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Sourdough Banana Bread

Author Haley

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

  1. 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.

  2. The next morning stir the mixture thoroughly. Set aside.

  3. 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.

  4. In a medium bowl mash up your bananas. Add all the remaining ingredients to the banana except the nuts.

  5. Pour the banana mixture into the sourdough mixture. Beat well. Add in the nuts if using.

  6. 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.

  7. 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.

  8. 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.

  9. Can be stored at room temp for up to 3 days. Also stores well in the freezer for the future!