A Simple & Comforting Banana Bread Sourdough Recipe
This banana bread sourdough recipe is comforting and delicious during these cold winter months. Easy to make for the whole family to enjoy.
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It seems I always have very very ripe bananas in my kitchen, and I hate throwing anything out. So I’ve learned to make all kinds of breakfast-type baked goods using ripe bananas. This Banana Bread Sourdough recipe is a quick and easy to make staple in our home.
Doug, my guy with Parkinson’s, enjoys having a little something sweet before heading out in the morning, and I really don’t like him eating all of the processed junk food at his work. So I try to make sure we have healthier baked goods in the house for him to grab…and for me too!
Banana Bread Sourdough Recipe Tips
Before we get into the recipe, here are some quick recommendations and tips to help you along the way.
- Allow your flax mixture to gel and thicken well. This is your egg replacement so you want it thick in order to bind.
- Make sure your sourdough starter is fresh and bubbly. That means you have fed it prior and it is as fresh as can be. If you do not have sourdough starter you can still make this recipe! Just add an additional 1/2 cup of all-purpose flour to the mixture.
- If you feel like the top of your banana bread is getting too dark, yet the inside is not quite done, then place a piece of aluminum foil over the top of the bread (loosely), and continue to bake until the center comes out perfectly dry.
Banana Bread Sourdough Recipe Notes
Sifting the flour gives this recipe a unique texture. If you are short on time, feel free to skip this part. It won’t have the same texture but will be just as delicious. Try both ways when you get a chance.
Feel free to use regular dairy butter if you are not concerned about your bread being vegan.
I like to mash my bananas until they are very smooth but I know others who like their bananas “chunky”. You be the guide.
If you want this recipe to be lower in sugar you can replace the white sugar with monkfruit. I have done this many times, and it tastes just as good.
You can also use this recipe to make muffins instead of a bread loaf. Just follow the recipe and then pour the batter in a greased muffin tray, or use paper muffin liners for easy removal. Baking time will be anywhere from 20-30 minutes. Again, make sure that toothpick comes out clean.
Handy Kitchen Tools To Consider
- powerful hand held mixer
- bread loaf pan
- glass mixing bowls
- measuring cups
- measuring spoons
- silicone spatula
- Whisk
- fine mesh strainer for sifting
Banana Bread Sourdough Recipe Ingredients
- 5 tbsp vegan butter
- 1/3 cup white sugar preferably organic
- 1/3 cup brown sugar, light or dark, and preferably organic
- 2 very ripe bananas
- 2 tbsp ground flax seed
- 1 tsp pure vanilla extract
- 1/2 cup sourdough starter fresh and bubbly
- 1 1/2 cup all-purpose flour, or whole wheat if you prefer
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
optional ingredients you may want to consider
Feel free to add fixings to your banana bread if you wish, such as crushed walnuts, dried fruit, chocolate chips etc. I’d say about 1/3 to 1/2 cup, but you be the guide.
Banana Bread Sourdough Recipe Directions
Preparation
Preheat oven to 350° Fahrenheit & lightly grease, or parchment line, a bread loaf pan.
In a small bowl, measure out ground flax seed and add 6Tb of filtered water. Stir until combined and set aside to thicken. Approximately 10 minutes.
In another small bowl, mash the bananas using a fork until desired consistency for your bread. Set aside.
Sift flour. Measure out the flour, and then sift again 3 times. Place in a medium bowl.
Measure out the baking powder, baking soda, cinnamon, and salt, and add to the sifted flour. Whisk until combined well. Set aside.
Directions
In a large bowl, cream butter and sugars until light and fluffy.
Add flax mixture and vanilla extract to bowl. Blend until smooth and creamy.
Add mashed bananas and sourdough starter. Mix gently, using a spatula to scrape down the sides.
Add flour mixture, a small portion at a time, and blend until just combined, being careful not to overmix.
Pour mixture into prepared loaf pan and place in the oven for approximately 50 minutes and golden brown. Bread will be ready when a toothpick comes out perfectly clean from the center.
NOTE: If making muffins, place batter evenly in approximately 12 muffin tins. Bake for 20-30 minutes, or until a toothpick comes out perfectly clean.
Once finished cooking, take out of the oven and place on a cooling rack for 15-20 minutes.
Gently remove loaf from pan and allow to cool completely on the rack before slicing.
Enjoy!
