Baker’s Banana-Nut Bread

Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂

This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.

We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.

Yield: One standard or Pullman loaf

  • 240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
  • 3g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) sea salt
  • 125g (1 cup) chopped walnuts or pecans, divided
  • 126g(1/2 cup or 1 stick) butter, at room temperature
  • 100g (1/2 cup lightly packed) brown sugar
  • 2 eggs
  • 125g (3/4 cup, stirred down) sourdough starter
  • 42g (2 tablespoons) raw honey
  • 3 super ripe medium mashed bananas (almost black and mushy)
  • 28g (2 tablespoons) extra virgin olive oil
  • 4g (1 teaspoon) vanilla
  • zest of 1 lemon, optional
  • turbinado sugar, for topping, optional
  1. Preheat your oven to 350ÂșF, preferably on convection.
  2. Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
  3. In a large mixing bowl combine flour, baking soda, and salt.
  4. In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
  5. In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
  6. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
  7. Add in sourdough starter, honey, mashed bananas, and olive oil.
  8. Add in the vanilla.
  9. Add the flour mixture slowly, pausing to scrape down the sides if necessary.
  10. By hand, fold in the remaining walnuts or pecans and lemon zest.
  11. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  12. Sprinkle on the reserved chopped nuts and sugar.
  13. Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
  14. Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.

Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.

Sourdough Muffins: Oatmeal Raisin & Whole Wheat Apple Cinnamon

I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.

The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.

Sourdough Oatmeal Raisin Muffins

Yield: 12 muffins

  • 90 g (1 cup) rolled oats
  • 1 cup milk (I used whole milk)
  • 113 g (1/2 cup) sourdough starter, unfed
  • 1/3 cup canola oil
  • 1 egg, lightly beaten
  • 1/2 cup raisins
  • 120 g (1 cup) all-purpose flour
  • 57 g (1/2 cup) whole wheat or white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp coarse salt
  • 1/2 cup light brown sugar
  • cinnamon sugar or turbinado sugar, for sprinkling (see Note)
  1. Preheat oven to 400°F (200°C), preferably on convection.
  2. In a medium bowl, combine rolled oats and milk. Set aside to soak.
  3. Grease 12 muffin cups; set aside. (I used cooking oil spray.)
  4. Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
  5. In a large bowl mix together flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
  6. Add oats mixture. Stir until dry ingredients are just moistened; don’t over mix.
  7. Divide batter among the 12 cups. (I used a cookie scoop.)
  8. Sprinkle the tops with cinnamon sugar or turbinado sugar.
  9. Bake in preheated oven 15 to 25 minutes, or until golden brown. Remove promptly from muffin cups.
  10. Can be served hot or cold.

Whole Wheat Sourdough Apple Cinnamon Muffins

The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.

Yield: 12 muffins

  • 170 g (3/4 cup) sourdough starter, unfed
  • 113 g (1 cup) whole wheat flour or white whole wheat flour
  • 50 g (1/4 cup) granulated sugar
  • 100 g (1/2 cup) light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 T ground cinnamon
  • 1 egg
  • 2 tsp pure vanilla extract
  • 4 T (1/4 cup) canola or vegetable oil
  • 1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
  • cinnamon sugar, for sprinkling (see Note)
  1. Preheat your oven to 350F, preferably on convection.
  2. Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
  3. Fold in the apple chunks.
  4. Using cooking oil spray, generously grease a muffin tin.
  5. Divide batter among the 12 cups. (I used a cookie scoop.)
  6. Sprinkle the tops with cinnamon sugar or turbinado sugar.
  7. Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
  8. Serve warm or at room temperature. Let cool completely before storing.

Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.

Banana Bread with Crunchy Sugar Topping

I have one more recipe to share from the special baking book, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. (for now!) In the book, this recipe is titled “The Only Banana Bread You’ll Ever Need.” That is a little over the top for me- I always welcome new recipes for banana bread. 🙂

In this version, the super moist bread is topped with crunchy, snowy granulated sugar. The sugar is dampened and clumped together before sprinkling it over the prepared batter. I had never used this technique and I loved it. The topping looked beautiful and had a wonderful contrasting texture.

I weighed the bananas and all of the dry ingredients. I modified the recipe by baking it in a Pullman loaf pan, adjusting the baking time accordingly. We loved it!

Yield: One loaf, Serves 8 to 10

  • nonstick cooking spray for the pan
  • 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
  • 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
  • 1/2 cup (112g) vegetable oil
  • 1/3 cup (75g) well-shaken buttermilk, at room temperature
  • 2 large eggs
  • 1 T dark rum, optional (I omitted it)
  • 1 tsp pure vanilla extract
  • 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 T (38g) granulated sugar, for sprinkling
  1. Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
  2. Spray a 9×5-inch or Pullman loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
  3. In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Pour the dry ingredients into the wet and fold until just blended.
  6. Pour the batter into the prepared pan.
  7. Place the granulated sugar in a small bowl.
  8. Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
  9. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
  10. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes in a Pullman pan or 60 to 70 minutes in a standard loaf pan.
  11. Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.

