Comment on Sourdough Starter Banana Bread by Amy.
Thanks so much for this, and the gluten-free sourdough starter tips. This is an incredible recipe–amazing texture! My only regret is I used steel-cut oats for some of the oats (it was what I had haha). I think I’ll add 1/2 tsp cinnamon next time too, and probably tinker with adding a protein powder so I can call it breakfast! Frosted with a light chocolate frosting & topped with crushed walnuts. Amazing!
Now back to working on getting the boule to cook/rise correctly in a loaf pan… 🙂 I think I’ll add a bit of baking soda/baking powder too, seeing how light the banana bread came out with it. Probably not as much, but it might give it a boost!
