Recipe: Sourdough Banana Nut Bread

Sourdough banana bread

Sourdough marries well with fruity and sweet quick breads such as banana bread.


  • 1 cup Wild Culture Sourdough Starter, active and at room temperature
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • 1/2 cup firmly backed brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup salad oilSourdough Banana Bread
  • 1 cup mashed ripe bananas (about 3 small bananas)
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated lemon peel
  • 1 cup chopped nuts (pecans, walnuts)
  • 1 cup raisins



  1. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a small ball.  Mix well.  Set aside.
  2. In a medium bowl, add egg, sugars, and oil and beat until well blended.
  3. Beat sourdough starter, bananas, vanilla, and lemon peel into the egg mixture.
  4. Four_loaves_of_sourdough_Banana_BreadThen stir the nuts and raisins into the sourdough-egg mixture.
  5. Combine the dry and wet ingredients, mixing just until blended.
  6. Turn batter into a well-greased 9 by 5-inch loaf pan.  Bake in a preheated 350 F. degrees oven (325 F. for glass pan) for about 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
  7. Let loaf cool in pan on a rack for about 10 minutes, then turn out onto rack to cool completely.

Servings: Makes 1 loaf

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