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Chef Flourine
24 days ago

Sourdough Cranberry Banana Bread with Orange Zest

Sourdough Cranberry Banana Bread with Orange Zest

Recipe Details

Author Lisa Bass
Prep Time 15 minutes
Cook Time 1 hour

Summary

A tender, ultra-moist banana bread subtly tangy from sourdough starter, jeweled with cranberries, and perfumed by bright orange zest for a festive winter loaf.

Instructions

  1. 1

    Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.

  2. 2

    In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

  3. 3

    In a large mixing bowl, mash the bananas well with a fork.

  4. 4

    Whisk in the melted butter, maple syrup, brown sugar, orange juice, and orange zest until combined.

  5. 5

    Whisk in the eggs, then stir in the sourdough starter until well incorporated.

  6. 6

    Fold the dry ingredients and the cranberries into the wet ingredients until just combined; do not overmix.

  7. 7

    Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking at 55 minutes.

  8. 8

    Let cool in the pan for 30–60 minutes before transferring to a wire rack to finish cooling.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 bananas (very ripe)
  • 1/2 cup salted butter (melted)
  • 1/2 cup pure maple syrup
  • 1/4 cup dark brown sugar
  • 1/2 cup orange juice
  • zest of 1 orange orange zest
  • 2 large eggs
  • 1/2 cup sourdough starter (stirred)
  • 1 cup dried cranberries or fresh cranberries (if fresh, halved)
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