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Whole Wheat Sourdough Banana Bread takes the classic comforting flavors of banana bread and combines it with the nutrition of whole grains with the tangy character of sourdough.
Do you have a pile of ripe bananas sitting on your counter? Are you looking for creative ideas to use them up that transcend the classic “smoothie or boring banana bread” tropes?
Why not give this whole-wheat sourdough banana bread a try.
This isn’t your regular banana bread. It contains whole wheat flour for a few extra nutrients, along with sourdough discard to take things up another notch.
When it comes to the flavor department, it’s absolutely delicious – and perfect for those mornings when you need a quick breakfast or an afternoon snack.
Ingredients for Whole Wheat Sourdough Banana Bread
The ingredients for making sourdough banana bread are quite simple. To make one loaf of sourdough banana bread (or around 18 muffins!), you’ll need the following:
- ½ cup unfed sourdough discard
- 2 cups mashed banana, roughly 4-5 bananas (450 g)
- ½ cup olive oil
- 1 cup light brown sugar (215 g)
- 1 tbsp vanilla
- 1 tsp salt
- 2 large eggs
- 2 cups whole wheat flour (240 g)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
If you want to add a bit of extra yum, sprinkle about ½ to 1 tsp of turbinado sugar on top of each muffin or over your loaf before baking for a nice crunch.
How to Make Whole Wheat Sourdough Banana Bread
Peel the ripe bananas and mash them up in a large mixing bowl.
Next, you’ll need to mix the wet ingredients. To the bowl of bananas, add the olive oil, brown sugar, vanilla, salt, and eggs. Stir everything until it’s nicely mixed.
In another bowl, whisk together the whole wheat flour, cinnamon, baking powder, and baking soda.
Slowly mix the dry ingredients into the wet ingredients. Stir it all together, but don’t overdo it – just mix until it’s combined.
Preheat your oven to 350 degrees F (that’s about 175 degrees C). Then, get your muffin pan or loaf pan ready. You can grease it up with butter or oil, or use paper cups for muffins.
Pour your batter into the pan or scoop it into the muffin cups. If you’re using it, now’s the time to sprinkle that turbinado sugar on top.
Place the tray into the oven. Muffins will need about 25 to 30 minutes to cook all the way through, and a loaf might need a bit longer. You’ll know it’s done when the top is nicely browned, and it feels firm if you give it a gentle poke. You can also insert a toothpick into the center to see if it comes out clean.
Remove from the oven and cool at room temperature before serving.
Serving Whole Wheat Sourdough Banana Bread
Once your bread or muffins are done, take them out of the oven and let them cool down a bit before you dig in. They’re great on their own or with a little butter. You can enjoy them for breakfast, as a snack, or anytime you’re feeling a bit peckish.
A few ideas?
- Classic Slices: Slice the banana bread and serve it as a classic snack or breakfast option. The natural sweetness of the bananas combined with the tangy flavor of sourdough makes for a delicious combination.
- Toasted Delight: Toast the slices of banana bread and spread a thin layer of butter or nut butter for a warm, comforting snack.
- Fruit Topping: Top the banana bread with fresh berries, sliced bananas, or a dollop of Greek yogurt to add a burst of freshness and a pop of color.
- Ice Cream Sandwich: Get creative by sandwiching a scoop of vanilla ice cream between two slices of banana bread for a fun and indulgent dessert.
- French Toast Twist: Use the banana bread to make French toast for a unique and flavorful breakfast option. Dip slices of the bread in an egg mixture and cook until golden brown.
- Banana Bread Parfait: Layer crumbled banana bread with yogurt and granola in a glass to create a visually appealing and delicious parfait.
Whether you choose to make a loaf or muffins, this whole wheat sourdough banana bread is a delicious way to enjoy the warmth and comfort of homemade baking. Plus, it’s a great way to use up any ripe bananas you have lying around and your sourdough discard.
Whole Wheat Sourdough Banana Bread
Ingredients
- ½ cup unfed sourdough discard
- 2 cups mashed banana, roughly 4-5 bananas (450 g)
- ½ cup olive oil
- 1 cup light brown sugar, 215 g
- 1 tbsp vanilla
- 1 tsp salt
- 2 large eggs
- 2 cups whole wheat flour, 240 g
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Peel the ripe bananas and mash them up in a large mixing bowl.
- Next, you'll need to mix the wet ingredients. To the bowl of bananas, add the olive oil, brown sugar, vanilla, salt, and eggs. Stir everything until it’s nicely mixed.
- In another bowl, whisk together the whole wheat flour, cinnamon, baking powder, and baking soda.
- Slowly mix the dry ingredients into the wet ingredients. Stir it all together, but don’t overdo it - just mix until it’s combined.
- Preheat your oven to 350 degrees F (that’s about 175 degrees C). Then, get your muffin pan or loaf pan ready. You can grease it up with butter or oil, or use paper cups for muffins.
- Pour your batter into the pan or scoop it into the muffin cups. If you’re using it, now’s the time to sprinkle that turbinado sugar on top.
- Place the tray into the oven. Muffins will need about 25 to 30 minutes to cook all the way through, and a loaf might need a bit longer. You’ll know it’s done when the top is nicely browned, and it feels firm if you give it a gentle poke. You can also insert a toothpick into the center to see if it comes out clean.
- Remove from the oven and cool at room temperature before serving.
Sourdough Recipes
Looking for more ways to use that sourdough discard?
