This bread proves that necessity is indeed the mother of invention. I needed to use up an overripe banana, but knew one wasn’t enough for banana bread. I did have some fresh pineapple in the fridge, so I ran that through the food processor: exactly 1.5 cups. From there I figured I might as well use up some left over sourdough starter and the rest of the roasted almonds I used for the German Nut Nougat. Overall, it turned into a very tasty leftover bread with a moist crumb. Best of all, it filled my wintry kitchen with amazing tropical aromas.
1 1/2 cups sugar
1/2 cup mashed banana (1 banana)
1 1/2 cups crushed pineapple
1 cup oil
1 cup left over sourdough starter
3 1/2 cups flour
2 tsp baking soda
1/2 cup ground almonds (optional)
vanilla extract, orange zest (optional)
Preheat oven to 350°F.
Beat the eggs with the sugar. Add mashed banana, pineapple, sourdough starter, and oil and combine.
Combine flour, baking soda, and ground nuts (if using).
Stir wet and dry ingredients together until combined.
Grease two loaf pans and line them with bread crumbs, flour, or coconut flakes. Fill the batter into the loaf pans and sprinkle with cinnamon and sugar.
Bake for about 50 minutes or until a toothpick comes out clean.