Sourdough Rye Banana Bread
+ settling into fall mode
Hello Fall Friends!
Baking is back in full swing around here. Temperatures outside have FINALLY dropped and we are now truly into Fall and I am not mad about it. I truly love living in Michigan for our four true seasons and I am always ready to embrace the next when it comes along.
My cooking and baking flows with which season we are in. I love the variety and a secret mostly only my family knows about me is that I despise leftovers… I know it feels like a sin to some but I just like new things to eat each day. Sorry to the haters!
On the Horizon: I’ve had a few private chef events lately where I have had to assemble coursed menus and I have been wanting to try my hand at some different desserts. Keep an eye out for some cutie little tart recipes using these rings!
Now, let’s talk about one of my baking obsessions as of late. Rye flour. I love it and add it to everything I can. Rye just adds this incredible texture and slight maltiness to my baking items and I CANNOT GET ENOUGH of it! You should try it, and hopefully, you will love it as much as I do.
Sourdough Rye Banana Bread Recipe
• 375g - Bananas, mashed
• 100g - Brown Sugar
• 100g - Maple Syrup
• 1 1/2 tsp - Vanilla
• 2 - Eggs, room temp
• 100g - Sourdough Discard
• 100g - Rye Flour
• 150g - AP Flour (All-Purpose)
• 1 1/2 tsp - Baking Soda
• 1/4 tsp - Sea Salt (my fav)
• 125 ml - Butter, melted and slightly cooled
• 60 ml - Milk
• 6oz - Walnuts(roasted + unsalted ), chopped
Preheat oven to 375 degrees.
Cream mashed bananas, brown sugar, maple syrup, and vanilla by hand or in a stand mixer on medium-high speeds.
Add eggs and mix until completely added.
Add sourdough discard and mix until completely added.
In a separate bowl, mix rye flour, AP flour, baking soda, and salt.
Add into wet ingredients and mix until JUST combined.
Turn the mixer to low, add in milk and butter, and mix until just combined. Do not over-mix or your loaf will not puff up well.
Optional - Fold in chopped walnut.
Spray with avocado oil or butter loaf pan.
Bake for 65-70 minutes. Always test the middle to ensure it is baked through!
Try to let bread sit for at least 30 minutes before cutting into it. Good luck, because I fail at waiting almost every time!
Serve with Honey Cinnamon Butter for an enhanced eating experience!
Hope your week is lovely 🤍
-Ariel