I love experimenting with my sourdough starter and now I know why people call their starter there baby! It is a true love to be able to make your starter from scratch and watching it grow.
I had some extra ripe bananas laying around and wanted to make a tasty sourdough banana bread. I hope you enjoy this recipe as much as my family did! Please check out the Greek olive oil company that I feature here! Theofanis extra virgin olive oil, local olive oil from Sacramento. I love to bake with olive oil and this is one to try.

https://www.theofanisevoo.com/

Sourdough Banana Bread Recipe

Servings: 2

Ingredients:

• 3 ripe bananas
• 1/4 cup of extra virgin olive oil –Theofanis olive oil
• 1/2 cup of brown sugar
• 2 tablespoons of molasses
• 2 eggs at room temperature
• 2 teaspoons of vanilla powder or extract
• 2 teaspoons of cardamom powder
• 3/4 cup of sourdough starter
• 1/4 cup of Greek yogurt plain
• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon salt
• 2 tablespoons of organic sugar
• 1 tablespoon of Saigon cinnamon

Method:

1. Oil two medium bread loaf pans and gently toss a little bit of all-purpose flour in the pans to prevent the bread from sticking.
2. In a large bowl mash the bananas together and then add the oil, brown sugar, molasses, eggs, and vanilla.
3. Mix the sourdough starter and yogurt and then add to the banana mix and combine.
4. In a bowl sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients then fold to combine.
5. Divide the dough in both loaf pans making an even layer. Mix the organic sugar and cinnamon and sprinkle on top.
6. Bake loafs on the middle rack of the oven for about 55 minutes or until golden brown and a toothpick comes out clean from the center.