Sourdough Banana Bread
Be prepared to have the best banana bread of your life! This Sourdough Banana Bread is so incredibly soft, fluffy, and SO easy to make! You can use active or inactive starter in this recipe.
There is no added sugar in this banana bread. It's naturally sweetneened by the ripe banans and some monk fruit! This banan bread is also oil and butter free, which cuts down the fat and calories significantly! I use 100% organic ingredients and you never feel bloated after enjoying this treat! I could literally eat this every day.
If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
Ingredients
- 2 cups of organic all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 cup granular monk fruit sweetener, or natural sweetener of choice
- 1/2 cup organic, plain, nonfat Greek yogurt
- 2 large organic eggs
- 1/2 cup organic sourdough starter (active or discard)
- 3 organic medium ripe bananas
- 1 tsp vanilla extract
How To Make It
- Preheat your oven to 350°F.
- Lightly grease a deep 9x5 loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together all of the dry ingredients. Add in the wet and mix until just combined. Do not over mix.
- Gently fold in any add-ins if desired, such as nuts or chocolate chips.
- Pour the batter into your prepared pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Immediately after removing the bread from the oven, spread a little bit of grass-fed butter over the top and sprinkle come coconut sugar or monk fruit to knock this bread out of the park.
- Allow to cool in the pan for one hour before removing and slicing. Enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 6 days for ultimate freshness or out at room temperature for up to 3 days. I prefer the fridge to prevent the bread from getting mushy too fast!
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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These Sourdough Discard Waffles are so incredibly easy to make, a great way to use up your discard, and are absolutely delicious!
- 2 cup all purpose flour (organic)
- 1/2 cup monk fruit (or sweetener of choice)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp sea salt (fine sea salt)
- 3 bananas (organic, medium & ripe)
- 2 egg (organic, large)
- 1/2 cup sourdough starter discard (organic)
- 1/2 cup Greek yogurt (plain, nonfat)
- 1 tsp vanilla extract
Preheat your oven to 350°F.
Lightly grease a deep 9x5 loaf pan or line with parchment paper.
In a large mixing bowl, whisk together all of the dry ingredients. Add in the wet and mix until just combined. Do not over mix.
Gently fold in any add-ins if desired, such as nuts or chocolate chips.
Pour the batter into your prepared pan.
Bake for 50-60 minutes, or until a toothpick comes out clean.
Immediately after removing the bread from the oven, spread a little bit of grass-fed butter over the top and sprinkle come coconut sugar or monk fruit to knock this bread out of the park.
Allow to cool in the pan for one hour before removing and slicing. Enjoy!
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.