Note: Bread can be stored at room temperature, wrapped in plastic wrap and/or placed in an airtight container, for up to 5 days.

Olive Oil Pumpkin Bread with Walnuts & Raisins

One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.

I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.

Yield: 2 standard loaves

  • 4 extra large eggs
  • 1 cup vegetable oil or olive oil
  • 2/3 cup water
  • 15 to 16 oz can pumpkin purĂ©e (about 2 cups)
  • 1 3/4 cups sifted all-purpose flour
  • 1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
  • 2 2/3 cups granulated sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse salt
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp freshly ground cloves
  • 2/3 cup chopped walnuts
  • 2/3 cup raisins
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
  3. Beat the eggs lightly in a large bowl with a spout.
  4. Blend in the oil and water.
  5. Add and whisk in the pumpkin purée.
  6. In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
  7. Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
  8. Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
  9. Fold in the nuts and raisins.
  10. Using a ladle, disperse the batter between the two loaf pans.
  11. Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
  12. Cool on a rack in the pans; remove when cool.

Apple Cider Doughnut Muffins

These muffins were incredibly moist, tender, and delicious. Perfect for a special autumn breakfast. 🙂 I divided the batter between standard muffin and mini-muffin pans. Mini-muffins are such a perfect after school or lunch box snack.

The recipe was adapted from The View from Great Island.com. I incorporated whole wheat pastry flour and halved the amount of cinnamon-sugar topping. Amazing!

Yield: 20 standard muffins or 15 standard muffins plus 24 mini-muffins

Dry Ingredients:
  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 cup rolled oats (or 1 cup oat flour)
  • 1 1/2 cups granulated sugar
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
Wet Ingredients:
  • 1 cup apple cider
  • 3/4 cup applesauce or apple butter
  • 3/4 cup vegetable oil (corn, canola, safflower)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
Topping:
  • 3 T unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  1. Preheat oven to 350 degrees F, preferably on convection.
  2. Lightly butter muffins pans or coat with cooking oil spray. (I used standard and mini-muffin pans.)
  3. Place the rolled oats in the bowl of a food processor and process until the oats resemble flour. (Alternatively, use oat flour.)
  4. Whisk the dry ingredients together to combine.
  5. In a separate bowl, whisk the wet ingredients together.
  6. Add the wet ingredients to the dry and whisk until just combined, being careful not to over mix.
  7. Scoop the batter into the muffin cups and bake for about 19 minutes for standard muffins or about 10 minutes for mini-muffins.
  8. Meanwhile, whisk the sugar and cinnamon together for the topping.
  9. Let the muffins cool for about 5 to 10 minutes, then remove from the pan.
  10. Brush the muffin tops with melted butter, then roll in the cinnamon sugar to coat really well. If necessary, coat twice to get a good coverage.

Note: Muffins keep at room temperature in a sealed container for up to 3 days.

Spiced Zucchini-Banana Cake with Cream Cheese Frosting

To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.

This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.

Yield: one 9×13 cake, about 12 to 16 servings

For the Cake:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large or extra-large egg
  • 1 tsp pure vanilla extract
  • 1 cup mashed bananas (about 2 medium)
  • 1 cup all-purpose unbleached flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp coarse salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 to 1/2 tsp freshly grated nutmeg
  • 2 cups shredded zucchini (about 1 medium)
  1. Preheat oven to 350˚F, preferably on convection.
  2. Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
  3. In the bowl of a stand mixer or a large bowl, cream butter and sugar.
  4. Add in egg and vanilla, then stir in mashed bananas and blend everything well.
  5. In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
  6. Add flour mixture to butter-sugar-banana mixture. Blend until combined.
  7. Fold in zucchini and mix until incorporated.
  8. Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
  9. Let bars cool completely, then frost with cream cheese frosting (recipe below).

For the Cream Cheese Frosting:

  • 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
  • 1/4 cup unsalted butter, softened at room temperature
  • pinch coarse salt
  • 1/2 tsp pure vanilla extract
  • 4 cups powdered sugar
  1. In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
  2. Mix in salt and vanilla until well combined.
  3. Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
  4. Spread evenly over completely cooled bars, then cut and serve.

Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.

Zucchini Bread

As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.

This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.

Yield: 2 loaves or 24 muffins

  • 3 large eggs
  • 1/2 cup unsalted butter
  • 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
  • 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp freshly ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup chopped walnuts or pecans, optional
  • 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
  3. Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
  4. Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
  5. Stir in zucchini.
  6. Gently stir in flours, mixing only until incorporated.
  7. Fold in any add-ins, if using.
  8. Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
  9. Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
  10. Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.

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