Sourdough banana bread is a delightful treat that combines the tangy flavor of a sourdough starter with the lusciousness of ripe bananas. It is a moist, delicious, and satisfying bread that has become a breakfast favorite, especially when generously spread with butter. It is a delightful twist on traditional banana bread for those who enjoy the distinctive taste of sourdough and banana flavor.
To create a truly exceptional sourdough banana bread, I let the batter ferment overnight instead of just incorporating some starter into the batter and baking it straight away. My sourdough banana bread recipe involves preparing the batter and allowing it to ferment overnight, just like regular sourdough bread. This step not only yields a moist and indulgent banana bread but also enhances its nutritional value.
This eggless banana bread satisfies taste buds and is healthy. Additionally, it serves as an excellent way to repurpose unused or discard sourdough starter, avoiding wastage and adding depth to the flavor. With its remarkable taste and health benefits, it has earned a permanent spot in my baking repertoire.
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Why you will love this recipe?
- Full Fermentation: This sourdough banana bread recipe focuses on achieving a thorough fermentation process, resulting in a unique flavor profile and enhanced texture in the banana bread. This fermentation step adds complexity and depth to the overall taste.
- Moist, decadent, and irresistible: The fully fermented sourdough discard banana bread is exceptionally moist and indulgent. The combination of ripe bananas and sourdough starter creates a tender, rich texture that is sure to satisfy your cravings. The marriage of tangy sourdough and sweet bananas is simply irresistible.
- Eggless: Unlike traditional banana bread recipes, this simple recipe is made without eggs. It offers a fantastic alternative for those with dietary restrictions or those avoiding eggs. Despite being eggless, the bread remains moist, flavorful, and perfectly balanced.
- Health benefits: The longer fermentation process contributes to a healthier outcome and the bread becomes more digestible. It is a great way to enjoy a wholesome treat while also incorporating some nutritional value.
Ingredients
Overripe banana: Overripe bananas makes the most delicious banana bread. Use bananas that are black on the outside and soft inside.
Sourdough starter: Use unfed/discard sourdough starter to make this bread.
Flour: I use 1:1 all-purpose flour and atta (Indian whole wheat flour or chapati flour).
Sugar: I use raw sugar to make this bread; however, plain sugar or brown sugar also works well.
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.
Chia seeds and walnuts: They add a great texture and crunch to the bread.
Lemon zest: This is optional but I highly recommend adding it as it adds a great flavor and freshness to the bread.
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).
Variations of sourdough banana bread
There are several delightful variations of this delicious bread to add a personal touch or add new flavors. Here are some of my favorites:
Chocolate chip: Fold a generous amount of chocolate chips into the batter before baking. The combination of sweet chocolate and tangy sourdough adds a delightful twist to the classic chocolate chip banana bread recipe.
Cinnamon spice: Enhance the warm flavors by adding a teaspoon of ground cinnamon along with a pinch of nutmeg to the batter. The aromatic spices complement the tangy sourdough and sweet bananas perfectly.
Streusel topping: Elevate your banana bread with a buttery streusel topping. Mix together flour, sugar, and cold butter to create a crumbly mixture. Sprinkle it generously over the top of the bread batter before baking for an irresistible crunchy topping.
Berry burst: Gently fold in fresh or frozen berries such as blueberries, raspberries, or diced strawberries into the batter. The bursts of juicy berries add a pop of vibrant flavor and a touch of sweetness to the bread.
Useful tips
Use overripe brown bananas. They will make the most flavourful banana bread.
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.
This bread tastes best with a mix of plain flour and atta (whole wheat flour).
Lemon zest is optional but I highly recommend not to skip it as it adds freshness to the bread. The bright citrus flavor pairs beautifully with the tanginess of the sourdough and brings a lovely burst of freshness to each bite.
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.
Also, check out this delicious breakfast sourdough raisin bread recipe.
Serving Suggestion
There are several delightful ways to serve and enjoy sourdough banana bread. Here are some of our family favorites:
Plain and simple: Slice the sourdough banana bread and savor its delicious flavors as is. Enjoy it as a standalone treat with a cup of coffee or tea.
Butter or spreads: Spread a generous layer of butter on a warm slice. The butter melts into the bread, adding richness and enhancing the overall taste. Alternatively, you can use other spreads like cream cheese, peanut butter, sour cream, or Nutella for an extra indulgent twist.
Toasted: Toast a slice of sourdough banana bread for a warm and slightly crispy texture. The toasting process intensifies the flavors and adds a delightful crunch.
French toast: Turn this sourdough banana bread into a scrumptious French toast. Dip thick slices of the bread into a mixture of beaten eggs, milk, and cinnamon, then cook them on a griddle or pan until golden brown. Serve with maple syrup and fresh fruit.
Ice cream or whipped cream: Elevate this humble bread by serving it with a scoop of vanilla ice cream flavor or a dollop of freshly whipped cream. The combination of warm bread and cold, creamy toppings is pure indulgence.
How to store sourdough banana bread?
It is important to store the banana bread properly so that you can enjoy its freshness for a longer period. To store it:
- Allow the bread to cool: Before storing, ensure that it has completely cooled down. This helps prevent moisture buildup and maintains the bread's texture.
- Wrap the bread: Wrap the banana bread tightly in plastic wrap or aluminum foil. This helps seal in moisture and protect it from drying out. Alternatively, you can place it in an airtight container.
- Store at room temperature: If you plan to consume the bread within 2-3 days, it can be stored at room temperature. Keep it in a cool, dry place away from direct sunlight and heat sources.
- Refrigerate: If you want to extend the bread's freshness, you can store it in the refrigerator. Place the wrapped bread in the fridge. It will stay fresh for up to a week. However, note that refrigeration can slightly alter the texture and may make the bread denser. Lightly toast the bread before serving.
- Freeze for longer storage: To store the sourdough banana bread for an extended period, freezing is the best option. Wrap the bread tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw the bread at room temperature or in the refrigerator before enjoying it.
- Slice before freezing (optional): If you prefer, you can slice the bread before freezing. This way, you can easily thaw individual slices as needed, without having to thaw the entire loaf.
More recipes with bananas as the main ingredient
More sourdough discard recipes
Click here to see my entire collection of sourdough recipes including the basic no-knead sourdough bread and sourdough dinner rolls.
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 liked this recipe, please don't forget to give a 5-star rating and leave a comment 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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