Sourdough Banana Bread
A moist, tender sourdough banana bread sweetened only with ripe bananas and raw honey or pure maple syrup. A wholesome, rustic loaf perfect for breakfast or snacking.
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Servings: 10 slices
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Equipment
- 1 Large bowl
- 1 loaf pan
Ingredients
- 1 cup mashed ripe bananas 2–3 bananas
- ¾ cup raw honey or pure maple syrup
- ½ cup melted butter coconut oil, or tallow
- 2 large eggs
- 1 cup sourdough starter active or discard
- 1 teaspoon vanilla extract
- 1 ¾ cups fresh milled soft wheat flour or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon sea salt
- ½ cup chopped walnuts or pecans optional
- ½ cup naturally sweetened chocolate chips optional
Instructions
Preheat Oven
- Preheat to 350°F (175°C). Grease or line a standard loaf pan.
Mix Wet Ingredients
- In a large bowl, whisk together bananas, honey or maple syrup, melted fat, eggs, sourdough starter, and vanilla.
Combine Dry Ingredients
- In a separate bowl, mix flour, baking soda, baking powder, spices, and salt.
Make Batter
- Add dry ingredients to wet and stir until just combined. Fold in nuts or chocolate if using.
Bake
- Pour batter into prepared pan. Bake 50–60 minutes, until a toothpick inserted comes out clean.
Cool
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
For overnight fermentation, mix all ingredients except baking soda and baking powder. Ferment 8–12 hours, then stir in leavening and bake.
Very ripe bananas create the best natural sweetness and moisture.
Store at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months.
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