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a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
Hi, I'm Kels!

The Best Sourdough Glazed Donuts

Whole Wheat Banana Bread


  • 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

Add 1/4 c starter and mix well with your hands until incorporated. Depending on the hydration of your starter, you will need to add a little more until the dough forms a ball.

Step 4

Separate the dough into two equal parts and flatten into discs. Wrap in plastic wrap and place in the fridge for 3-6 hours.

Step 5

When ready to make your pie, remove the dough and roll out with a rolling pin. I recently purchased a rolling pin cover and it transformed my pie making this year. I also really loved rolling them out on my silicon baking mat, it made transferring them a lot easier!

Step 6
For a one crust pie, place the rolled out crust into your pie tin, pressing it down lightly and trimming the edges. Prick with a fork liberally to allow steam to escape while baking, or you will have a puffed up crust!
Step 7

Bake at 400 degrees for 10-12 minutes or until slightly browned. Cool and fill as desired.

Step 8
For a two crust pie, place your crust in your pie pan and press down gently. Fill with desired filling and roll out your second disc of dough for the top. Trim the edges and cut vents for the steam to escape during baking. Bake according to your fruit (or other)
pie recipe.
Makes 1 double crusted (9”) pie or 2 single crusted pies

Comments +

  1. Holly says:

    Kels, what size loaf pan do you use for this recipe? I have several different sizes and always struggle with which one is standard for a cake bread recipe.

    • Kelsey says:

      I did these in my cast iron ones which are kind of a funny size – 8.5x5x3″ but I have made it in a 9×5 before and it is great!

  2. PAUL says:

    Where’s the sourdough? What changes do I need to make to include sourdough?

    • Kelsey says:

      Ha. I have a lot of non-sourdough recipes on this blog as well. I have tried to alter this one to make it sourdough but the texture wasn’t very great. I will work on it for you!

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about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

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