Who doesn’t love banana bread? It’s so moist and sweet! But, it can be loaded with sugar and white flour, which isn’t the healthiest options. Thankfully, I have come up with a recipe for sourdough banana bread made with freshly milled whole wheat (you can use store bought) and is long fermented for the health benefits!
If you hang around here much, you know my love for sourdough. It’s the healthiest bread option and the flavor is unlike anything else. So, I try to make all of my recipes into sourdough recipes. It’s trial and error, but, is always worth it.
My husband and I eat a lot of bananas. They are a great source of potassium and satisfy the sweet tooth. With that being said, we usually buy too many when we go to the grocery store and inevitably we have several over ripe bananas. Well, this is the recipe for those!
Sourdough is a method for making bread products that involves using a sourdough starter. When flour, water, and starter are mixed, they ferment. Meaning, the starter eats off of the sugar in the flour and creates gases that causes it to rise.
This process breaks down the sometimes hard to digest parts of the flour making it much easier to tolerate for a lot of people.
Sourdough also has a different flavor than conventionally yeasted breads. It’s delightfully sour and tangy! However, in a sweet bread like this one, it’s hardly noticeable.
What you’ll need:
You will need an active sourdough starter How to make a Sourdough Starter – The Rose Homestead
This recipe calls for freshly milled whole wheat or you can use store bought. You can even use unbleached all purpose.
You will need very ripe bananas, honey, baking powder, baking soda, salt, cinnamon, oil, eggs, and vanilla extract.
The night before you plan on making the bread, combine in a large mixing bowl the starter, honey, and oil. Add the flour and mix well. It will be a stiff dough. Cover and allow to ferment on the counter overnight or up to 24 hours.
The next day, preheat the oven to 350 degrees F and add the bananas, vanilla, and eggs to either a blender or food processor. Process until smooth.
The fermented dough will be very stiff, so, I prefer to take my hands and break up the dough into small crumbles. You could also break up in a food processor or stand mixer. Add the banana mixture, baking powder, baking soda, salt, and cinnamon. Mix well. You may use a potato masher to make sure it is mixed smoothly or mix in a stand mixer.
Prepare a loaf pan by greasing and dusting with a little flour.
Pour the batter in the loaf pan and place in preheated oven for 1 hour or until a toothpick comes out clean.
Carefully remove the loaf from the pan and place on a cooling rack. Allow to cool completely before slicing.
Store in an airtight container for 3-4 days. Alternatively, you can freeze in an airtight container for up to 6 months.
Please let me know if you make this recipe!
See you soon!
Sourdough Banana Bread
- 1 Large mixing bowl
- 1 Loaf Pan
- 1/2 cup active/fed sourdough starter
- 1/3 cup olive oil
- 1/3 cup honey
- 2 cups freshly milled or store bough whole wheat flour may use all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 ripe bananas
- 2 eggs
- The night before, mix starter, oil, honey, and flour to a large mixing bowl. This will be a stiff dough. Mix well, cover and allow to ferment for 8-24 hours.
- The next day, preheat the oven to 350 degrees F.
- In a blender or food processor add the eggs, bananas, and vanilla and process until smooth.
- The fermented dough will be stiff, so, take your hands and break it up into small crumbles. Alternatively, you could pulse in a food processor or in a stand mixer.
- Add the banana mixture, baking soda, baking powder, cinnamon, and salt to the dough.
- Mix well. You can do this with a potato masher or in a stand mixer/food processor.
- Prepare a loaf pan by greasing and dusting with a little flour.
- Bake in preheated oven for 1 hour or until a toothpick comes out clean.
- Carefully remove the loaf and place on a cooling rack.
- Allow to cool completely before slicing.
- Store in an airtight container for 3-4 days or freeze for up to 6 months.