Sourdough Banana Bread (Eggless)

5 from 80 votes

Sourdough 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.

Prep Time10

Cook Time50

Fermentation Time10

Total Time11

Course: Breakfast

Cuisine: All

Diet: Vegetarian

Servings: slices

Calories: 268kcal

Author: Shilpa Kerur

Equipment

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.

Notes

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.

Nutrition