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!
- 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
Cream together butter and sugar
Add mashed banana, egg, and vanilla and beat until light and fluffy.
Slowly add the starter and beat to incorporate. This might take a minute or two, but it will get there!
Add flour, baking powder, baking soda, and salt. Mix well
Allow batter to rest for 4-6 hours on the counter or in the fridge.
Preheat oven to 350 degrees
Fold in chocolate chips and/or walnuts
Pour into greased pan
Bake for 60 minutes or until toothpick inserted in the middle comes out clean. Cool and enjoy!
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.