During my stay at home days, I have been learning how to make sourdough starter and sourdough bread. Once the sourdough starter is ready though, it should be used and fed everyday. This is fine if you are plan to bake bread everyday, but I don't need that much bread in the house on a regular basis, so I looked for other ways to use the bread starter.

Lots of banana goodness in this loaf

Of course, a short search on the Internet produced many recipes that use sourdough starter in other baked goods than just bread. My favorite site for all things sourdough is The Perfect Loaf, this site is really a labor of love and painstakingly provides thorough and clear instructions for starting on the sourdough road. The  below recipe is from the Perfect Loaf but I have decreased the original recipe in half since I needed a smaller size bread. I also added a few walnuts and a banana on top.

Recipe
120 grams all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
50 grams chopped walnuts
65 grams butter (room temperature)
50 grams brown sugar
1 egg
65 grams sourdough starter
1 tablespoon honey
2 medium size bananas (mash with a fork)
1 tablespoon olive oil
1 teaspoon vanilla
1 banana for topping before baking

1. You can use a stand mixer or make by hand. This recipe description does not use a stand mixer. Prepare a loaf pan by lightly buttering and dusting with flour.
2. In a small bowl, measure together the flour, baking soda and salt.
3. In a large bowl, whisk the butter then add the brown sugar and mix. Next add the egg and mix together. Add the ingredients sequentially, but complete mixing before adding the next. Continuing mixing in the sourdough starter, honey, mashed bananas, olive oil, vanilla, flour and nuts.
4. Pour the mixture into the loaf pan. Slice a banana lengthwise and place on top before baking.
5. Bake in a preheated 180 degrees Celsius oven, for 35 - 40 minutes. Let cool for about 20 minutes before removing from the baking tin.

Sliced and ready for breakfast