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**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
Yield: 2 Loaves
85 grams olive oil
85 grams butter, melted
300 grams brown sugar or honey
4 whole eggs, at room temperature
12 grams (1 Tablespoon) vanilla extract
grated lemon zest from 1 medium lemon
280 grams whole wheat flour
6 grams (1 teaspoon) salt
2.3 grams (1/2 teaspoon) baking soda
10.4 grams (1 Tablespoon) baking powder
3.8 grams (2 teaspoons) ground cinnamon
1.7 grams (1 teaspoon) ground ginger
475 grams mature 100% hydration sourdough starter
480 grams very ripe mashed bananas (about 4 medium bananas)
3/4 cup toasted chopped walnuts (I forgot to weigh this, sorry!)
Preheat your oven to 350.
Buter two metal loaf pans.
In the bowl of an electric mixer (paddle attachment), beat the oil, butter, and sugar (or honey) until smooth and combined.
Add the eggs one at a time, beating well after each.
Add the vanilla and lemon zest and continue to beat on medium-high speed until the mixture lightens in color.
Add the sourdough starter and mix on low speed until it is almost fully incorporated, but there are still a few streaks left.
In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, cinnamon and ginger.
Add 1/3 of the dry ingredients to the mixer and mix until just barely combined.
Add half of the smashed banana and mix.
Repeat with the remaining dry ingredients and banana, alternating and mixing gently after each addition and end with the last of the flour.
Stir in the walnuts.
Pour into the prepared loaf pans and bake for 1 hour, or until a tester in the center comes out clean.
Cool for 30 minutes in the pan before taking the loaf out to cool in a wire rack.