Quarantine Bake Along: Banana Bread

I cannot remember the last time J and I have purchased bananas for ourselves–I don’t think in the almost 3 years of us being married we’ve had bananas sitting on the counters. It’s because neither of us really care for them. Banana bread, however, is a different story, but because we never have bananas around, banana bread is never an option.

Our housemate has bananas often, however, and had a few that were past their prime. The perfect opportunity to make banana bread! I’ve been eyeing a sourdough banana bread recipe on The Perfect Loaf for about a month and was finally able to try it out.

This loaf is beautifully balanced, light but wholesome and with just a hint of sweetness. My perfect kind of banana bread. It’s always disappointing to me when I bite into a loaf that tastes like mush or is as sweet as cake.

Sourdough Banana Bread Recipe

  • 240g (2 cups) spelt, whole wheat, einkorn, all-purpose flour, or a mix
  • 3g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) sea salt
  • 125g (1 cup) chopped nuts and/or chocolate chips
  • 126g(1/2 cup or 1 stick) butter, at room temperature
  • 80g (1/3 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
  • 28g (2 tablespoons) extra virgin olive oil
  • 4g (1 teaspoon) vanilla
  • zest of 1 lemon (optional)

*If you don’t have sourdough starter, my favorite regular banana bread recipe is here.

  1. Preheat your oven to 350ºF.
  2. In a large mixing bowl combine flour, baking soda, and salt.
  3. In another bowl (or a stand mixer) cream butter and sugar until fluffy. 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. Then, add in the flour mixture slowly, pausing to scrape down the sides if necessary. By hand, fold in the nuts/chocolate chips and lemon zest. Pour the batter into the 9” x 5” baking pan and smooth the top with a spatula.
  4. Bake for 55-65 minutes. 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.

Adapted from The Perfect Loaf.