Bana bread is one of those classic comfort food recipe in our home. It’s also one of the best ways to use up those overly ripe bananas you may have sitting on your counter. This sourdough banana bread recipe is one of the best ways you can use up those bananas, and still benefit from the gut-health benefits of sourdough cooking.
Sourdough Banana Bread
- 3/4 cup sourdough starter or discard
- 1/2 cup honey
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1/2 cup milk (or dairy alternative)
- 2-3 rip bananas
- 1 egg
- 2 tsp vanilla extract
- 1 tsp baking powder
- chocolate chips and/or nuts (optional)
Mix all ingredients well and let rest in the fridge or on the counter for 4-6 hours. This allows the gluten in the added flour to ferment with the starter and break down further. If you are just looking for the sourdough flavor and do not have a gluten sensitivity, you can skip this step of letting it rest and go straight to the oven.
Pour batter into a greased loaf pan or evenly distribute into small loaf pans.
Bake in a 350 degree oven
20-30 min for mini loaf pans
50-60 min for a regular loaf pan
Or until toothpick inserted near the center comes out clean.
I’ve even made these into muffins for breakfast and the recipe works great!