Whenever you feed your sourdough starter you’re usually called upon to discard a portion of it. You don’t technically have to throw it away, but you probably want to get rid of it somehow, since feeding results in growth, and there’s only so much starter you want to have on hand at any given moment.
Herein lies one of my new-found quests: to uncover recipes for that chunk of starter I want to get rid of when I feed my cultures.
Using sourdough starter instead of baker’s yeast in this version of banana bread resulted in some lovely bubbles inside the finished bread, along with an every-so-slight tanginess that kept this treat from being overly sweet or dense, yet still very moist. It’s still very much banana bread; not a rustic loaf, but a dessert or breakfast treat — the starter simply acts as a leavening agent.
To keep myself from pigging out on it I sliced it up before storing in Ziplock bags in the freezer — all the better to microwave a slice or two as a snack. Even then, it tasted as if it were fresh from the oven 🙂