Sourdough Banana Bread

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This Sourdough Banana Bread bread is the perfect mix of tangy, sweet, and nutty. With simple ingredients and a straightforward method, you’ll find yourself baking this recipe again and again.

Course Bread

Cuisine American

Keyword banana bread, sourdough, sourdough banana bread

Prep Time 10

Baking 1 5

Total Time 1 15

Servings

Calories 373kcal

Author Maike Corbett

Equipment

Loaf Pan

Ingredients

1 cup all purpose flour
1 cup whole wheat flour
½ cup ground flax seed optional
½ teaspoon baking soda
½ teaspoon salt
½ cup butter unsalted, softened
½ cup brown sugar packed, plus more for for topping
2 large eggs room temperature
¾ cup sourdough starter either fresh or discard
2 tablespoons honey
4 large bananas overripe, broken into small pieces
2 tablespoons olive oil
1 teaspoon vanilla extract
1 cup walnuts optional, chopped, divided, reserve ¼ cup for topping

Instructions

Preheat the oven to 350º Fahrenheit. Lightly grease a 9x5 loaf pan.
Combine flour, ground flax seeds, baking soda, and salt in a small bowl and set aside.
Cream the butter with an electric mixer.
In a large bowl, cream the butter with a hand mixer. Add brown sugar and continue to beat until the mixture is light and fluffy. Add the eggs and beat until well blended.
Add the sourdough starter, honey, bananas, vanilla, and oil. Beat until thoroughly combined and the banana has been broken down into very small pieces.
Fold the flour mixture into the banana mixture and combine until all of the flour has been mixed in. Do not over mix. Stir the walnuts into the batter.
Pour the batter into the loaf pan. Drizzle with walnuts and a few pinches of brown sugar.
Bake in the preheated oven for 55-65 minutes until a toothpick comes out clean. Let the loaf cool in the pan for 15 minutes.
Remove the loaf from the pan to a cooling rack for at least 30 minutes but better to wait until cooled completely before cutting.

Notes

If you don’t have whole wheat flour, you can use all purpose flour. Or you can use spelt flour instead if you prefer to use ancient grains.

Nutrition