I hope you had a good weekend.

Mine was lazy and included moist homemade banana bread with hints of cinnamon and vanilla, a steaming hot cup of coffee, and a lot of TV shows.

Sometimes you need that, and I'm thankful I was able to have that little bit of joy because tomorrow is Monday with all that Monday brings.

I've followed many recipes to make banan bread;

I posted one with sourdough about two weeks ago, by the way.

I liked a lot what sourdough makes to this kind of "cake" that people call bread: it makes it more flavorful, lighter, and easier to digest, besides lowering its glycemic index, which your tongue can't tell but your body will be grateful for. So now I've feel like experimenting with other recipes that include sourdough.

What is different about this bread?

Well, this time I didn't add salt to the mixture but only on top (what a great idea it was);

besides, I left the banana in small pieces, for a more moist and fruity texture. Also, this time I only used coconut oil as fat and used a little more than other times. White sugar, walnuts and chocolate chunks were left out of this recipe; instead, I added more cinnamon, melted piloncillo and increased the banana to flour ratio.

I was looking for more traditional flavors and a moist texture, and I think I got it.

INGREDIENTS

• 700 gr ripe & overripe bananas
• 1 cup brown sugar
• 1/2 cups coconut oil
• 2 eggs (M)
• 200 gr all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons apple cider vinegar
• 150 gr discarded sourdough
• 1 spoonful ground cinnamon
• 2 teaspoons vanilla essence
• 2-3 spoonfuls homemade cane honey
• Mix of brown sugar, ground cinnamon and a pinch of salt to coat before baking

THE PROCESS

I usually start by mashing the bananas. Not this time. This time, I started by pouring the sugar, coconut oil and eggs into a bowl and mixed it well.

Then I peeled the bananas and broke them into pieces that I'd add in the mixture to be coarsely crushed as I mixed it with the fork and a rubber spoon.

I added the flour. I'd like to say that I sifted it, but I didn't; it totally slipped my mind, haha. Everything was OK, though. No lumps except for the little banana chunks.

This bread is made with the sourdugh you're about to discard when you feed it. That's exactly what I did. After I had folded the flour, I added it and mixed it until it was well incoorporated in the batter.

Then I added the baking soda and the apple cider vinegar on top of it to make some bubles.

This gives the cake some air and also helps makes sourdough cakes softer.

At this point, I was almost done. I added the melted piloncillo, ground cinnamon, and vanilla essence and mixed well.

The dough was soft and a little less thick than I'm used to, but I was optimistic. And, oh, the aroma it gave off!

I poured the mixture in the greased baking pan. I greased it with coconut oil. It didn't stick, so it was a good thing to do.

I sprinkled the salt, sugar, and cinnamon on top and left the mixture in the refrigerator overnight, in the greased pan and ready to go into the oven. Then I baked it in the morning, straight from the refrigerator. It baked for 70 minutes at 300°F in my little electric oven. The batter was significantly heavier than I'm used to, so it took longer to bake.

Also, I had to let it set for longer. When I gave it a taste, it was like halfway between cake and custard. Really good. Approved!

As usual, I hope you found thispost useful 😁❤️

Bon appetit!

I love the texture of this bread-cake-almost custard. So far I can't tell which is my favorite recipe for banana bread. I've loved them all 😋

How about you?

Do you havea favorite recipe for banana bread?

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.

Thank you so much for your visit :)

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