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Sourdough Banana Bread

Are you craving a soft and sweet banana bread? This fermented recipe is great for your gut as well as your tastebuds!
Prep Time15 mins
Cook Time50 mins
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: banana, banana bread, bread, fermented foods, quick bread, sourdough
Servings: 8 slices
Cost: $3

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
  • 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.