Sourdough Banana Bread
Sweetened with bananas and raw honey, this sourdough banana bread has a buttery flavor and moist consistency. The longer fermentation option also makes this treat more nutrient dense and digestible.
I have always loved banana bread. But, has taken me several years to perfect my recipe. Something was always off—it either too sweet or not sweet enough, too crumbly or too flimsy, or, hurt my stomach.
After I got a pet sourdough starter (yes... she has a name, Dorothea), banana bread was one of the first things that I made. Maybe it was the rich butter, the sweet raw honey, or the fact that this loaf did not leave me bloated—but I was hooked.
If you’re newer to sourdough, this is the perfect recipe for you! Or, if perhaps you’re a sourdough veteran, then this is a great easy recipe to fall back on.
Ingredients Breakdown
Bananas: Be sure to use bananas that are ripe! The darker they are, the sweeter your loaf will be.
Egg: I use pastured eggs. Always pick farm fresh if you can!
Sourdough starter: I feed my starter 4-12 hours before I want to mix up my batter. Personally, I feed my starter whatever flour I have milled that day. Dorothea is quite resilient.
Butter: I use Kerrygold, grass-fed butter.
Milk: I use raw milk, or a low-temp pasteurized milk. But, if you do not do well with milk, you can substitute your milk of choice.
Oil: I used avocado oil, but you could use coconut oil or more butter. Olive oil will also work but be aware that it has a stronger flavor profile.
Honey: I use raw honey. Local if you can help it!
Flour: I like to use soft white wheat, but any grain will work for this recipe (einkorn, kamut, hard red, barley, etc). You also can use all-purpose flour, but just know that the final product will not be as nutrient dense and will spike your blood sugar faster.
Salt: I use unrefined mineral salt. Redmonds is my favorite!
Chocolate Chips: You can use whatever brand you like, I just always look for super simple chocolate chip labels, free from seed oils and emulsifiers.
Banana Bread Ingredients
· 2 mashed bananas
· 1 egg
· ½ cup sourdough starter
· ¼ cup grass-fed butter
· ½ cup milk (add as needed to reach desired consistency)
· ¼ cup avocado oil
· ¼ cup raw honey
· 1 teaspoon vanilla extract
· 2 cups soft white wheat flour
· 1 teaspoon baking powder
· ½ teaspoon sea salt
· ½ cup chocolate chips
Instructions
Feed your sourdough starter 4-12 hours prior to mixing up the batter.
Mix the flour, sourdough starter, and milk together 8-24 hours before baking for long fermentation option. Cover with a lid.
After the fermentation period, add all the dry ingredients to a bowl. Then mix all the wet ingredients in a separate bowl. Add the dry to the wet and either mix by hand or with a mixer. Fold in the chocolate chips.
Pour into a greased loaf pan. Bake at 350 degrees F for 40-60 minutes. Check at 40 minutes and gage how long remains based on your oven.
Allow to cool for 30 minutes before taking out of the loaf pan.