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Whole Wheat Sourdough Banana Bread
Tessa Dreyer

Whole Wheat Sourdough Banana Brad

Try this simple and delicious recipe for the perfect wholewheat sourdough banana bread.
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Prep Time 10 minutes
Cook Time 50 minutes
Optional Long Fermentation in Fridge 12 hours
Total Time 13 hours
Servings: 1 Loaf
Course: Breakfast
Cuisine: American, Canadian
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Whole Wheat Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Cinnamon optional
Wet Ingredients
  • ½ cup Melted and Cooled Butter
  • 1 cup Brown Sugar
  • 3 ripe Bananas
  • 2 Large Eggs
  • ½ cup Sourdough Starter
  • 1 tsp Vanilla
  • 1 cup Chocolate chips, Nuts, Raisin or Whatever! Optional

Equipment

  • 1 Stand Mixer
  • 1 Bread Pan

Method
 

  1. Preheat your oven to 350℉ and grease (or line with parchment paper) a 9x 5 loaf pan.
  2. In a bowl combine all the dry ingredients together (flour, baking soda, baking powder, salt, and cinnamon).
  3. In your stand mixer mix the wet ingredients together (butter, eggs, and brown sugar first and then add the sourdough starter, bananas, and vanilla). Mix well.
  4. Add your additions (chocolate, nuts etc...) if you want. This is optional!
    Adding chocolate chips to the banana bread
  5. Fold in the dry ingredients into the wet ingredients. Do not over mix or your bread will be too dense. Pour into your bread pan.
    * If you are doing a long fermentation process, you would cover the dough now and place it in the fridge for 12-24 hours.
    Banana bread dough in a bread pan
  6. Place in the oven and bake for 50-60 minutes. Allow to cool completely before slicing.
    Sourdough Banana Bread sliced

Notes

Equipment:
This bread will stay fresh in an air tight container on the counter for 2 days. Then move it to the fridge for another 5 days.
This bread can be frozen for up to 4 months.