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This sourdough banana bread recipe tastes so good and is very simple to make. Made with a handful of ingredients, this easy bread recipe is exactly what you need to make if you’re missing banana bread. 

This delicious banana sourdough bread has an impeccable flavor and sourdough structure.

And although it is a sourdough bread it does not have a rough crust. In fact, the bread and its flavor is just perfect –  a mix of sour, yeasty and sweetness from the bananas. You absolutely must try out this banana bread recipe! 

 

How ripe should the bananas be?

For this banana bread recipe, the bananas have to be very ripe. So ripe that they have freckles on them.

 

Tips and tricks

  • You can mix this using a mixer to make the process easier.
  • You can blend the ripe bananas instead of mashing. You can also puree using an immersion blender

 

Ingredients:

To make this banana sourdough bread recipe, these are the ingredients you will need:

  • 2 medium bananas
  • 1 cup coconut sugar
  • 2 eggs
  • ½ cup sourdough starter
  • 2 cups flour
  • 1 tsp baking soda
  • 3 tbsp softened coconut oil
  • 3 tbsp almond milk

 

How to make sourdough banana bread

To start, gather all your ingredients in one place and preheat your oven to 375F.

 

Next, mash the bananas with a fork in a large bowl. Then add in your coconut sugar and stir to combine.

 

Once this is done, add the eggs and whisk until smooth, then add the sourdough starter.

 

Next, fold in the flour and baking soda and stir until just combined.

 

Lastly, add in the milk and coconut oil and stir until you have a smooth batter.

 

Once you batter is well mixed, transfer the mixture into a 9-inch loaf pan and bake the bread for 40 minutes.

Cool this tasty sourdough banana bread on a wire rack before slicing and serving.

 

Can the batter be used to make banana muffins?

Yes, you can use the batter for muffins. Follow the exact instructions above. But, pour the batter into a muffin tin instead and bake them 20 to 25 mins at 350F.

 

How to store sourdough banana bread

You can store the bread (or any leftovers) in your fridge up to 3 days in an airtight container. You can also freeze the slices in an airtight container for up to 1 month. Then reheat in microwave and toast.

 

Recipe substitutes

You can make the sourdough bread by using almond flour, a mix of equal parts almond flour and coconut flour, or just by using cassava flour.

Also, instead of coconut oil, you can use butter. It is better to melt butter and sugar to get a lighter bread.

You can also swap the almond milk for sparkling water. Adding bananas to the batter makes the batter denser, rather than light and airy. However, by adding the sparkling water instead of milk you can make the bread fluffier

 

More bread recipes

 

 

Yield: 10 slices

Sourdough Banana Bread

Sourdough Banana Bread

his sourdough banana bread recipe tastes so good and is very simple to make. Made with a handful of ingredients, this fluffy bread recipe is exactly what you need to make if you’re missing banana bread. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 medium bananas
  • 1 cup coconut sugar
  • 2 eggs
  • ½ cup sourdough starter
  • 2 cups flour
  • 1 tsp baking soda
  • 3 tbsp softened coconut oil
  • 3 tbsp almond milk

Instructions

    1. To start, gather all your ingredients in one place and preheat your oven to 375F.
    2. Next, mash the bananas with a fork in a large bowl. Then add in your coconut sugar and stir to combine.
    3. Once this is done, add the eggs and whisk until smooth, then add the sourdough starter.
    4. Next, fold in the flour and baking soda and stir until just combined.
    5. Lastly, add in the milk and coconut oil and stir until you have a smooth batter.
    6. Once you batter is well mixed, transfer the mixture into a 9-inch loaf pan and bake the bread for 40 minutes.
    7. Cool this tasty sourdough banana bread on a wire rack before slicing and serving.

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 245Total Fat: 6.4gSaturated Fat: 4.8gCholesterol: 33mgSodium: 140mgCarbohydrates: 44.8gFiber: 1.4gSugar: 23.2gProtein: 4.1g

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