Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂
This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.
We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.
Yield: One standard or Pullman loaf
- 240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
- 3g (1/2 teaspoon) baking soda
- 3g (1/2 teaspoon) sea salt
- 125g (1 cup) chopped walnuts or pecans, divided
- 126g(1/2 cup or 1 stick) butter, at room temperature
- 100g (1/2 cup lightly packed) brown sugar
- 2 eggs
- 125g (3/4 cup, stirred down) sourdough starter
- 42g (2 tablespoons) raw honey
- 3 super ripe medium mashed bananas (almost black and mushy)
- 28g (2 tablespoons) extra virgin olive oil
- 4g (1 teaspoon) vanilla
- zest of 1 lemon, optional
- turbinado sugar, for topping, optional
- Preheat your oven to 350ºF, preferably on convection.
- Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
- In a large mixing bowl combine flour, baking soda, and salt.
- In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
- In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
- Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
- Add in sourdough starter, honey, mashed bananas, and olive oil.
- Add in the vanilla.
- Add the flour mixture slowly, pausing to scrape down the sides if necessary.
- By hand, fold in the remaining walnuts or pecans and lemon zest.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Sprinkle on the reserved chopped nuts and sugar.
- Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
- Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.