Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I enjoy finding interesting different things to make from Alaskan sourdough starter (see Mendenhall Sourdough Gingerbread for instance), so I was so happy when I was able to adopt this recipe! :)

Ingredients Nutrition


  1. Cream together the shortening and sugar, add egg and mix until blended.
  2. Stir in bananas and sourdough starter.
  3. Add orange peel or vanilla.
  4. Stir flour and measure again with salt, baking powder and soda.
  5. Add flour mixture and walnuts to the first mixture, stirring until just blended.
  6. Pour into greased 9 x 5-inch loaf pan.
  7. Bake in 350 degree oven for 1 hour or until toothpick comes out clean.
  8. Cool to cold before slicing.
Most Helpful

I used up extra starter and the older blackened bananas! No waste, woo hoo! Wonderful banana bread, a most enjoyable breakfast for the family. I used part whole wheat flour and butter in the recipe. The only other change I might make next time would be to decrease the sugar by 1/4 cup or so. Thanks for sharing!

Kitchen Witch Steph January 26, 2014

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.

StephaniePB April 06, 2010

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!

beewade March 20, 2009