This banana bread has a slight tang of sourdough and isn’t overly sweet. All of the ingredients are mixed in one bowl, which means a nice healthy snack with fewer dishes to wash.
Be sure to try these easy pumpkin banana muffins, too!
Sourdough banana bread recipe
Not only will you use a cup of discarded starter in this recipe, this banana bread is a perfect way to use up overripe bananas. The ones that are too soft to slice for dehydrated bananas, but still full of flavor.
This simple recipe for a sourdough banana bread is a great example of using up a bit of sourdough starter. It is truly a quick-bread in that there is no rise time and it utilizes baking soda as a leavening agent.
The flavor is not cloyingly sweet, as some quick breads can be, and the sourdough tang is just light enough to give it a lovely depth of flavor without being overwhelming.
Using discarded sourdough starter
One of the most common questions and confusions in the realm of sourdough baking is “Why do I need to discard some sourdough starter before feeding?” Subsequent to that is the question “And how can I use that “discarded” starter so as not to be wasteful?”
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The answer to the former question is a bit complicated, but in short you discard a bit of starter before feeding it in order to enhance the yeast activity of your starter. And there is great news concerning the second question: that “discarded” starter, whether wheat, rye, or gluten-free, has all sorts of uses.
This discarded cup or so of starter is best used in recipes that utilize other leavening agents, such as baking powder and baking soda. I like it in a simple Sourdough Crepe or Vegan Sourdough Pancakes but you can find a whole list of ways to incorporate it into your cooking and baking in my book.
Making the batter
Start by peeling overripe bananas and smashing them in a large mixing bowl. Add the sourdough starter, egg, and oil or butter.
Once combined, cream in the sugar. This easy recipe calls for coconut sugar, but if you don’t have that on hand, you can use cane sugar instead.
Add the dry ingredients and mix just until combined. Stir in nuts. Here’s where you can get creative — the recipe calls for walnuts, but you could also use another kind of nut. Or raisins. Or chocolate chips.
Use a spatula to transfer dough to a greased loaf pan, and you’re ready to cook!
★ Did you make this sourdough banana bread? Don’t forget to give it a star rating below! ★
Easy One Bowl Sourdough Banana Bread
This simple recipe for a sourdough banana bread is a great example of using up a bit of sourdough starter. It is truly a quick-bread in that there is no rise time and it utilizes baking soda as a leavening agent. The flavor is not cloyingly sweet, as some quick breads can be, and the sourdough tang is just light enough to give it a lovely depth of flavor without being overwhelming.
Ingredients
- 3 medium bananas, very ripe
- 1 cup active sourdough starter
- 1 egg
- 3/4 cups coconut sugar
- 1/2 cup coconut oil , or butter, softened
- 1 1/2 cups unbleached all purpose flour
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup walnut pieces
Instructions
- Preheat your oven to 350 degrees and grease a 9x5" bread pan.
- In a medium mixing bowl, mash the bananas with the back of a fork. Mix in the sourdough starter, egg, and softened oil or butter. Add sugar and mix well to combine. Create a well in the middle of the wet ingredients.
- Into the center of the well, add the flour, salt, and baking soda in that order. Mix the wet and dry ingredients until nearly combined. Add the walnut pieces and fold in until all of the batter is combined.
- Scrape batter into your prepared bread pan and place in preheated oven. Bake at 350 degrees for 50-60 minutes or until a cake tester comes out clean. Allow to cool in pan for a few minutes before transferring to a cooling rack.
Notes
If you don't have coconut sugar on hand, you can use cane sugar instead.
Nutrition Information:
Yield: 10 Serving Size: 1 gramsAmount Per Serving: Calories: 338Total Fat: 19gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 16mgSodium: 331mgCarbohydrates: 39gFiber: 2gSugar: 12gProtein: 5g
Originally published February 2019; this post has been updated.
I wanted a no added sugar version so I replaced the coconut sugar with 3 more bananas and it turned out AWESOME. It was plenty sweet and very moist. It probably needs 65 min to cook. The bottom could have cooked a touch more from 60 minutes.
That’s great! 🙂
Please, clarify starter as Introduction indicates discard, recipe lists active. Thanks so much!
SJ
Discard from an active starter.
Question. In your commentary leading up to the recipe you talk about how the recipe uses discard starter but your recipe says active. Can you use either?
Thanks, Susie
Have you tried this recipe for muffins? If so, how long did they bake?
I’ve had a couple people tell me they used it for muffins. I’d start with 20 minutes.
I did it as muffins. Baked at 400 for about 18 minutes.
Excellent!
This is my new favorite banana bread recipe! I’ve made it at least 3 times and I double the recipe! Instead of doubling the walnuts, I add 1 c walnuts and 1 cup of dark chocolate chips! Love the density and heartiness of this yummy bread!
Thanks!
Susie
Good call on the chocolate chips!
I followed the recipe and my bread didn’t turn out at all. Bubbled up and spilled all over. Looks nothing like yours??? I’ve tried it twice and had same results each time.
Did it bubble up due to a really active sourdough starter?
Delicious!
Hello I made this bread using bananas that I used for my banana vinegar. Also used black walnuts i harvest from out tree. Which i turned it to walnut butter and used that. It came out wonderful. Moist sweet nutty.. Thanks for sharing this…
Made this with my gluten free starter and a gluten free flour blend. It came out super moist and yummy!
I had about a cup of sour dough and wanted to make the banana bread, but I was out of ripe bananas. Instead I used some ripe plantains. I love the texture and taste of the bread. and will have to try it with very ripe bananas. Thanks for the recipe.
Clever!