Sourdough Pumpkin Banana Bread

This delicious sourdough pumpkin banana bread uses overripe bananas, pumpkin puree and sourdough discard to deliver a sourdough quick bread worth of your favorite butter or cream cheese spread!

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices

Calories 227kcal

Author Kate Freebairn

Equipment

Loaf Pan (1 pound pan around 9" x 5")

Ingredients

200 g Bananas (approx. 2 medium overripe bananas)
1 Egg (large 60g)
150 g Pumpkin Puree
80 g Butter (Melted - can be salted or unsalted)
100 g Sourdough Starter (or sourdough discard)
200 g All Purpose Flour
12 g Baking Powder
100 g Brown Sugar
50 g White Sugar
pinch Salt
½ tablespoon Cinnamon (or Pumpkin Pie Spice)

Instructions

Preheat oven to 180C/350F.
Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).
Now add the eggs and pumpkin puree and whisk together until smooth.
Then add the melted butter and sourdough starter and continue to whisk until the sourdough starter is well combined (it will look a bit like runny caramel)
In a separate bowl, mix all dry ingredients together and ensure that everything is mixed thoroughly.
Now add the dry ingredients to the wet ingredients and stir until just combined.
Pour mixture into a buttered loaf pan.
Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven.
Allow to cool for 30 minutes before removing from the tin.

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