Today we’re sharing a recipe for sourdough banana bread.
We recently started a sourdough starter and have been trying tons of sourdough recipes. One of our favorite recipes besides just traditional sourdough bread is sourdough banana bread. We didn’t think we would ever find a banana bread recipe we would love more than our beloved brown sugar banana bread but we think we might have.
The great thing about sourdough banana bread is that you can use up 1 cup of your sourdough starter and make a delicious quick bread for your family. We tried this recipe a few different ways and found that we prefer it with white sugar and flour. By using these ingredients, the banana bread is almost more like a cake than a bread.
You could obviously make this bread a little more healthy by using less sugar or an alternative sugar. You could also use wheat flour or whole wheat pastry flour instead of white flour is you prefer. You could also use almond flour instead if you are on a keto diet. You could also use butter in place of coconut oil but we try to use coconut oil as much as we can for the health benefits.
Tips for Sourdough Banana Bread
One of our tips for sourdough banana bread is use ripe bananas. They can even be ripe bananas that you froze and thaw for this recipe. We also prefer to bake this bread in mini loaf pans just due to them baking better and already being in a convenient size. We recommend for you to cut up the bread once it’s cooled and cover it with saran or place it in an airtight container.
Sourdough Banana Bread
Banana bread with the most perfect crumb and chew. You will think you are eating cake instead of banana bread.
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sourdough starter (cold is fine)
- 1/2 cup coconut oil
- 1 cup mashed ripe banana (about 2 1/2 medium bananas)
- 1 egg
- 1 tsp vanilla
Preheat oven to 350 degrees. Grease a regular sized loaf pan or 4 mini loaf pans.
Cream together coconut oil, sugar, egg, vanilla, and banana.
Add sourdough starter, flour, baking soda, and salt.
Mix just until combined.
Evenly pour and gently spread the batter into loaf pan(s).
Bake a regular sized loaf at 350 degrees for 60 to 70 minutes. Bake mini loaf pans at 350 degrees for 40 to 45 minutes or until a toothpick inserted into the center of the loaf comes out clean.
How long does this bread keep?
This banana bread will keep for about a week or possibly longer. We typically store our banana bread in the refrigerator and it keeps very well. You could also wrap up and freeze one or a couple of these loafs to eat later.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.