How To Store
This Banana Bread Sourdough Recipe will stay fresh on your kitchen countertop for approximately 3-4 days. If you feel you won’t eat all of your bread within that time frame, then I would recommend storing it in the fridge. It will keep well for up to a week in the fridge.
You can also freeze this sourdough banana bread. Just place the bread in a freezer safe container. I like to use glass containers but you can also use freezer bags.
check out these other nourishing recipes and joyful living tips for busy caregivers
Delicious Salad With Tofu | Simple Dairy-Free Caesar Dressing
Healthy Resolutions For The New Year | Essential For Caregivers
Easy Buttermilk Vegan Sourdough Pancakes | The Best Weekend Breakfast
Let’s be social
If you make and enjoy this Banana Bread Sourdough Recipe, I would love it if you give it 5 stars and/or comment below.
You can also follow me, and my life on Cape Cod, on my Instagram page @parkinsons_and_us.
FREE Guide – 10 Green Smoothie Recipes Guide
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VIDEO: Step by step directions on how to make my Banana Bread Sourdough Recipe
Printable Recipe For You To Enjoy
A Simple & Comforting Banana Bread Sourdough Recipe
Equipment
- fine mesh strainer for sifting
Ingredients
- 5 tbsp vegan butter
- 1/3 cup white sugar preferably organic
- 1/3 cup brown sugar light or dark and preferably organic
- 2 very ripe bananas
- 2 tbsp ground flax seed
- 1 tsp pure vanilla extract
- 1/2 cup sourdough starter fresh and bubbly
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
Preparation
- Preheat oven to 350° Fahrenheit & lightly grease, or parchment line, a bread loaf pan.
- In a small bowl, measure out ground flax seed and add 6Tb of filtered water. Stir until combined and set aside to thicken. Approximately 10 minutes.
- In another small bowl, mash the bananas using a fork until desired consistency for your bread. Set aside.
- Sift flour. Measure out the flour, and then sift again 3 times. Place in a medium bowl.
- Measure out the baking powder, baking soda, cinnamon, and salt, and add to the sifted flour. Whisk until combined well. Set aside.
Directions
- In a large bowl, cream butter and sugars until light and fluffy.5 tbsp vegan butter, 1/3 cup white sugar, 1/3 cup brown sugar
- Add flax mixture and vanilla extract to bowl. Blend until smooth and creamy.2 tbsp ground flax seed, 1 tsp pure vanilla extract
- Add mashed bananas and sourdough starter. Mix gently, using a spatula to scrape down the sides.2 very ripe bananas, 1/2 cup sourdough starter
- Add flour mixture, a small portion at a time, and blend until just combined, being careful not to overmix.1 1/2 cup all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp sea salt
- Pour mixture into prepared loaf pan and place in the oven for approximately 50 minutes and golden brown. Bread will be ready when a toothpick comes out perfectly clean from the center.
- Once finished cooking, take out of the oven and place on a cooling rack for 15-20 minutes.
- Gently remove loaf from pan and allow to cool completely on the rack before slicing. Enjoy!
Notes
- Sifting the flour gives this recipe a unique texture. If you are short on time, feel free to skip this part. It won’t have the same texture but will be just as delicious. Try both ways whenever you get a chance.
- Feel free to use regular dairy butter if you are not concerned about your bread being vegan.
- Allow your flax mixture to gel and thicken well. This is your egg replacement so you want it thick in order to bind.
- I like to mash my bananas until they are very smooth but I know others who like their bananas “chunky”. You be the guide.
- Make sure your sourdough starter is fresh and bubbly. That means you have fed it prior and it is as fresh as can be.
- That said, if you do not have sourdough starter you can still make this recipe! Just add an additional 1/2 cup of all-purpose flour to the mixture.
- If you want this recipe to be lower in sugar you can replace the white sugar with monkfruit.
- If you feel like the top of your banana bread is getting too dark, yet the inside is not quite done, then place a piece of aluminum foil over the top of the bread (loosely), and continue to bake until the center comes out perfectly dry.
- Feel free to add fixings to your banana bread if you wish, such as crushed walnuts, dried fruit, chocolate chips etc. I’d say about 1/3 to 1/2 cup but you be the guide.
- You can also use this recipe to make muffins instead of a bread loaf. Just follow the recipe and then pour the batter in a greased muffin tray, or use paper muffin liners for easy removal. Baking time will be anywhere from 20-30 minutes. Again, make sure that toothpick comes out clean.
- ENJOY!
