Sourdough Banana Bread – Conscious Eater

• If you are new to making sourdough bread, this sourdough banana bread recipe is for you! It’s just like making regular banana bread, except you’ll reduce the flour and liquid content of regular banana bread and add some sourdough starter.
• This requires banana bread Less than 10 ingredients, many of which are probably already in your pantry. This means, whenever your bananas are ripe, you can easily whip up a batch of this sourdough banana bread!
• i love that You can use chilled sourdough starter in this recipe. I don’t bake sourdough bread often enough to keep my starter on my countertop, so I often store my sourdough starter in the fridge. Luckily, having a cold sourdough starter won’t stop me from making a batch of this banana bread whenever the craving hits!

Why make sourdough bread?

Sourdough bread has so many amazing benefits and I’ve been enjoying experimenting with different vegan sourdough recipes lately (hello vegan sourdough pancakes and waffles!

Some of the benefits of eating sourdough bread are 1.) it’s easier to digest, 2.) it’s low on the glycemic index, 3.) it promotes good bacteria, 4.) gluten-sensitive people can often eat sourdough, and 5.) it has fewer preservatives. . These are just a few of the benefits of sour! You can definitely expect to see more sourdough bread recipes from me in the near future!

banana – The best bananas to use in this sour banana bread (or any banana bread recipe) are super ripe, blemished bananas. Using really ripe bananas will make your bananas easier to mash, and ripe bananas also add a lot of natural sweetness.

Sourdough starter – You can use room temperature sourdough starter or chilled sourdough. The most important thing is that your sourdough starter is fed and bubbly and active when you go to make this bread. was Bubbly and active before you refrigerate it. If you’re using refrigerated sourdough starter, let it sit at room temperature for a while so it’s easier to incorporate into the batter.

flour – I love using all-purpose flour when making this vegan banana bread!

brown sugar – If you don’t have brown sugar on hand, you can always make it yourself! Stir 1 tablespoon of molasses into 1 cup of white sugar. Bada-bing bada-boom…you have brown sugar!

the oil – Use a neutral flavored oil in this recipe. Vegetable oil, light olive oil, avocado oil or coconut oil should all work.

Baking soda – Baking soda is a key ingredient in this sourdough bread recipe. The baking soda will react with the sourdough starter and make a nice, fluffy loaf!

See recipe card for full list of ingredients and quantities.

Substitutions and Alterations

• Mix-in – I personally like to add “mix-ins” to my quick breads. This sourdough banana bread would taste amazing with some chopped walnuts or pecans stirred into the batter. Of course, chocolate chunks in banana bread always taste amazing.
• Sour Apple Sauce Bread – Sometimes I substitute mashed bananas for apples and add some warm spices like cinnamon and ginger and cloves. This is a fun way to change up banana bread class bread.
• Whole Wheat Sourdough Banana Bread– When I’m making quick breads I often use whole wheat flour instead of all-purpose flour. However, keep in mind that this recipe was tested with all-purpose flour, and whole wheat flour absorbs more liquid than all-purpose flour. If you are trying to use whole wheat flour, start with 1 ¼ cups of flour.

I go back and forth between sourdough recipes that use chickpeas and cups. If you’re new to sourdough baking, it’s good to know that 1 cup of sourdough starter equals about 240 grams!

I’ve included all ingredient weights on the recipe card if you want to weigh everything!

storage

Allow this banana bread to cool completely before storing in an airtight container. It will last 1-2 days at room temperature or up to a week in the fridge. Alternatively you can freeze it! I like to slice my banana bread before freezing it so I can thaw one slice at a time whenever a banana bread craving hits.