This Sourdough Banana Bread, made with all-purpose flour, ripe bananas, and fermented with sourdough, takes banana bread to a whole new level.
Banana Bread has always been one of my favorite treats. It’s simple to prepare, makes a great snack, and freezes well. I never grow tired of it.
I really enjoy my tried and true banana bread recipes, but I also like to experiment with new ones. Over the years, I’ve made regular banana bread, ultimate, whole wheat, peanut butter, chocolate chip, and over-the-top banana bread to mention a few.
Just when I thought I was running out of options, the Sourdough Surprises’ Baking Group challenged us to make Sourdough Quick Breads. Sourdough! Now, why didn’t I think of that!
Sourdough takes quick breads to new heights:
This sourdough quick bread challenge took banana bread to a new level for me. There are so many possibilities. I’ve been having so much fun making banana quick bread with my sourdough starter this month. I made four different variations. The first version is featured in this post.
Wow! You have opened up a new chapter on banana bread possibilities. I can’t wait to see the rest of the project!
You sure left me hanging! 🙂
Lol… Good. My ploy worked. Stay tuned for the next chapter. 🙂
Hey… no fair! What’s with the cliffhanger? “Haha
I love your option 1! When I’ve read other recipes, they specify mixing the flour and starter and leaving that for 7 hours, then mixing in the rest of the ingredients. With recipes that aren’t written to include the fermentation period, I’ve wondered if I could just mix everything together and let it sit. I guess I’ll have to stay tuned as well!
Option 1 does develop the best flavor if you’re willing to wait.
It never even occurred to me to try sourdough in a quickbread – although now I read that back, I realise that a sourdough quickbread is an oxymoron. Nonetheless, this is something I’d like to try – thanks!
Hi Neil, you’re right! Sourdough quickbread is an oxymoron, but it’s so good! I can’t believe I never thought of making sourdough banana bread before.
I bow down to the banana bread guru! Wow! So many recipes to try, so few bananas in my freezer. 😉
Lol… I’m not sure about the guru part, but I do like me some banana bread.
Delicious job! Your banana bread looks utterly prefect! Would love a slice or two with a mug of tea and a book! 🙂 Thanks for baking with us this month!
Banana bread is a great thing to experiment with – you can never have too much, I think! Your loaves look wonderful and I’m interested to see how your experiment turns out!
I love banana bread too and I have some bananas in the freezer that are calling my name. I’m looking forward to reading more about it in your future posts! That pumpkin brioche looks great too.
I can taste that beautiful bread through the pictures! Gorgeous!
Any updates? Thanks. I tried sourdough bread today and I was wondering about other possibilities. I followed a different quick SD banana bread recipe, but I left it out overnight to ferment and after I added baking soda, I searched more recipes saw youts. :0 I hope the baking soda ND powder do not stop the wild yeast entitely
Hi Ariel, The next post is about Einkorn Sourdough Banana Bread. I added a link to it in this post. Glad you caught that.
The baking soda doesn’t stop the yeast activity, it just neutralizes the sour taste from sourdough; however, it is optional so if you don’t mind the sour flavor, you can omit the baking soda. Happy Baking!