Banana Rhubarb Sourdough Bread
Banana rhubarb bread. Photo by Rebecca Silus
I created this in the summer when the rhubarb was plentiful and I had bananas and starter to use up. I was happy with the flavor combinations—sour, tangy, just a little bit sweet and a delicate crumb.
Banana Rhubarb Sourdough Bread
Ingredients
250g (2 cups) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
213 g brown sugar (1 cup packed)
2 large eggs, at room temperature
1/3 cup (80g) plain yogurt or sour cream (I used sour cream)
2 bananas
1 cup rhubarb
300g sourdough starter
1 teaspoon pure vanilla extract
Instructions
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
Grease two 9×5-inch loaf pans or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over mix.
Spoon the batter into the prepared baking pans and bake for 55 minutes.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.
