Banana and Fig Bread with sourdough discard
This recipe is totally based on that of The Perfect Loaf's top three leftover sourdough discard recipe. It works perfectly with the addition of our White Smyrna sun dried figs and Sticky Quince Syrup.
2 cups whole wheat all-purpose flour
1/2 tspn baking soda
1/2 tspn salt (I used Murray River Pink Salt)
1 cup chopped pecans
1/2 cup butter, at room temperature
1/2 cup (lightly packed) brown sugar
2 eggs (ideally at room temp)
3/4 cup leftover sourdough starter
2 tbspn Sticky Quince Syrup
4 ripe and mashed bananas
2 tbspn extra virgin olive oil
1 tspn vanilla
6 white Smyrna dried figs
1/2 cup shredded coconut (additional topping, optional)
Bake in a large loaf tin
Preheat your oven to 175°C.
In a large mixing bowl combine flour, baking soda, and salt.
In a small bowl mix a handful of chopped pecans and a few pinches of sugar. Set aside to be used as the topping later.
In a stand mixer cream butter and sugar until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add in sourdough starter, quince syrup, mashed bananas, vanilla, and olive oil. Then, add in the flour mixture slowly, scraping down the sides as you go. Then fold in the remaining pecans and white figs. Pour the batter into your tin and smooth the top with a spatula. Sprinkle on the reserved chopped pecans and sugar.
Bake for 55-65 minutes until the internal temp right in the middle is 93-96°C (this is a great tip from Maurizio). Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool. I topped with shredded coconut at this point.
This banana bread will stay moist for days after baking, but be sure to wrap it in aluminum foil or something else to prevent too much moisture loss.