Made with fresh banana slices, tender oats, chopped nuts, and sweet dates, this Sourdough Banana Bread is the ultimate option for breakfast or dessert. This recipe truly makes the perfect loaf of banana bread!
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Moist, sweet, and rich with a classic sourdough flavor, this sourdough banana bread recipe is something you will want all of the time because it smells so delightful as it bakes. Fermented banana bread is just like regular banana bread, but with a slightly tart flavor. We love to bake this bread and serve it warm with a pad of butter–mmm.
Spice things up by adding chocolate chips to this banana bread. You can even turn this bread into banana muffins.
The chopped walnuts or pecans bring a yummy nutty texture that gives this bread additional protein. You will love the crunchy pieces of nuts in this recipe because they pair so well with the sweet dates and molasses. Healthy sourdough banana bread is the perfect treat whenever you’re looking for an easy option for breakfast or brunch, or maybe you’re just looking for a snack because you have a sweet tooth.
Ingredients
- Oats, lightly toasted
- Sugar, brown sugar
- Oil, any kind of vegetable oil
- Milk, whole
- Eggs, two
- Sourdough Starter
- Bananas, you will need a total of three whole bananas
- Flour, all-purpose flour
- Baking Powder and Soda, leavening agents for the bread
- Salt
- Spices, ground cinnamon and nutmeg
- Walnuts, you can use use pecans
- Dates, chopped
When Can I Start Using My Sourdough Discard?
You can use sourdough discard up to four days after it has been made. The longer the starter sits, the richer the flavor gets.
What Can Be Made From Discarded Sourdough Starter?
We like to make soft lemon cookies, quick sourdough discard pita, and even whole wheat sourdough tortillas. There are so many things you can do with the discarded sourdough starter!
How To Make This Banana Bread Using Sourdough Discard
Preheat the oven to 350 degrees Fahrenheit. On a baking sheet, bake oats for six to eight minutes. Set aside.
In a medium bowl, combine sugar, oil, milk, eggs, and sourdough.
If using, mix in oil and molasses.
Next, blend in the mashed bananas. Use only two bananas at this time.
Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine.
Chop the walnuts and add some to the banana bread mixture. Reserve some of the walnuts for the top of the banana bread before baking.
Next, chop the dates.
Blend in ½ cup of the toasted oats and reserve a portion for the top of the bread before baking.
Prepare the loaf pan with parchment paper and oil spray or greasing and flouring the pan.
Fill the loaf pan with the sourdough banana bread mixture.
Carefully, slice a banana length-wise as thin as possible without breaking the slice. If it breaks, it is still okay.
Place the banana slices along the sides of the loaf. Sprinkle with the remaining toasted oats and chopped walnuts around the banana slices.
Bake the bread for 60 minutes and start checking at 50 minutes by inserting a cake tester or toothpick into the center of the bread.
Allow the bread to cool ten minutes and transfer loaf to a wire rack.
Enjoy!
FAQs
Should I cover banana bread after baking?
Yes, if you want to prevent the bread from drying out, then you will want to cover it.
Does banana bread taste better the next day?
The longer this sourdough banana bread sits, the better it gets! The flavors mend together more and more.
Can you overfeeed a sourdough starter?
Yes, you can certainly overfeed a sourdough starter. Be sure to keep a close eye on it to make sure the starter doesn’t get diluted.
How long does sourdough bread last?
This bread will remain fresh for four to five days. Keep it in an airtight container to keep the moist flavors in the bread.
How long should banana bread cool before cutting?
Banana bread should cool for at least ten minutes before cooking
More Recipes You Will Love
- Banana Bread French Toast
- Baked Sourdough Donuts
- Crispy Sourdough Waffles
- Moist Banana Bread Recipe
- Sourdough French Toast
- Pinch-Me Cake
- Slow Cooker Sourdough No Knead Bread
Sourdough Banana Bread
Equipment
- Loaf pan
- Baking sheet
- Parchment paper
- Oil spray
Ingredients
- ¾ cup old-fashioned oats
- ⅔ cup brown sugar packed
- ½ cup olive oil
- ½ cup whole milk
- 2 eggs
- ½ cup sourdough starter
- ⅓ cup molasses
- 2 cups mashed ripe bananas 2 medium bananas + 1 medium banana
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup chopped walnuts + 1/8 cup (pecans can be used)
- ½ cup chopped dates
Instructions
- Preheat the oven to 350 degrees Fahrenheit. On a baking sheet, bake oats for six to eight minutes, or until light golden color. Set aside.
- In a medium bowl, combine sugar, oil, milk, eggs, and sourdough.
- If using, mix in oil and molasses (if using).
- Next, blend in the mashed bananas. Use only two bananas at this time.
- Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine.
- Chop the walnuts and add ½ cup to the banana bread mixture. Reserve 1/8 cup of the walnuts for the top of the banana bread before baking.
- Next, chop the dates. If you bought pitted dates, then they are super easy to use. Stir dates the dates into the mixture.
- Blend in ½ cup of the toasted oats and reserve ¼ cup for the top of the bread before baking.
- Prepare the loaf pan with parchment paper and oil spray or greasing and flouring the pan.
- Fill the loaf pan with the sourdough banana bread mixture.
- Carefully, slice a banana length-wise as thin as possible without breaking the slice. If it breaks, it is still okay.
- Place the banana slices along the sides of the loaf. Sprinkle with the remaining toasted oats and chopped walnuts around the banana slices.
- Bake the bread for 60 minutes and start checking at 50 minutes by inserting a cake tester or toothpick into the center of the bread. When it is done, the tester or toothpick will come out clean
- Allow the bread to cool for ten minutes and transfer loaf to a wire rack.
- Enjoy!
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