Sourdough Banana bread is so perfect as it is so moist with the sweet taste of bananas. The sourdough makes the bread really moist and gives it a soft crumb. This Sourdough Banana Bread recipe actually takes banana bread to new heights. Another delicious quick bread recipe for using your Sourdough Starter.
- 1/3 cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg, slightly beaten
- 1 1/2 cups (3 to 4) very ripe bananas, mashed (preferably overripe)
- 1 cup Sourdough Starter**
- 1 teaspoon pure vanilla extrac or 1 teaspoon grated orange zest (rind)
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 3/4 cup pecans or your favorite nuts, coarsely chopped
Grease one (1) 9x5-inch loaf pan (or spray sides and bottom of loaf pan).
In the bowl of you mixer, cream together the butter and sugar until light and fluffy; add egg and mix until blended. Stir in the mashed bananas and the sourdough starter. Stir in the vanilla extract or orange zest; set aside.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the flour mixture and the chopped nuts to the prepared sourdough mixture, stirring just until blended.
Pour batter into prepared loaf pan; set the filled loaf pan aside for 15 to 20 minutes. This is not your usual sourdough bread recipe where you let the dough rise until doubled. You only let it rest for approximately 20 minutes.
Preheat oven to 350 degrees F. Adjust oven rack to middle position.
Bake approximately 60 to 65 minutes (it took me 65 minutes to achieve the proper temperature) or until a toothpick inserted in the center comes out clean. Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes one (1) large loaf.
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots.
** Make sure your sourdough starter is fresh and bubbly by adding equal amounts of water and flour to it the day before using. If you do n'o presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Additional Banana Bread Recipes:
Banana Nut Bread
There is a saying about lemons; “When life gives you lemons, make lemonade.” Well maybe there should be one for bananas as well – when life gives you overripe bananas, make banana bread! At least that is what I do.
Banana Oatmeal Yogurt Bread
I combined a couple of my Banana Bread recipes to create this delicious and healthy loaf of banana bread. The use of yogurt in the recipe allows you to cut back on butter. This bread is slightly heavier and denser than other banana breads. Great for breakfast!
Banana Pineapple Bread
This is a very moist and delicious tropical tasting banana bread. Very easy-to-make for your family. I made this bread a week ago and it was still moist and tasty.
Banana Pistachio Yogurt Bread
This Banana Pistachio Yogurt Bread is very moist and very delicious. I love pistachios, so I though why not make bread using them. This bread is as addictive as eating pistachios! The use of yogurt in the recipe allows you to cut back on butter or oil in your diet.
Banana Yogurt Bread
This is a very moist and delicious banana bread. The use of yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family.
Blueberry Pecan Banana Bread
Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you won’t need any butter.
Raspberry Chocolate Banana Bread
This is a family banana bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt. I also added the fresh raspberries and chocolate chips for an amazing flavor combination. It is very easy to make and so ridiculously delicious!
Sourdough Banana Zucchini Bread
I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe. This bread recipe is perfect as the bread is so so easy-to-make and delicious!
Ultimate Banana Bread
This recipe for banana bread fascinated me, as it takes 6 bananas in the recipe. Also the bananas are heated, juiced, and the juice reduced! I had never heard of this technique before, so I just had to give it a try. I very slightly adapted a few instructions in the recipe from the Cooks Illustrated Magazine, America’s Test Kitchen, Season 11.
Source: I slightly adapted this delicious Sourdough Banana Bread from the outstanding cookbook, The Complete Sourdough Cookbook by Don and Myrtle Holm.