SOURDOUGH BANANA BREAD
This Sourdough Banana Bread recipe will make your house smell so good while it is cooking. The bread is light, easy to make and is another way to use your sourdough starter. My family loves it and it’s a great way to use up bananas, too.
Sourdough Banana Bread
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white granulated sugar
1 stick butter or 8 tablespoons or 1/2 cup, melted
1 cup mashed banana
1 teaspoon vanilla extract
1 cup sourdough starter
1 large egg
1 cup chopped nuts, pecans or walnuts (optional)
Whisk together the flour, salt, baking powder, baking soda and sugar until well mixed. Add melted butter, mashed banana, vanilla extract, sourdough starter and egg. Mix well with a spoon. Fold in nuts. Spray a 9 x 5 bread pan with cooking spray. Add dough and bake in preheated 350 degree oven for 55 to 60 minutes until center tests done. Makes 1 loaf. Enjoy!
Note: Click here for: Sourdough Starter and other Sourdough Recipes.
Sourdough Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup white granulated sugar
- 1 stick butter or 8 tablespoons or 1/2 cup melted
- 1 cup mashed banana
- 1 teaspoon vanilla extract
- 1 cup sourdough starter
- 1 large egg
- 1 cup chopped nuts pecans or walnuts (optional)
Instructions
- Whisk together the flour, salt, baking powder, baking soda and sugar until well mixed. Add melted butter, mashed banana, vanilla extract, sourdough starter and egg. Mix well with a spoon. Fold in nuts.
- Spray a 9 x 5 bread pan with cooking spray. Add dough and bake in preheated 350 degree oven for 55 to 60 minutes until center tests done.
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I love the potato flake starter. He’s named Herman around here. I make this recipe for my family all the time! Sometimes in a loaf, but more often as muffins. I usually make mini muffins, and I bake them at 375 degrees for 12-14 minutes. Thanks for sharing all these ways to use Herman! 😉
I just want to be sure about something. Your sourdough starter is not thick like others, right? I have some sourdough starter and it is more liquid. Is that what you use in the banana bread?
I have looked at other sourdough banana bread recipes and their starters always look thick.
Thank you so much, I hope I found the recipe I have been looking for.
You are correct; this starter is made with potato flakes, not flour like other sourdough starters. It is not thick and that is what I use in this recipe. However, any starter should work in this recipe. Thanks!
Thank you so much. I am so glad I found your site.
You’re so welcome! We’re so glad you found us too!
I tried the bread, it is so good. It’s such a great way to use some of the starter that I would just throw out.
Thank you again for sharing the recipe.
I had to bake mine for 65 min. (in case this helps someone else)
I chose this recipe to kick off my new sourdough adventure.The thick batter certainly couldn’t be easier to mix up and it smelled heavenly in the oven. Once the loaf was cooled I sliced off an end piece to try it. The flavor is fantastic but I felt the crust was a little thicker and chewier than I hoped. It’s only the past couple years that I’ve been branching out into baking, but I figured there’s probably a way to make it a little less crusty. I put it in a ziplock and went to bed. Well, when I served it for breakfast the next morning it was even tastier and the crust had softened considerably. Inside it is dense, moist and delicious! There are many things that taste better the next day, and this is one of them. Now I wouldn’t change a thing. It’s perfect the way it is. Thank you for my first sourdough recipe. It’s a big hit with my family!
Wonderful we are thrilled this recipe worked so well for you! We make this bread every week!
I am so happy to have stumbled upon this recipe! Soft, rich, and absolutely delicious! Thank you! We have a new favorite banana bread recipe!
Yay! We’re thrilled you like it!
Your Sourdough Banana Bread is one of my most used recipes. I keep 2 jars of your potato flake starter going in the fridge, using one for sourdough bread and one for sharing or making other of your sourdough recipes–most often it’s the Banana bread. I don’t feed my starter every five days, but try to do it at least once a week, and I feed the two in separate bowls. Last night I fed them at 8 days and they were bubbly and active this morning. I started the sourdough bread with one starter; and with the other, having no bananas, I substituted an 8 oz. can of crushed pineapple undrained and added a cup of flaked coconut. I did add a cup of chopped pecans also. It was perfect and delicious! Pineapple Coconut Bread! My husband loves it!
So glad it’s such a hit! I love when people have success with the starter and enjoy making the recipes.
This Sourdough Banana Bread is the best I have ever eaten. It is quick and easy to make. It has a wonderful texture and stays moist. It’s best eaten fresh and hot of course, but also delicious warmed over, or toasted and buttered. I never knew a cup of sourdough starter would add so much flavor. The recipe is perfect!
Wonderful! So glad this was such a hit!
Just made this recipe for the hurricane to eat for breakfast,when the power goes out. Smells wonderful! I made a cinnamon glaze to go on top.
Sounds delicious! Stay safe Linda!
Made this this afternoon planning on freezing for next weekend. Smelled so good had to make it a trial run. Yum. Have lots of frozen bananas on hand. Will make another to freeze for next weekend.
Do you use ‘fed’ starter?
Dying to try this recipe.
I feed my starter every five days, then let it sit for at least six hours before removing a cup of starter to cook with.