Banana Bread
If you have browning bananas, this is the perfect recipe to use up your starter! Sourdough banana bread is a huge hit in my house and one of the most loved recipes on my site. I converted my grandma’s recipe years ago and my kids devour this sourdough banana bread recipe turned into mini muffins – so if you have tiny people living in your home, try that variation out!
Ingredients
- 3/4 c organic cane sugar
- 1/2 c butter or coconut oil
- 2 large browned bananas, mashed
- 1 egg
- 1 c sourdough starter
- 1 tsp vanilla extract
- 1 1/2 c unbleached all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 c chopped walnuts or chocolate chips, optional
Step by Step Instructions
Step 1
Cream together butter and sugar
Step 2
Add mashed banana, egg, and vanilla and beat until light and fluffy.
Step 3
Slowly add the starter and beat to incorporate. This might take a minute or two, but it will get there!
Step 4
Add flour, baking powder, baking soda, and salt. Mix well
Step 5
Allow batter to rest for 4-6 hours on the counter or in the fridge.
Step 6
Preheat oven to 350 degrees
Step 7
Fold in chocolate chips and/or walnuts
Step 8
Pour into greased pan
Step 9
Bake for 60 minutes or until toothpick inserted in the middle comes out clean. Cool and enjoy!
Tip
To make this recipe into muffins, grease and fill a muffin tin 2/3 full and bake for 20 minutes or until browned and a toothpick comes out clean. The muffins also freeze really well if you double the batch (you will want to). For mini muffins – fill a mini muffin tin and bake 12-14 mins.
Comments +