Seven Days of Sourdough – Day 6: Sourdough Almond Banana Bread

Sourdough Banana Bread

Ok, home stretch! Two more bakes till Sourdough Sam goes back in hibernation. We had some bananas that were way past their prime so this was a no-brainer. I tweaked’s Sourdough Banana Bread recipe, using more bananas, substituting brown sugar for sugar, and almonds for walnuts.


  • 1 stick butter
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 3 over-riped bananas
  • 1 cup sourdough starter
  • 1 tsp vanilla extract
  • 2 cups unbleached flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 3⁄4 cup chopped almonds
Instead of mashing bananas, I sliced and mushed them down a little with a wooden spoon while stirring in the batter. Just a personal preference for chunkier banana bits.

In large bowl, cream butter and brown sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add vanilla extract.

Sift flour and mix in smaller bowl with salt, baking powder and soda. Add flour mixture and almonds to the first mixture, stirring until just blended.

Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean.

Sourdough Banana Bread

Verdict: The sourdough flavor is subtle, which is probably what you want. It does add extra flavor depth compared to a traditional banana bread, but I’m not sure I would go through the effort of maintaining a starter just for this. I would make this again if I had (a) extra starter on hand and (b) three brown bananas sitting on the counter.



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