This is a delicious, moist banana bread using natural leaven!The dried fruits make the slices look very pretty.
I usually make banana bread with baking powder, but this time I wanted to try making it with a bread starter. I did it! This is such a moist banana bread.
For the bread starter I use a 1:1 ratio of starter liquid to flour, fed 3 times over 3 days.I switched up Step 1 and Step 2. If you bring the starter and milk to room temperature together, it will be easier to mix.
Enjoy Japanese food around the world.