sourdough banana nut bread recipe
The Best sourdough banana nut bread recipe
This sourdough banana nut bread is a staple in my kitchen, and I am so excited to share it with you. I love how it uses up overripe bananas and my active sourdough starter, turning them into something truly special. My kids go crazy for the nutty crunch and the tangy, moist crumb, and I feel good knowing it has a bit of a healthier twist with the fermentation from the sourdough. It is the perfect recipe for a weekend breakfast, a midday snack, or even a simple dessert, and it always makes the house smell amazing.
Sourdough Banana Nut Bread
This moist and tangy sourdough banana nut bread is the perfect way to use up overripe bananas and your sourdough starter. The fermentation adds a lovely depth of flavor while the nuts provide a satisfying crunch.
🥘Ingredients
Wet Ingredients
Dry Ingredients
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sourdough Banana Nut Bread Works
This sourdough banana nut bread is always a good idea because it is so versatile and forgiving. It works perfectly for a family brunch, a school bake sale, or just a quiet afternoon with a cup of coffee. I hope you and your family enjoy it as much as mine does.
❓ Frequently Asked Questions About Sourdough Banana Nut Bread
1. Can I use a sourdough discard instead of an active starter?
Yes, you can use unfed sourdough discard in this recipe. The bread will still be delicious, but it may have a slightly less pronounced rise and a more tangy flavor. The baking soda will still help it puff up nicely.
2. How should I store this banana nut bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and then foil and freeze it for up to 3 months. Thaw at room temperature before serving.
3. Can I add chocolate chips to this recipe?
Absolutely. You can substitute 1/2 cup of chocolate chips for the nuts, or add 1/4 cup of chips along with the nuts for a double treat. Fold them in gently at the same time you would add the nuts.
4. Why did my bread sink in the middle?
A sunken middle often means the bread was underbaked. Make sure to test it with a toothpick inserted into the center, and it should come out clean. Also, avoid overmixing the batter as that can create too much air and cause the bread to collapse.
5. Can I make this recipe gluten free?
You can try using a 1:1 gluten free all purpose flour blend. The texture may be a bit more crumbly, but it should still work. Also, make sure your sourdough starter is gluten free if you need the recipe to be completely gluten free.
