Banana Bread is one of the very first loves in my baking years. It was the first (complicated) recipe that I had memorized. In the many years of baking banana bread, one thing has proven true about this amazing sweet bread. It is very forgiving. 

If you are the type of person who has issues with baking I suggest giving banana bread a try. Even a non-sourdough recipe will be amazing. Butter, sugar, banana… you really can’t go wrong.

As a joke in my sourdough endeavors, I wondered about sourdough banana bread. Did it exist? Could it exist? I didn’t care, I would invent it if it didn’t exist. 

Luckily for me, the recipe did exist and I didn’t have to start from scratch. With some modifications to the original (see delicious topping!). Banana bread is really flexible and a great place for bakers to swap ingredients and mix flavors and be creative! 

Happy baking!

INGREDIENTS:

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sourdough starter
  • ½ cup butter, softened
  • 1 cup banana, mashed (about 2 medium bananas)
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs cinnamon

Optional Topping (really, you want this):

  • 1 package Brown Sugar and Cinnamon oatmeal
  • 1/8 cup sugar (optional)
  • ½ cup pecans
  • ¼ cup butter, melted

DIRECTIONS:

  1. Preheat the oven to 350℉.
  2. If you are blessed with a mixer grab that sucker. In your mixer bowl beat the butter and sugar until light and fluffy. 
  3. Mix in your egg. Pause a few times to scrape down the bowl for a smoother batter.
  4. In three additions, slowly add the starter. Scrape the bowl down often to help keep your batter smooth.
  5. Feel free to mash your bananas first before adding them to the batter. Otherwise, let your mixer do the work for you! Mix until combined.
  6. Add in all remaining ingredients and mix on low until all of the batters is wet. Mix on medium until smooth and fully mixed.
  7. Grease (preferably with butter) your baking pan. For cute looks, I am using a deep pie dish (it’s 8” in the center and 10” from lip to lip). You can use a regular bread pan, or cupcake tins, etc. More importantly than the shape of your loaf pan, is not overfilling your pans.
  8. In a bowl (i just use my dirty one) put your toppings ingredients together and mix. Sprinkle the mixture evenly over your banana batter.
  9. Pan(s) at the ready… Pop that banana baby into the oven and bake for:
    • Loaf: 60 minutes or so
    • 2 Mini loaves: 30 – 40 minutes
    • Muffins: 10 – 15 minutes

*If your bread is browning too fast turn down the oven temp. This will extend the baking time
*It’s ready when you can press a finger on top and the bread bounces back. Or do the “stick a toothpick in and hope it comes out clean” method.