Sourdough Banana Bread

Banana nut bread has to be one of my favorite things on earth, and to make one with leftover starter only makes it that much better. I use butter instead of shortening and white whole wheat flour, it rises beautifully and is absolutely yummy.

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This is a really nice banana bread. I love that it is dairy free as I have several friends who are lactose intolerant. It is a bit lighter and drier than my favorite banana bread recipe, but the lovely sourdough tang is so delightful!

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I've had a favorite banana bread for EVER and then I found this one to make with sourdough starter, and I will never go back. Even when I turned it sugar free for a neighborhood boy, it was still WONDERFUL! WTG on this recipe.

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Looks like pretty much a standard banana bread recipe but with a cup of starter added. The recipe I use has two eggs. Also, I cut the fat and sugar in half or less, use double the amount of OVERRIPE bananas (the browner the better, nearly black and oozing is fine), and use half whole wheat flour. My bread must be eaten or frozen right away, in 24 hours it will start to ferment badly with the overripe 'nanas, but the flavor is terrific.

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Delicious, but crumbles easily. Preparation directions were a bit confusing.

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This is THE best banana bread recipe. I made muffins instead of bread and they were gone between my husband and I within a few hours. We couldn't stop munching on them!! Will use this again and again.

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This is the first time I have made banana bread and I think that I will be making it again, it has a really nice taste I don't know if banana bread made without sourdough would taste as good, I just know that I really liked this one so I don't see the need to make any other, plus as it uses my sourdough starter. I made exactly to the recipe. Thank's for posting.

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Had all the ingredients as we are baking for the holidays and two bananas were just waiting for something exciting to go into. And, that's just what they got! The batter was very thick, but tasted great so I knew we were in for a treat. Next time I will add 1/4 milk or water as it made a very crumbly bread. But it tasted YUMMY! Not as dense as traditional banana bread. I substituted 1 c Splenda blend , and added 1 tsp pumpkin spice. Also, I split the dough into a 4 loaf pan. They cooked in 30 minutes in my convection/bake oven. Great use of Sourdough Starter. Thank you!

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This had lots of flavour and made a beautiful looking loaf. For me, I found the 60 minutes baking time too long. I checked it after 55 minutes and found the crust overly browned & the inside done. Next time I will start checking after 50 minutes. (my oven temp IS accurate, btw). When I cut into it, it was crumbly. I think I may have to either add another egg, or less flour, depending on the condition of my starter (thin or thick). I will make again, paying attention to my batter so I can get the good results that others are having. I will make again as the taste is wonderul.

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I think this is the best banana bread recipe I have tried (and I have tried a lot!) But then, anything with sourdough starter is always wonderful.

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This was really tasty, but I'm glad I used a cookie sheet, as it overflowed my bread pan and made a big, tasty mess! I added cinnamon, but otherwise followed the recipe. I will try this again with two loaf pans and just have two lower, but equally tasty, loaves. Thanks for sharing a recipe that helps me use starter!

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I made this using kefir instead of the starter, & smart balance, only 2 bananas, and no salt. I don't chop the walnuts up much either. Was SO delicious!

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Great banana bread. Very nice texture, great to have another use for my starter. I make a lot of banana bread as I often have old bananas to use up, and while this is not the lowest fat recipe, the texture makes up for it.

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Delicious! Definitely the best banana bread I have ever tasted.. I'm not sure if it has to do with the starter or what. This bread is light and fluffy, the perfect weight, not dense and thick like normal banana bread. The yellow color is interesting but fun. I used 3 bananas to make one cup. A good tip for making banana bread is too not mash them too much, i leave about quarter sized chunks, and this will prevent the bread from becoming too chewy. I did about 1/4 cup chocolate chips and 1/2 cup walnuts because i ran out of both, but it turned out delicious. #4/5 is slightly confusing, I would recommend mixing all dry ingredients in bowl. This is probably what they meant but it was a little unclear. I also split into 2 9*5 pans, because I am bringing one to a friend and wanted to keep one for my family! They both turned out good sized, but it would be good to have the height of one loaf. Great recipe I highly recommend it!

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Hmmmmmmm I am snacking on a piece of this right now. Its still warm and the butter is melting. I love baking other things besides bread with my sourdough. I love the sourdough smell and taste this loaf gives off. I made it as per recipe for the most part but got side tracked and forgot the walnuts and I used almond extract in instead of vanilla. I used my cast iron loaf pan and its has a wonderful crunchy crust on it. This is a keeper to use up the sourdough when its not bread making day. Thanks a bunch.

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Made my world rock!!! I exchanged the walnuts for chocolate chips as my DH is not supposed to eat nuts. Nice way to use up my sourdough starter and some frozen bananas that I had in the freezer. I thought the bananas would release too much liquid, but everything worked out wonderfully! As I usually freeze my quick breads, I made these into 2 smaller loaf pans (they were done in 40 - 45 minutes). I find that they are easier to cut into slices when frozen. I also tried Kittencal's Pan Release, Better Than Pam Spray! (Professional Pan Coating) #78579 and it worked like a snap! This one is going into the books!! Great contribution!

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This is by far the BEST banana bread we ever tasted! Very easy to make and with frozen bananas in the freezer I can mix one up quickly. A keeper for sure!

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This is the beast banana bread I have ever made. I brought it to a potluck and it was a big hit.

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5 Bright Stars . . . wonderful texture and flavor. I used the vanilla this time, but will try the orange rind the next. Thanks for sharing!

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OMG! It is sooo worth waiting 3 days for my starter to get going to make this bread! Ordinarily I am not a fan of banana bread but I had some bananas I was getting sick of throwing into smoothies soo...the texture & flavor on this loaf can not be beat! It has a light crumb, delicately scented & flavoured by the banana - NO GREASINESS & not overwhelmingly sweet. Perfect! After cutting the shortening with a pastry cutter the loaf came together as ast as any quick bread (but oh so much tastier!) LOL - I forgot to mix in the walnuts & realized that as I was pouring into the laof pan - just dumped it back into the bowl & mixed 'em in - no problemo! I am going to make 3 more of these & bring them in to my peridontist's office on my day of surgery next week! (Trust me, if this was not a GREAT recipe I would not be doing that!) addendum - the orange zest really makes this special! Just realized I used only 1/2 cup of sugar - will continue making it this way.

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