Sourdough Banana Bread

Buttered slice of sourdough banana bread

Ever since beginning my Sourdough Journey, I have been trying out different recipes, hoping I could replace some of my tried and true baked goods with sourdough starter for the gut health and lower glycemic index benefits too. Well, I finally made Sourdough Banana Bread and oh my goodness, this bread is delicious! This recipe is the perfect amount of sweetness and banana flavor without being too strong or sweet, and the bread itself is moist and filling and I cannot say enough about how amazing it tastes! This will now be my 100% go-to recipe whenever I have overripe bananas sitting on my counter, and I think it's going to be on my list of baked goods to make as gifts for holidays and special occasions!

Banana bread doesn't need much introduction, so I'm not going to make a lengthy blog about it...because seriously, who doesn't know about banana bread.

Sourdough Banana Bread

You either love it, or you don't. I like to sprinkle some brown sugar to the top when it's in the baking pan, and that gives it a little extra sugary crust on top, and sometimes I will add walnuts or pecans to the batter, but that's about the extent of my extras. So lets get right to the recipe and hopefully you'll be inspired to use some of your sourdough starter (active fed OR unfed discard) and whip up a loaf of bread this Fall!

I always recommend gathering your ingredients before beginning the recipe, that way you don't have to go searching and you can just blend and bake. Special Note: The wet ingredients in this recipe can be prepared ahead of time and allowed to cold ferment for 4-24 hours if you'd like to get the additional gut health benefits.

Start by preheating your oven to 350F, and preparing your bread pan. I like to butter my pan, but you can use shortening, nonstick spray, or even line it with parchment paper. In a mixing bowl, combine your softened (or melted) butter and brown sugar. Cream this until its is well mixed and getting fluffy, about 3-5 minutes. Mix in the eggs, vanilla, mashed bananas, and sourdough starter. As I mentioned, you can use active/fed starter OR unfed/discard starter...which makes this a super versatile recipe and helpful if you need to use up some sourdough starter! Mix that on medium speed for a minute or two. (It is at this point you can refrigerate the wet mix for a cold fermentation time)

Next, fold in your dry ingredients with a spoon or spatula, taking care not to overmix. Overmixing will create a tough dough, and we don't want that! Pour batter into prepared bread pan. I like to top my batter with a sprinkling of brown sugar, but this step is completely optional. Bake in a preheated 350F oven for 50-60 minutes. Test at 50 minutes by using a knife to see if the bread is baked in the middle. If the knife comes out smooth, it's done, if you've still got wet batter, bake an additional 5-10 minutes. Just keep an eye on it so you don't over-bake it or burn the top! Once done, allow the bread to cool IN the pan for about 45 minutes, then carefully turn it out onto a wire cooling rack. You may need to gently slide a knife around the edges to loosen it from your bread pan. Once cool, slice and enjoy...or if you're like me and cant wait, slice a little piece off and slather some butter on it and savor that warm bite!

If you'd like to see a video of my preparation, you can view that on my TikTok page, in the Sourdough playlist: https://www.tiktok.com/@botanicallivingwithkim/video/7426736723918507310

Here's is the printable recipe and I truly hope you enjoy making this delicious bread! Happy Baking ~ Kim

Recipe for Sourdough Banana Bread

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