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5 from 1 vote

Sourdough Banana Bread

This long fermented sourdough banana bread is delightfully sweet and comforting.
Course Dessert
Prep Time 5 minutes
Cook Time 1 hour
Author Mary Rose

Equipment

  • 1 Large mixing bowl
  • 1 Loaf Pan

Ingredients

  • 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

Instructions

  • 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.