Have you jumped on the sourdough band wagon, but still hesitate to branch out into other delicious sourdough recipes? Same, girl. I really didn't start experimenting until I was more comfortable with the whole fermentation process. A few recipes that I have fallen in love with this winter are sourdough crepes and sourdough banana bread. I plan on sharing the crepe recipe soon!
what makes a quick bread recipe sourdough?
I'm so glad you asked. The main difference between a traditional banana bread recipe and a sourdough banana bread recipe is the addition of sourdough starter. A basic banana bread recipe is considered a quick bread. This means that it doesn't contain yeast and can be baked immediately after mixing all of the ingredients together. A quick bread is quick, get it? Sourdough banana bread is a very flexible recipe and can be baked immediately as a quick bread, or fermented for up to twenty-four hours. Fermentation breaks down the wheat grains and creates a loaf that is both feeds our good gut bacteria and is easier for our bodies to digest.
Why are fermented recipes better for our gut?
A sourdough starter is a culture of wild yeasts and beneficial bacteria that is made with flour and water. When I'm feeling fancy, which is almost never, I like to talk about how this is mostly lactic acid bacteria. When the lactobacillus is fed flour and water, it begins converting the starches in the flour into broken down biproducts. Every starter will be slightly different, due to the temperature and microbes in your home. A loaf of sourdough that tastes mild and mellow will likely contain higher amounts of lactic acid, while a sharper and more sour loaf probably has higher levels of acetic acid.
Tips for a delicious sourdough banana bread
- Select bananas that are very ripe. They should be less yellow and more brown and the flesh should be almost unappealing. Don't worry, this means the bread will be sweeter and have a more caramel flavor!
- Whole wheat or gluten free flour substitutes can be used in place of organic white flour, just know that you may have to adjust the recipe slightly.
- My favorite way to prepare my loaf pan is by lining it with parchment paper. This eliminates the need for cooking spray and makes cleanup so much easier!
- Quick breads tend to be fussy about texture. When combining the wet and dry ingredients, stir until just blended. Over-mixing can create a dense, flat loaf.
How to bake sourdough banana bread video
This week I stepped out of my comfort zone and created a video to go along with this recipe. It is the very first video I've ever made, and I hope you like it! I'm a very visually learner and love watching other people cook, so maybe you will to! Just typing this makes me feel sweaty, but I know you'll be understanding with my amateur editing skills (please!).
This recipe has been modified from a recipe that Lisa shared and our family has fallen in love with. I modified her recipe with more starter and flour to create a taller and more domed loaf. Thank you, Lisa!
Sourdough Banana Bread
Equipment
- 9X5 loaf pan
- measuring spoons & cups
- parchment paper or cooking spray
- stand mixer & spatula
Ingredients
Wet Ingredients
- 4 ripe bananas
- 2 large eggs, room temperature
- ⅓ cup honey
- 1 cup sourdough starter
- 1 teaspoon vanilla
- 8 tablespoon butter
- ¼ cup brown sugar, tightly packed
Dry Ingredients
- 2 cups organic white flour
- 1 teaspoon baking soda
- ½ teaspoon fine himalayan salt
Instructions
- Preheat oven to 350° and line loaf pan with parchment paper.Combine dry ingredients in a bowl and set aside.In a stand mixer, beat room temperature butter and brown sugar several minutes until light and fluffy.Add in eggs, beating well after each addition. Add honey, vanilla, sourdough starter and chopped bananas. Slowly fold in the dry ingredients until just combined. Pour into loaf pan and bake for about 50 minutes, or until the internal temperature reaches 190° with a thermometer.
OPTIONAL LONG FERMENTATION
- Twelve (up to 24) hours before you plan to make banana bread, in a mixing bowl, mix together the room temperature maple syrup, sourdough starter, room temperature butter and flour. The next day, preheat oven to 350 degrees.Using a stand mixer with the paddle attachment, add brown sugar, eggs, vanilla, mashed bananas, cinnamon, salt, and baking soda to mixing bowl. Set on low to medium speed until completely combined. Pour into greased loaf pan and bake as directed.
Want to see more sourdough recipes?
If you are head over heels for sourdough, check out my recipes for sourdough starter discard crackers and sourdough focaccia. Check back or subscribe to my email! I will add more recipes soon!
Hope you have a wonderful day!
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