Buy Now →Sourdough Banana Bread – King Arthur Baking
Indulge in this bread for a healthier, refined sugar free, but incredibly delicious treat! Pair it with cream cheese or butter for breakfast or a snack, or serve it warm with a scoop of ice cream for a delicious dessert. You can meal prep it for the week ahead and store it at room temperature, or you can even freeze individually wrapped slices to enjoy for the months to come.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Ingredients
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8 Tbsp butter, room temp or slightly softened (not melted)
1 cup coconut sugar
1 1/2 tsp vanilla extract
1 rounded tsp cinnamon
1/4 rounded tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
395 g mashed very ripe banana
1/4 cup honey
2 large eggs
115 g sourdough starter (discard is fine)
280 g heritage flour or white flour
(Optional additions: chocolate chips, chopped nuts)
Instructions
- Preheat the oven to 325°F. Lightly grease a 9″ x 5″ loaf pan (I used glass).
- In a large bowl, combine the butter, coconut sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth. This works best with a kitchen-aid mixer. You can use a hand mixer as well, but I recommend a large and tall bowl to prevent the mixture from flying out of the bowl while you are mixing it.
- Add the mashed bananas, honey, eggs, and sourdough starter. Beat until combined.
- Add the flour and stir just until smooth. Do not over-mix.
- Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
- Bake for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.
- Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
- Allow the bread to cool for 10-15 minutes in the pan. Then remove it from the pan to cool completely on a rack.
- Please leave a comment and review if you made this recipe!! Thanks so much <3
Notes
Store leftover bread, tightly wrapped, at room temperature for several days.
Freeze for longer storage. Tightly wrap it then place in a freezer-friendly container. Freeze for up to 3 months. You can also freeze individual slices the same way.
How to omit the sourdough starter if you don’t have it:
The sourdough starter can easily be replaced with equal parts milk and flour. For example, the recipe calls for 115 g of sourdough starter, so if you want to replace it, then use 58 g of milk and 58 g of flour in its place (I rounded up for ease). Keep in mind, this 58 g of flour is in addition to the flour already called for in the recipe.
