Sourdough Banana Bread

Sourdough Banana Bread

By Eliot, on June 10th, 2020

In the June “In My Kitchen” post, I put in a couple of teaser recipes and promised more about them later. Today’s the day to reveal this FANTASTIC banana bread recipe.

I’ve started sourdough a couple of times and was able to maintain a live batch for a few months a couple of years ago. With yeast being one of the hoarded articles and absent from store shelves, I decided it was time to start another batch of sourdough. (Here’s my sourdough starter recipe and all my recipes for using it.)

I am using my sourdough so much I sometimes worry about over feeding it. It’s still alive so there is that!

I’ve made this recipe twice with rave reviews. The first time I used very gnarly looking frozen bananas from the depths of my freezer. Some of them had even started to shrivel a bit. This bread made them rock stars. The second time I made it The Hubs told me that we had a bunch of bananas hanging on the “banana holder” that had literally peeled themselves. I had the solution to that problem—more banana bread!

Sourdough Banana Bread

Based on a recipe from I am Baker

Good to use up not only your over-ripe bananas, but also to revamp your sour dough starter.

Ingredients

Instructions

Preheat oven to 350°F. Prepare a 9×5-inch loaf pan with non-stick spray.

In a medium bowl combine the flour, baking soda, and salt. Stir with a whisk to combine ingredients. Set aside.

In a large bowl (or bowl of your stand mixer) add the coconut oil and sugars. Mix on medium-high with a hand-held mixer until ingredients are fully incorporated, about 1-2 minutes.

To the bowl add in the eggs, vanilla, and bananas. Mix very well until only a few lumps of banana remain. Scraping the bowl as needed.

Add in the flour mixture and the sourdough starter and mix until just incorporated.

Pour batter into prepared pan.

Bake at 350°F for 55-65 minutes or until an inserted toothpick is removed with crumbs but no wet batter. Do not over bake.

Allow to cool for at least 10 minutes before cutting.

Yield: 1 large loaf

I think this has a great crumb for banana bread and this recipe is not too sweet, the way I like it. The sourdough taste comes through just a hint and may attribute to the perfect bite.

It slices up great, too.

So to all those hoarders out there that bought up all the flour and the yeast, I hope that you are really baking. If you are, that is great news. Homemade is obviously the best. If you are not, a big shame on you when you dump all that buggy flour in six months and when you find a small jar of yeast in the back of your fridge in 2023.

Hope you try sourdough and I hope you try this recipe.

Be well!

Aside: My mom recently mentioned that she was having a hard time finding canning lids. What? So, hoarders, the same thing goes. I hope that you are going to can lots of produce this growing season. If not, shame on you again.