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Home » Sourdough » Full Fermented Sourdough Banana Bread

Full Fermented Sourdough Banana Bread

Published: Apr 27, 2021 · by Shilpa · 2 Comments

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Full fermented sourdough banana bread is moist, delicious, and rich banana bread made with a sourdough starter. This full fermented banana bread is also egg-free.

Full fermented sourdough banana bread step-by-step recipe with video and photos.

Jump to:
  • About this recipe
  • Ingredients
  • Step by step instructions
  • Storing sourdough banana bread
  • Useful tips
  • Bonus
  • Recipe card
  • Comments
Full Fermented Sourdough Banana Bre...

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Full Fermented Sourdough Banana Bread

About this recipe

Full fermented sourdough banana bread is moist, delicious, and rich banana bread made with a sourdough starter. A slice of banana bread slathered with butter is a breakfast you can never get enough of. I have been baking banana bread for years as it is a perfect way of using up overripe bananas.

Since beginning my sourdough journey, I have not baked anything that's not sourdough and fully fermented. So I wanted to make banana bread that is fully fermented. I make sure anything with gluten is fully fermented. So this bread is not just about adding some starter to regular banana bread and baking it.

I make the batter and let it ferment overnight. The result is not just moist and decadent banana bread, but also super-healthy banana bread. This full fermented banana bread is also egg-free. This banana bread is also a great way of using up unfed or discarded sourdough starter.

Ingredients

Overripe banana: Overripe bananas makes the most delicious banana bread. Use bananas that are black from the outside and soft inside.

Sourdough starter: Use unfed/discard sourdough starter to make this bread.

Flour: I use 1:1 plain flour and atta (Indian whole wheat flour or chapati flour).

Sugar: I use raw sugar to make this bread; however, plain sugar also works well.

Yogurt and butter: Use plain yogurt and unsalted butter to make this banana bread.

Chia seeds and walnuts: They add a great texture and crunch to the bread.

Lemon zest: This is optional but I highly recommend adding it as it adds a great flavour and freshness to the bread.

Step by step instructions

Combine the plain flour, atta, salt, and chia seeds. Set aside (steps 1,2).

Mash the banana well. Add melted butter, yogurt, vanilla extract, and lemon zest (steps 3,4).

sourdough banana bread steps 1-4.

Add sugar and mix well (steps 5,6).

Add the sourdough starter and fold it in until fully incorporated (steps 7,8).

sourdough banana bread steps 5-8.

Add walnuts and vanilla extract. Fold them in (step 9).

Gradually add the flour mixture and mix until it comes together and all the flour is incorporated (steps 10,11,12).

sourdough banana bread steps 9-12.

Pour into the prepared loaf tin (step 13). Let it sit in a warm spot for 10-12 hours for fermentation (step 14).

Bake in preheated oven. Cool completely before slicing (steps 15,16).

sourdough banana bread steps 13-16.

Storing sourdough banana bread

Cool the banana bread completely before storing it. Slice it and keep the slices in an air-tight container at room temperature. Place a kitchen towel on the bottom of the container before placing the bread. They stay fresh at room temperature for up to five days. Storing them in the refrigerator will make the bread dry. Lightly toast it before serving for the best-tasting banana bread.

This bread can also be stored frozen for up to six months. You may either slice them before storing or store the whole loaf. To freeze the sliced banana bread, wrap individual slices in a cling wrap and then place them in a freezer-safe container. Thaw the bread overnight in the refrigerator.

Useful tips

Use overripe bananas. They will make the most flavourful banana bread.

Fold in the starter gently. Do not overmix the batter.

Bring the sourdough starter to room temperature before adding it to the batter. Also, bring the yogurt to room temperature.

This bread tastes best with a mix of plain flour and atta (whole wheat flour).

Lemon zest is optional but I highly recommend not to skip it as it adds freshness to the bread.

I use raw sugar to make this bread. This can be replaced with plain sugar. Even jaggery powder works well with this bread. Adjust the sweetness of the bread as per your preference.

Do not overmix the batter. Add the flour in batches and gently incorporate it.

The fermentation time depends on the ambient temperature. Go by the feel of the dough rather than the time. We want the batter to raise and increase in volume by about a half. For me, it takes around 10-12 hours.

Click here for more sourdough recipes.

Bonus

This sourdough banana bread is:
- full fermented
- eggless
- healthy, moist, rich, and delicious
- a perfect way to use up overripe bananas

Recipe card

Full fermented Sourdough Banana Bread

Shilpa
Full fermented sourdough banana bread is moist, delicious, and rich banana bread made with a sourdough starter. This full fermented banana bread is also egg-free.
5 from 1 vote
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine All
Prep Time 15 mins
Cook Time 30 mins
Fermentation TIme 12 hrs
Total Time 12 hrs 45 mins

Ingredients
  

  • 1 cup plain flour
  • 1 cup whole wheat flour (atta)
  • ½ teaspoon salt
  • 1 tablespoon chia seeds
  • 2 large banana
  • ½ cup butter melted
  • ¼ cup yogurt
  • 1 tablespoon lemon zest
  • ¾ cup sugar (use 1 cup for a sweeter bread)
  • 1 cup sourdough starter discard or unfed
  • 1 teaspoon vanilla extract
  • ½ cup walnuts

Instructions
 

  • Grease a 9-inch loaf tin with butter. Set aside
  • In a large bowl, combine plain flour, atta, salt and chia seeds. Set aside
  • In another bowl, mash the bananas
  • Add melted butter, sugar, yogurt, vanilla extract, and lemon zest. Mix well
  • Add the sourdough starter and fold it in until fully incorporated
  • Add walnuts and vanilla extract. Fold them in
  • Gradually add the flour mixture and mix until it comes together and all the flour is incorporated
  • Pour into the prepared loaf tin. Cover loosely with a cling wrap
  • Let it sit in a warm spot for 10-12 hours for fermentation. The batter should raise and increase in volume by about a half
  • Preheat oven at 170 C (340 F)
  • Place the loaf in preheated oven and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean
  • Let the banana bread cool in the pan for 10 minutes, then place it on a wire rack to cool it completely
  • Slice and serve

Video

Nutrition Facts
Full fermented Sourdough Banana Bread
Amount Per Serving
Calories 207 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 2mg1%
Sodium 208mg9%
Potassium 177mg5%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 16g18%
Protein 5g10%
Vitamin A 39IU1%
Vitamin C 3mg4%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Sarah bober

    April 03, 2022 at 5:55 pm

    Hi! Are you looking for the dough to double to know when fermentation is complete?

    Reply
    • Shilpa

      April 05, 2022 at 10:02 am

      Hi Sarah, Ideally, we want the dough to rise and increase volume by half. It takes me about 10-12 hours, given the ambient temperature. Hope this helps.
      - Shilpa

      Reply

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