Banana bread is such a classic recipe. It’s one of those quick breads that I love to make, and to overindulge in on a lazy Saturday morning.
There is something so comforting about the smell and taste of it… It just fills my soul with so much happiness, and there’s nothing better than the aroma it fills your home with when you bake it in your own kitchen.
But you know what another thing I love is? Sourdough bread.
That crunchy, chewy loaf with a nice crust on the outside and pure tangy bliss on the inside is the kind of baked good that I will eat ample amounts of at restaurants, and can never resist buying at the local bakery when I manage to get up early enough to snag some on a Saturday morning.
I have recently begun my journey into homemade sourdough, and currently I’m trying to master my starter. The funny thing is, in my experience, it takes a lot longer than you would think to get a starter ready for baking.
Honestly, the worst part of making a starter is that you have to discard so much of it while you are feeding it. It kind of feels like a waste.
But then I remembered that there are so many recipes out there that actually use sourdough starter for this very reason, besides fresh-baked bread.
Now you don’t have to feel bad throwing starter out every time you feed it – there’s a solution!
But this moist, dense, and flavorful banana nut loaf happens to be one of the best of them all.
So, what are the benefits of adding sourdough starter to a recipe like this?
Well, first of all, it’s the flavor. The starter actually imparts some tang to the baked good, which I love because it balances out the sweetness.
This recipe uses a cup of starter to replace other ingredients, but it doesn’t actually make the finished product taste like sourdough bread. Instead, it just adds a certain something that will have everyone asking what your secret is.
Honestly, it acts a lot like buttermilk in terms of the taste factor, and it also helps the loaf to stay moist. This recipe is not dry in the least, and it actually stays moist in storage, assuming you store it correctly.
Like I mentioned before, you don’t have to worry about this baked goodie being cloyingly sweet like some other recipes are, or something like a decadent banana cake covered in chocolate frosting. You get just enough of depth of flavor without it being overwhelming to your taste buds.
It’s a lightly sweet treat, with a bit of complexity.
How you choose to devour your freshly baked loaf is totally up to you. You can go straight up like I do, nothing but a few slices served on their own at room temperature.
You can also warm a slice up on a small microwave-safe plate or paper towel for about 15 to 20 seconds until it’s warmed through, or stick it in the toaster oven.
I even will crumble it up and toast it, then serve those tasty bites with ice cream as a kind of amped-up dessert. Oh, and don’t forget to try making sourdough banana bread French toast with it as well!Print
The classic recipe gets a tangy twist with this sourdough banana nut bread. Without being too sweet, this is a healthy snack with a tasty streusel topping.
For the Batter:
- Cooking oil spray
- Scant 2 cups einkorn flour (can substitute spelt, whole wheat, or all-purpose)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup coconut oil, melted
- 3/4 cup coconut sugar
- 1 large egg
- 1 cup mashed ripe banana (about 2 1/2 medium)
- 1 cup sourdough starter
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts
For the Streusel Topping:
- 1/4 cup einkorn flour (or substitute)
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 2 tablespoons unsalted butter, chilled and cubed
- Preheat oven to 350˚F and grease a 9-by-5-inch loaf pan lightly with cooking oil spray.
- In a medium bowl, sift the flour together with the salt, baking powder, and baking soda. Set aside.
- Add the coconut oil and coconut sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined. Add egg and mix until incorporated.
- Add mashed bananas and sourdough starter, and stir on low speed until just combined. Stir in vanilla extract.
- Add flour mixture and the chopped walnuts to the wet ingredients. Stir just until blended.
- Pour into the prepared loaf pan.
- Place the flour, sugar, and salt for the topping in a small bowl, and stir to combine. Cut in butter with a pastry cutter or two knives, until mixture resembles coarse crumbs.
- Scatter the mixture on top of the batter in the pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes before removing and transferring to a wire rack to cool completely. Slice and serve.
- Category: Quick Bread
- Method: Baking
- Cuisine: Breakfast
Keywords: sourdough, banana, bread, walnut, streusel
Cooking By the Numbers…
Step 1 – Melt Coconut Oil, Mash Bananas, Chop Walnuts, and Cube Butter
Melt 1/3 cup of coconut oil.
Mash enough ripe bananas until you have 1 cup total. I used 2 1/2 medium bananas for this.
Chop enough walnuts until you have 3/4 cup total.
Cube 2 tablespoons of unsalted butter and place it back in the refrigerator until you’re ready to use it.
Measure out all of the remaining ingredients as listed on the ingredients list.
Use cooking oil spray to grease a 9-by-5-inch loaf pan. Preheat your oven to 350˚F.
Step 2 – Make Batter
Sift together flour, salt, baking powder, and baking soda into a medium bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the melted coconut oil and coconut sugar on medium speed until combined.
Add the egg and mix until combined on medium speed.
Stir in the mashed bananas and sourdough starter on low speed until just combined. Add the vanilla extract and stir to combine.
Add the flour mixture and chopped walnuts, and stir until just combined.
Pour the batter into the prepared loaf pan.
Step 3 – Make Topping
Add flour, sugar, and salt for the topping to a small bowl. Stir until combined.
Use two knives or a pastry cutter to cut in the butter until the mixture resembles coarse crumbs.
Evenly scatter the mixture on top of the batter in the pan.
Step 4 – Bake
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 20 minutes before removing.
Cool completely on a wire rack. Store or slice and serve.
How Do I Store This to Keep It Moist?
Banana bread should always be stored wrapped tightly in plastic wrap, in foil, or in an airtight container. This will keep it from drying out.
In addition, you can keep this kind of quick bread longer if you store it in the refrigerator. Just make sure that the loaf is wrapped tightly.
You can also freeze banana bread for up to three months, wrapped in freezer wrap or a heavy freezer bag.
For more adventures in quick breads, check out these recipes next:
How do you like to eat your banana bread? Tell us in the comments below, and be sure to rate the recipe once you try it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on February 22, 2013. Last updated on May 13, 2020.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.