Hello everyone! Hope you all are staying healthy and safe. In all of this stay at home stuff I’ve been spending even more time in the kitchen. Making up all sorts of new recipes, especially the sourdough variety. Something that I’ve been trying my hand at is sourdough banana bread. It took a couple tries to get this one right but I finally have a recipe for sourdough banana bread that is absolutely delicious!
Now you might be wondering “Why not just use one from the internets?” I was able to find some yummy looking banana breads but none of them were fermented after you add the flour. I’m sure those breads taste great but I wanted a recipe that would taste delicious but was also long fermented so it is more easily digested.
So I just decided to come up with my own and now my search is over! 🙂 You can make this recipe without letting it sit overnight but then you aren’t getting the same benefits, so just try to plan ahead a little. The sourdough flavor is brought out the longer you let it ferment which is also another reason I like to let it sit overnight.
You start off with flour, sourdough starter, and buttermilk.
Mix them up thoroughly and cover with plastic wrap. Leave out at room temperature overnight.
In the morning it should be all bubbled up. Uncover and stir vigorously. Set aside. At this point prepare whatever pan you will be baking the bread in by greasing and flouring. This recipe works for large and small loaf pans as well as muffin pans. All the different cooking times/temps are in the recipe below!
In a separate bowl mash the bananas. Once the banana is mashed add in the rest of the ingredients except the nuts. Stir to combine.
Pour the banana mixture into the sourdough mixture and stir vigorously. Do your best to get this mixed well. Add in the nuts if you are using them.
Pour the batter into whatever size pan you have prepared.
Bake until toothpick inserted in the center comes out clean.
This bread is such a tasty treat with some scrambled eggs in the morning! Hope you give this recipe a try. Let me know what you have been baking lately in the comments below! Sourdough? Sweet and treats? Savory?
Sourdough Banana Bread
Ingredients
- 1 cup flour
- 1 cup fed sourdough starter
- 1/2 cup buttermilk
- 3/4-1 cup mashed banana about 2 bananas
- 5 Tbspn melted and cooled butter
- 1 egg
- 1 cup sugar regular white or coconut sugar
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp vanilla
- 1/2 tsp rum extract optional
- 3/4 cup chopped pecans or walnuts optional
Instructions
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In a large bowl combine the flour, sourdough starter, and buttermilk. Mix well. Cover with plastic wrap and let sit out on the counter overnight.
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The next morning stir the mixture thoroughly. Set aside.
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Preheat oven to 350 for 2 small loaves or muffins and 325 for 1 large loaf. Grease and flour loaf pans or just grease muffin tins.
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In a medium bowl mash up your bananas. Add all the remaining ingredients to the banana except the nuts.
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Pour the banana mixture into the sourdough mixture. Beat well. Add in the nuts if using.
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Pour the batter into 1 large loaf pan or 2 small loaf pans or muffins tins. For muffins fill muffin cups 2/3 of the way full.
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For 1 large loaf bake at 325 for ~1 hour. For 2 small loaves bake at 350 for ~40 minutes. For muffins bake at 350 for 15-18 minutes. Will make about 18 regular size muffins.
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Before removing from the oven poke a toothpick in the center to make sure it comes out clean to check for doneness. When done baking remove and let cool in the pan for 10 minutes. Carefully remove from pans and let cool on a wire rack.
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Can be stored at room temp for up to 3 days. Also stores well in the freezer for the future!
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