This recipe came from https://iambaker.net/. The first time I made these, I put them in as muffins and I doubled the batch. They tasted great, but I put them in for 25 minutes and it was too long. 20 minutes is probably better for muffins. Also, I didn’t have quite enough bananas so I supplemented with zucchini to get enough to match the four bananas the recipe calls for, and it tasted great. There was great flavor, they were just burned on the bottom. This time I am making a single batch in a bread pan and I think I have enough bananas to do it all the regular way.
Dry ingredients are the flour, baking soda, and salt. Here they are already mixed and set aside.
Here is the one stick of butter (half a cup), half a cup of brown sugar, and half a cup of granulated sugar in the mixer.
Two eggs and a tablespoon of vanilla, followed by four bananas.
Add in the flour and the sourdough starter.
And gently stir by hand.
Pour batter into prepared pan. Bake for 55 to 65 minutes in a 350° oven.
And I forgot to do the high-altitude adjustment that I do every time I bake, so we will see how it turns out today. We are at nearly 6000 feet so are usually add 2 tablespoons of flour to my dry mixture.
I almost forgot to take a picture of the finished product! These did take the entire 65 minutes to bake, and I’m not sure the middle is totally done, but the edges are done. I am sure that it's because I forgot my extra two Tablespoons of flour, but I ended up slicing it and toasting the slices on a baking sheet to get the middle to cook completely. That isn't the recipe's issue, because it worked fine before when I adjusted for altitude.
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