Long-Fermented Sourdough Banana Muffins
Ingredients
- 2 to 3 overripe bananas
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder to be added after fermentation
Instructions
Mix the Batter:
- In a large mixing bowl, mash the overripe bananas.
- Add the sourdough starter, all-purpose flour, sugar, salt, and ground cinnamon.
- Stir in the eggs, melted butter, and vanilla extract until well combined.
Ferment the Batter:
- Cover the bowl with a clean towel or plastic wrap.
- Allow the batter to ferment at room temperature for at least 10 hours or in the refrigerator for up to 24 hours.
Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it lightly.
Add Leavening Agent:
- After the fermentation period, gently fold in the 2 teaspoons of baking powder into the batter until just combined.
Bake the Muffins:
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
