers, brownies, biscuits, and cinnamon rolls were among the recipes that stood out to me, and have proven both efficient, easy, and so stinkin’ tasty. One thing that’s SUPER exciting to me is finding fun things to do with sourdough discard. I just made this for the second time, and I decided to try something. Thanks for sharing :). 240 grams flour – spelt, whole wheat, AP, or a mix, 360 grams super ripe banana (about 4 bananas). 🙂, Wonderful!! Please ask me if you need help with substitutions! This will give your banana bread bread that airy texture while adding some more complex dimension. Are you one of them? It’s better to use starter which is up to 2 weeks old (refrigerated). Set aside. STARTER. So how do I make a sourdough banana bread without eggs, dairy, gluten, sugar or baking powder and still has a great fluffy texture? Bake until the internal temperature reaches 200-205°F or 93-96°C, about an hour (I’ve made this using frozen bananas and it took close to 2 hours to bake! […] seen Vegan Sourdough Banana Bread. Especially if you used frozen bananas. I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. Stir in sourdough discard, vegetable oil, and brown sugar and mix well to incorporate. Thank you for sharing your feedback, Jacquie, and so glad you loved the bread! Gently fold in the pecans. But the happy side-effect of this recipe being intentionally vegan is that, in addition to using up your sourdough discard, it can be made even if your pantry and fridge are looking a little sparse. Got it out for family day weekend, and it was fantastic. 🙂, colleen @ Secrets from the Cookie Princess says, Put your heart and soul into anything and you’ll find a way to make it happen. I also tend to avoid store-bought gluten free flours due to their “not so healthy” ingredients like tapioca starch, potato starch, xanthan gum, cheap rice flour (possibly contaminated with arsenic). Add the chopped dates and toss to combine, making sure no clumps of dates remain. 🙂. How’s it going? Totally relate to the inconsequential speck of Internet real estate feelings you have. Time to use up my discards. Now that I’m not the only consumer (lover, actually) of banana bread in my household, one loaf might last… oh, I don’t know, a day or two? The starter isn’t there so much for rise in this case as much as it is for flavor. Historically I’ve been a terrible under-baker of quick breads, but this makes all the difference. Now, go get it! You can also leave a review with a rating, it help a lot. I have so much sourdough starter. This gluten free banana bread looks so good, I can't believe its also sourdough based, it must be so delicious! In a bowl, combine the bananas with plant milk, vanilla extract and cranberries. Just mix the starter with flours and liquid (dairy free milk) in the evening. Thanks! I swapped the egg for a flax egg, which can sometimes yield gummy baked goods. And then I usually remove the foil and the tin and bake it uncovered for another 40 min. Sift in flour, baking powder, and baking soda, and a pinch of salt. Preheat the oven to 350 and lightly oil a 9X5 baking pan. Stir together until smooth. The texture is incredible and the flavour is amazing. Baking instructions are different as well please advise Pour batter into your parchment-lined bread pan, sprinkle top with a few oats (optional). Stir together until smooth. It's moist, sweet, and delicious. Either way, one of the things I like most about sourdough is how versatile it is. How you eat your banana bread? Measure out all dry and ingredients, add them to the large bowl. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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