sourdough

Old Fashioned Sourdough Banana Bread

We love sourdough in my house, and we really love this sourdough banana bread! When I came up with this delicious way of using my sourdough starter I had to share!

Sometimes finding ways to use the sourdough “discard” can be challenging. You save it up and wonder, “am I ever going to use this stuff?” This simple dairy free, old fashioned sourdough banana bread, will be one that you and your family savour! I almost guarantee you’ll make it over and over!

In this recipe, you’ll find that I used freshly milled flour. Milling my own flour has become a pure joy of mine. Knowing I’m using wholesome, fresh, flour that was prepared in my own kitchen is really something special. It’s full of all types of B vitamins including niacin, thiamine and folate. As well as minerals like potassium, zinc, iron, magnesium and manganese.

I happened to sift the milled flour by hand to remove the large bran pieces. This helps the loaf from being too dense! But trust me, you can make this recipe using spelt flour, all purpose flour, or a 1:1 gluten free flour no problem!

So let’s get to it. – Jump to the recipe

How to make this Sourdough Banana Bread

  1. In a large mixing bowl, mash the very ripe bananas. Add the sourdough starter and mix well.
  2. Stir in the melted butter or coconut oil, then crack the eggs into the bowl and mix until well-combined. Stir in the coconut sugar and vanilla.
  3. In a separate bowl pour in the flour, then add the baking soda and salt. stir to combine.
  4. Next add the dry ingredients to the wet, mix until just combined (a few clumps are okay!)
  5. Pour the batter into a lined, loaf pan. Bake at 350°F on the center rack of oven for about 55 minutes. (Once it’s baked fully, the top should be a dark brown, and a tooth pick will come out clean with no batter.)
  6. Check out my notes at the bottom for all the extra details!
The beginning of Wisdom is: get Wisdom (skillful and godly Wisdom)! [For skillful and godly Wisdom is the principal thing.] And with all you have gotten, get understanding (discernment, comprehension, and interpretation). - Proverbs 4:7 AMPC

FAQs

How do I make a sourdough starter?

Great question! You can find all the details and directions in my How I Made My Sourdough Starter blog.

Does this banana bread taste like sourdough?

It tastes like a delicious banana bread, with a slight bit of tang — it gets better with every bite! I will say, the acidity of the starter contributes to a tender crumb, but since we bake the bread right after mixing, the dough doesn’t have a chance to ferment to get the familiar sourdough taste.

How sweet is this sourdough banana bread?

I would say just right! I love using coconut sugar in all my baking. It provides the perfect amount of sweetest without the refined sugar. As a family, we decided to let go of refined sugars a number of years ago. We chose to make a mental shift towards healthier alternatives that delivered the same delicious results – I promise!

Does my starter have to be 100% hydration?

Did you know that most starters are 100% hydration. This recipe uses half a cup (112 grams) of 100% hydration starter (discard), which is equal parts water (56g), to flour (56g) when fed.

Can I add anything to this banana bread?

Yes! You can fold in chocolate chips, walnuts, or anything you’d like, right after you gently incorporate the wet and dry ingredients.

–> Did you make this Old Fashioned Sourdough Banana Bread recipe? I’d love to hear about it! Leave me a comment below or tag me in your IG story @tanikamarie !

Love & Blessings,

Tanika


Old Fashioned Sourdough Banana Bread

t a n i k a m a r i e
This simple dairy free, old fashioned sourdough banana bread, will be one that you and your family savour! Made with freshly milled flour, I guarantee you'll make it over and over!
5 from 1 vote
Prep Time 10 minutes
Bake Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 12

Equipment

  • 1 whisk
  • 2 bowls
  • 1 loaf pan
  • Parchment paper
  • Grain Mill (optional)

Ingredients
  

  • 4 med/large very ripe bananas 454g, with skin on
  • ½ cup unfed sourdough starter 112g
  • 4 tablespoons melted butter 56g
  • 2 large eggs
  • ½ cup coconut sugar 85g
  • 1 tablespoon light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon fine himalayan salt
  • 170 g hard white wheat berries, freshly milled and sifted (150g once sifted) or (1 ¼ cup / 150g all purpose flour or 1:1 gluten free flour)

Instructions
 

  • Preheat oven to 350℉.
  • Line the loaf pan with parchment paper.
  • In a large mixing bowl, mash the very ripe bananas. Add the sourdough starter and mix well.
  • Stir in the melted butter or coconut oil, then crack the eggs into the bowl and mix until well-combined. Stir in the coconut sugar, brown sugar and vanilla.
  • In a separate bowl, pour in the flour, baking soda and salt. stir to combine.
  • Next add the dry ingredients to the wet, mix until just combined – DO NOT OVER MIX (a few clumps are okay!)
  • Including add ins? Gently fold them in now.
  • Pour the batter into a lined, loaf pan. Bake on the center rack of the oven for about 55 minutes. (Once it’s baked fully, the top should be a dark brown, and a toothpick will come out clean with no batter.)
  • Let your Old Fashioned Sourdough Banana Bread cool in the loaf pan for 10 minutes, then remove to completely cool on a cooling rack.
  • Once cool, store in an airtight container or large Zip Lock bag in the fridge to enjoy as a snack or breakfast later on!

Notes

  1. Bake at 325° if using a convection oven and back for the same time – 55 mins.
  2. I currently use a thin mesh strainer to sift my flour. Just small enough to catch all the large pieces of the wheat bran.
  3. You can easily sub the freshly milled wheat flour with Spelt flour, 1 1/4 cups (150g) all purpose flour or 1:1 gluten free flour. I don’t think almond flour or oat flour would work here.
  4. You can use bubbly/fresh sourdough starter too. The loaf will rise a bit more 🙂
  5. Add-ins? You can add 1 cup chopped walnuts, or ½ cup chocolate chips to the batter after combining the wet and dry ingredients. Save some to put on top!
  6. Honey? Maple Syrup? I love those sweeteners but I haven’t used them in this recipe. They may make it too wet/heavy but give it a try!
  7. This loaf will keep nicely for three days wrapped in foil at room temperature (a couple days longer in the fridge). For longer-term storage, wrap in foil, place in a large zip-loc freezer bag, and freeze for up to about six months.
  8. My Komo Mio grain mill and supply of wheat berries are from Living Sky Farms here in Saskatchewan – tell them I sent you!
Keyword Banana Bread, sourdough, sourdough banana bread, sourdough discard recipes

One Comment

  • David H

    5 stars
    This recipe is delicious! I have tried it twice, and it is consistent every time. Spelt flour takes it to another level and adds a deep nuttiness. 10/10!

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