Add Preferred SourceSourdough banana bread is a delightful variation of the classic banana bread. This recipe combines the tangy goodness of sourdough with the sweetness of overripe bananas. This eggless banana bread recipe is a wonderful way to utilize those overripe bananas and enjoy the unique flavors of a full fermentation process.
Why you will love this recipe?
- This sourdough banana bread batter is fermented overnight, resulting in a unique flavor profile and enhanced texture in the banana bread.
- The fully fermented sourdough discard banana bread is exceptionally moist and indulgent.
- Unlike traditional banana bread recipes, this simple recipe is made without eggs.
Ingredients
Overripe banana: Overripe bananas make the most delicious banana bread. Use bananas that are black on the outside and soft inside.
Sourdough starter: Use unfed/discarded sourdough starter to make this bread.
Yogurt and butter: Use plain yogurt and unsalted butter to make this banana bread. Melt the butter and let it cool down before using it. You can replace butter with melted coconut oil, vegetable oil, or avocado oil.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: In a large mixing bowl, combine the all-purpose flour, atta, salt, and chia seeds. Set aside (images 1 and 2).
Step 2: In a separate bowl, mash the banana well. Add melted butter, yogurt, vanilla extract, and lemon zest (images 3 and 4).
Step 3: Add sugar and mix well (images 5 and 6).
Step 4: Next, add the unfed sourdough starter discard. Fold it in until fully incorporated (images 7 and 8).
Step 5: Add walnuts and vanilla extract. Fold them in (image 9).
Step 6: Gradually add the flour mixture to the wet ingredients and mix until it comes together and all the flour is incorporated (images 10, 11, and 12).
Step 7: Line a loaf tin with parchment paper or baking paper. Alternatively, grease the loaf pan well with butter. Pour into the prepared loaf pan (image 13). Let it sit in a warm spot for 10-12 hours for fermentation (image 14).
Step 8: Bake in preheated oven for 50-60 minutes. Place the bread on a cooling rack and cool it completely before slicing (images 15 and 16).
Expert Tips
Use an unfed starter and not an active starter for this recipe. An active sourdough starter can be difficult to incorporate and may not give the correct batter consistency. Fold in the starter gently. Do not overmix the batter after adding the starter.
Bring the sourdough starter to room temperature before adding it to the batter. Also, bring the yogurt to room temperature.
I use raw sugar to make this bread. This can be replaced with white sugar. Even jaggery powder works well with this bread. Adjust the sweetness of the bread as per your preference.
Add the flour in batches and gently incorporate it to make moist banana bread. Do not overmix the flour with the wet ingredients.
The fermentation time depends on the ambient temperature. Go by the feel of the dough rather than the time. The batter should raise and increase in volume by about a half. For me, it takes around 10-12 hours.
Recipe FAQs
Absolutely! Frozen ripe bananas can be used in this recipe. Thaw them before mashing, and make sure to drain any excess liquid before adding them to the batter.
Although I have not tested this recipe with gluten-free flour, it is possible to adapt this recipe to be gluten-free. Use a gluten-free flour blend or almond flour, along with a leavening agent like baking soda. However, the texture and rise may differ from the original recipe.
Yes, you can double the recipe to make a larger batch or adjust the quantities based on your needs. Just make sure to maintain the proportions of all other ingredients for consistent results.
If you tried this Fermented Sourdough Banana Bread Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Sourdough Banana Bread (Eggless)
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour atta
- ½ teaspoon salt
- 1 tablespoon chia seeds
- 2 large bananas
- ½ cup butter melted
- ¼ cup yogurt
- 1 tablespoon lemon zest
- ¾ cup sugar use 1 cup for a sweeter bread
- 1 cup unfed sourdough starter (sourdough discard)
- 1 teaspoon vanilla extract
- ½ cup walnuts
Instructions
Prepare and ferment the batter:
- Grease a 9-inch loaf tin with butter. Set it aside.
- In a mixing bowl, combine all-purpose flour, atta, salt, and chia seeds. Set it aside.
- In another large bowl, mash the bananas. Add melted butter, sugar, yogurt, vanilla extract, and lemon zest. Mix well.
- Add the sourdough starter and fold it in until fully incorporated.
- Add walnuts and vanilla extract. Fold them in.
- Gradually add the flour mixture and mix until it comes together and all the flour is incorporated.
- Pour into the prepared loaf tin. Cover loosely with a cling wrap.
- Let it sit in a warm spot for 10-12 hours for fermentation. The batter should raise and increase in volume by about a half.
Bake the banana bread:
- Preheat oven to 350 F (180 C).
- Place the loaf in preheated oven and bake for 50-60 minutes or until a skewer inserted in the center comes out clean.
- Let the banana bread cool in the pan for 15 minutes, then place it on a wire rack to cool it completely.
- Slice and serve.
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