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Sourdough Banana Nut Bread

Warm and fragrant banana bread is a quick-bread classic and the ultimate comfort food. Overripe bananas are combined with sourdough starter, brown sugar, vanilla extract, and a few other ingredients to make the best sourdough banana nut bread recipe.

loaf of sourdough banana nut bread on a cutting board

If you are a sourdough enthusiast like myself, you will love this recipe. Even those who are not singing the sourdough praises will enjoy this decadently soft and moist sourdough banana nut bread recipe.

I allowed my husband (who does not ride on the sourdough fan wagon) to bite into a slice of this banana bread without informing him of its unique sourdough attributes, and he proclaimed it delicious!

This versatile recipe can be modified to suit both sourdough lovers and loathers alike. If you really enjoy the tangy depth of flavor imparted by sourdough starter, use some ripe sourdough starter discard.

Another option is to long-ferment the dough, which will yield a wonderful sourdough flavor and give you all the benefits of fermented grains.

If instead, you are trying to satisfy those who prefer a milder flavor, use an active sourdough starter that is nice and bubbly. This is a great way to create a perfect loaf of sourdough banana nut bread to delight the whole family.

slice of sourdough banana nut bread with pat of butter on a plate

Tips For Making Sourdough Banana Nut Bread

  • Use a 1:1:1 ratio for your sourdough starter. 1 part old sourdough starter, 1 part flour, 1 part water. This is a 100% hydration starter, which simply means you are using equal parts flour and water each time you feed your starter. It should be a thick yet runny consistency similar to pancake batter. So, I always go by the look and feel of the mix rather than measuring exactly.
  • If you don’t have overripe bananas on hand you can use unripe bananas by placing them unpeeled on a parchment-lined baking sheet and baking in a 250 degree F oven for about 30 minutes. The peels should look nice and brown when finished.
  • You can substitute a neutral flavored oil for the melted butter. Grape-seed or melted coconut oil would be healthy options. Olive oil will work too, though it does impart a bold flavor. Feel free to use vegetable oil if that’s what you’ve got on hand.
  • This recipe can also be made into sourdough banana nut bread muffins. Follow the recipe exactly the same and pour the batter into regular-sized muffin tins. Bake at 350 degrees F for 20-25 minutes, or until the tops turn golden brown and a toothpick inserted into the center of a muffin comes out clean. Check muffins at 18 min.
  • If you’d like to use whole wheat flour instead of all purpose flour, I recommend white whole wheat or einkorn flour. Those types of whole wheat flour are less dense and will give you a fluffier texture.
sourdough banana nut bread batter with streusel topping in a bread pan

Why you will love this recipe

  • The best banana bread stays true to the quick bread code of honor and whips together in less than 15 minutes. Perfect for a tea-time snack, or an easy breakfast bite to go with your morning coffee.
  • A great way to use up your sourdough starter discard.
  • The starter enhances the classic sweet bread flavor yielding a superior taste when compared to regular banana bread.
  • Slightly healthier than regular banana bread if you decide to ferment the dough. Long fermentation will make the nutrients in the grains more bio-available (fancy lingo meaning your body can absorb the good stuff easier).
  • A classic recipe with a moist crumb and deliciously nutty, banana flavor.
  • The fantastic nut crumb topping takes this sourdough banana bread to another level.

FAQ

What do you eat banana nut bread with?

If serving for breakfast, a side of fresh fruit, eggs, and a tall glass of milk pair well with this sweet bread. A steaming cup of fresh coffee and a buttered slice of banana bread make this a quick and filling treat in the morning.

How ripe should bananas be for banana bread?

The riper the better when it comes to baking sourdough banana nut bread. The banana peels should be soft and mostly brown, or at least developing some nice dark patches. Don’t be afraid to use very brown bananas as long as they don’t smell off or have any mold growing on them.

What size pan should I use for banana bread?

For this recipe, I recommend using a 9x5x3 inch loaf pan, but you can also adjust your pan size and baking time according to this handy table below. Bake times will vary, so keep an eye on your banana bread and remove it from the oven as soon as it develops a nice golden brown top, and a toothpick inserted into the center comes out clean.

Remember to only fill the pan two-thirds full. You can turn any leftover batter into muffins.

Pan SizeBaking Time
9x5x3 inch loaf pan55 to 75 min.
8x4x2 inch loaf pan50 to 60 min.
7 ½ x 3 ½ x 2 inch loaf pans40 to 45 min.
4 ½ x 2 ½ x 1 ½ inch loaf pans30 to 35 min.
2 ½ inch muffin cups15 – 20 min.

Is sourdough bread good for you?

Sourdough bread and other fermented grains contain enzymes, lactobacilli, and other beneficial organisms that neutralize phytic acid (an organic acid found in all grains). The fermentation process breaks down this phytic acid, greatly improving the nutritional value of the food.

If the grains and the phytic acid inside are left untreated (unsoaked or unfermented), they can bind to important minerals such as magnesium and calcium, and make those needed minerals difficult for the body to absorb.

