Sourdough Banana Nut Bread

Sourdough Banana Nut Bread
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    18

Elevate your baking with this moist and flavorful sourdough banana nut bread. The tang of sourdough starter perfectly complements the sweetness of ripe bananas, while pecans, almonds, and cranberries add delightful texture and bursts of flavor. Enjoy it toasted with butter or as a comforting slice on its own.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    73 g
  • Cholesterol
    44 mg
  • Fiber
    4 g
  • Protein
    8 g
  • Saturated Fat
    6 g
  • Sodium
    357 mg
  • Sugar
    34 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. (5 minutes)

02

Step
5 mins

In a large mixing bowl, cream together the sugar, butter, and egg until light and fluffy. (5 minutes)

03

Step
3 mins

Add the mashed bananas, sourdough starter, and vanilla extract to the creamed mixture and mix until well combined. (3 minutes)

04

Step
2 mins

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. (2 minutes)

05

Step
5 mins

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

06

Step
2 mins

Fold in the chopped pecans, sliced almonds, and dried cranberries. (2 minutes)

07

Step
10 mins

Pour the batter into the prepared loaf pan and let rest for 10 minutes. (10 minutes)

08

Step
1 hrs 5 mins

Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. (60-65 minutes)

09

Step
10 mins

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For a richer flavor, use brown butter instead of softened butter.
Toast the pecans and almonds before adding them to the batter for enhanced nuttiness.
If you don't have cranberries, raisins or chopped dates make a great substitute.
For a sweeter bread, add 1/4 cup of maple syrup or honey to the wet ingredients.

Greg West

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 6 Ratings)
Total Reviews: (5)
  • Lue Howell

    Letting the batter rest before baking really makes a difference in the texture of the bread. It's so moist and tender.

  • Lou Abshire

    The cranberries are a brilliant addition. They provide a lovely tartness that balances the sweetness of the bananas.

  • Era Gutmann

    I've made this recipe several times, and it always turns out perfect. It's my go-to banana bread recipe now!

  • Aurore Larkin

    I added chocolate chips along with the nuts and cranberries, and it was a huge hit with my family!

  • Gregoria Feest

    This bread is amazing! The sourdough adds such a unique depth of flavor.

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