Sourdough Banana Bread is a great way to use up an abundance of Sourdough Starter – if you have had Starter feeding on the counter in your kitchen for a week … then time to put it to use!
If you don’t have any starter, it’s very handy to have on hand to make everything from pancakes to sourdough bread (+ more) – you can see our last post if you aren’t familiar with making sourdough starter.
This bread differs from traditional banana bread in that it is a little more dense & moist – although it makes just one loaf, it’s very filling, so each piece goes quite a long way.
You will want to make sure you leave yourself plenty of time to bake this bread in the oven – it takes at least 60 minutes, and will be a very large loaf.
- 1/3 C. Butter, melted
- 3 Tbsp Honey or Maple Syrup
- 1 Egg
- 2-3 Ripe Bananas
- 1 C. Sourdough Starter
- 1 tsp Vanilla Extract
- 2 C. Organic Whole Wheat Flour or Organic All Purpose Unbleached Flour
- 1 tsp Baking Power
- 1/2 tsp Baking Soda
- Optional: 3/4 C. Walnuts, chopped
- Optional: 3 drops Nutmeg Essential Oil and 3 drops Lemon Vitality Essential Oil (we use Young Living)
- Preheat the oven to 350 and then butter and lightly flour your baking pan.
- Cream the butter, honey/syrup, egg, bananas, vanilla, starter and optional Essential Oils.
- Add the flour, baking powder, baking soda and optional walnuts... just until blended.
- Pour into the baking pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a baking rack for 30 minutes before removing, then cool further before slicing.
Help- I split the loaf into two pans and it had taken 85 min and is still gooey not coming clean with the knife inserted. Anyone else had these issues? I had jumbo eggs, 3 smaller bananas, my starter is fed and moist not real wet it has been making perfect bread all week… Help!
Oh no!!! I just made 4 loaves today… I’m not sure why yours is gooey and not cooking through! I made two full batches today and they came out perfect. Did you add the flour?
Made this abd it turned out perfect!
Kathleen, I’m so glad! It’s absolutely my favorite banana bread recipe!
Does the starter have to be reactivated with 2 or 3 feedings if it has been in the fridge or can I use it out of the fridge?
Lesley, it has to be reactivated. I usually find one time to be enough.. so I discard about 1/4 – 1/2 C. and re-feed. Then I give it about 4-5 hours to really do it’s thing before I use.
Just made this and it is delicious. Not very sweet, which is great, and the banana flavor comes through. Plus it so easy to make. I did soften the butter instead of melt it before I creamed it. Only took 45 mins to bake so start to finish was about an hour.
That’s super! It is by far my favorite banana bread (and I’ve made quite a ton!)