Comment on Sourdough Starter Banana Bread by Chantal.
Hi! Great question! I can’t recall if I tried that with this specific recipe. Although, if you feel up to experimenting, I’m sure you could give it a go. Because banana bread is a quickbread recipe, adding baking powder and baking soda will help with the texture without having to let the batter rest/rise. If you do try it, let me know how it goes!
Chantal Also Commented
Sourdough Starter Banana Bread
Hi Cindy! I’m so glad you tried and liked this recipe! Thank you for taking the time to comment to let me know!
Sourdough Starter Banana Bread
In this recipe, I used oats, large, quick and oat flour because once combined with the other ingredients the oats help to stick everything together. Do you have a gluten-free flour mix at home? You could try subbing all the oats and brown rice flour (total 2-1/2 cups) with an all-purpose GF mix. Although please note that I haven’t tried it myself. You could try making a half batch of the recipe at first to test it out.
Sourdough Starter Banana Bread
Hi Deanna! Which GF flours do you have on hand? I wouldn’t necessarily suggest swapping all the oat ingredients with an all-purpose GF flour mix. You could consider replacing 1 cup with a flour mix then also include buckwheat, sorghum, millet or even almond meal/flour (if you don’t have allergies to nuts). Instead of using large oats, quick oats and oat flour for a total of 2 cups, consider trying: 1 cup GF AP flour, 1/2 cup buckwheat flour with 1/2 cup of sorghum flour or almond meal/flour. The AP flour mix will include some starches that will be necessary to bind everything together. If you don’t want to use an AP flour mix, you will need to add some arrowroot starch, tapioca flour or potato starches to your other flours for a total of 2 cups. Let me know if you need further help.
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Hi Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
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Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
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Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
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Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
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Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