That is why sourdough bread and other sourdough recipes are so good for you.

process shots of making sourdough banana nut bread

Tools you will need:

Stand Mixer

Pan – 9x5x3 inch loaf pan

Wet and dry measuring cups

Measuring spoons

Parchment Paper

Sourdough Banana Nut Bread Ingredients

  • All purpose flour – You can also substitute whole wheat flour (see tips above)
  • Baking powder
  • Baking soda
  • Cinnamon
  • Nutmeg
  • Salt
  • Brown sugar – Light brown or dark brown sugar will work
  • Eggs
  • Ripe bananas
  • Sourdough starter – both discard or active sourdough starter will work
  • Vanilla extract
  • Unsalted butter
  • Chopped walnuts or pecans

Optional Add-Ins:

If you would like to add some extra goodies, try one or two of these:

  • Chocolate chips
  • Coconut flakes – ¼ cup

How To Make Sourdough Banana Nut Bread

Preheat oven to 350 degrees F.

Grease the bottom of a 9x5x3 inch loaf pan, or line it with lightly greased parchment paper. Set aside.

In a medium bowl combine the dry ingredients (flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt).

In a stand mixer or bowl combine melted butter and brown sugar. Mix until light and fluffy (about 5 minutes).

Add in the eggs, mashed banana, sourdough starter, and vanilla.

Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Stir flour mixture until just moistened (it’s okay if the batter is lumpy).

Fold in the chopped nuts.

Spoon batter into prepared pan.

Sprinkle streusel topping over the batter. (optional, but recommended!)

Bake for 50-60 minutes, or until the top springs back lightly when touched, the top is golden brown, and a toothpick inserted into the center comes out clean.

Remove the banana bread from the oven and allow to cool on a wire rack.

Long Fermented Banana Nut Bread Directions

12-24 hours before you plan to make the banana bread mix together the sourdough starter, eggs, melted butter, and flour. Cover the bowl with a plastic wrap or beeswax wrap and allow it to ferment for 4 – 6 hours.

Transfer the batter to the refrigerator and ferment for an additional 6-18 hours.

The next day get your oven preheating to 350 degrees F.

Using a stand mixer fitted with a paddle attachment add in the mashed bananas, brown sugar, vanilla, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg. Mix until combined.

Pour the batter into your prepared loaf pan and bake for 50 to 60 minutes.

Allow the bread to cool on a wire rack.

loaf of sourdough banana nut bread on a cutting board with nuts

How To Store Sourdough Banana Nut Bread:

Wrap your banana bread in plastic wrap or place it in an airtight container and store it at room temperature for 4-5 days.

Don’t forget, you can easily freeze this banana bread sourdough recipe. Wrap with plastic wrap and freeze for up to 6 months.

More Sourdough Favorites From Our Rooted Deep Home

If you make this recipe and love it, it would bless our family if you gave it 5 stars! Tag me on Instagram @rooteddeephome with your tasty creation.

Yield: 1 Loaf

Sourdough Banana Nut Bread

loaf of sourdough banana nut bread on a cutting board

With its super-moist texture and buttery crumb, this sourdough banana nut bread is loaded with warm, brown sugar and nutty, cinnamon notes. A classic quick bread with a sourdough recipe spin.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup melted butter
  • 1 cup dark brown or light brown sugar
  • 4 ripe bananas (350 grams mashed banana)
  • 2 large eggs
  • 1/2 cup sourdough starter (active or discard)
  • 1 teaspoon vanilla
  • 1/3 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly grease 9x5x3 inch loaf pan.
  3. Combine the dry ingredients (all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg) in a medium bowl.
  4. In a stand mixer or another bowl mix the brown sugar and melted butter until light and fluffy.
  5. Add mashed banana, eggs, sourdough starter, and vanilla to the butter mixture.
  6. Gently fold in the dry ingredient mixture, taking care not to overmix the batter.
  7. Fold chopped nuts into batter.
  8. Spoon batter into prepared loaf pan, filling only to 2/3 full.
  9. (Optional) In a small bowl combine 1/4 cup packed brown sugar, 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts or pecans. Sprinkle streusel topping over the batter.
  10. Bake for 50 to 60 minutes. Test bread at 50 minutes with a cake tester or toothpick.
  11. Transfer bread to a wire rack and allow it to cool in the pan for at least 1 hour.

Long-fermented Directions:

  1. The day before (12-24 hours) you plan to bake the banana nut bread, mix together sourdough starter, eggs, melted butter, and flour. Cover tightly with plastic or beeswax wrap and allow it to ferment for 6 hours.
  2. Place the bowl in the refrigerator and allow to ferment for an additional 6-18 hours.
  3. The next day preheat your oven to 350 degrees F.
  4. Use a stand mixer with a paddle attachment to add in mashed bananas, brown sugar, vanilla, salt, cinnamon, nutmeg, baking powder, and baking soda. Mix until just combined.
  5. Fold in chopped nuts.
  6. (optional) Sprinkle streusel topping over batter.
  7. Pour into prepared loaf pan and bake for 50-60 minutes.
  8. Allow to cool in pan on wire rack for 1 hour.

Notes

Do not fill the loaf pan more than 2/3 full, or you may risk overflowing and underbaking. If you have any extra batter turn it into muffins.

If the top of your loaf is browning too fast, loosely tent it with aluminum foil to prevent over-browning.

Active sourdough starter or sourdough starter discard can be used in this recipe.

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