Food Recipe Collections & Favorites Desserts Sourdough Banana Bread 5.0 (2) 2 Reviews This innovative recipe combines two of the most comforting carbs around. What's not to love? By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines Updated on May 17, 2023 Rate PRINT Share Close Photo: Getty Images Prep Time: 15 mins Bake Time: 1 hr 10 mins Total Time: 1 hr 25 mins Servings: 12 Yield: 1 loaf Like many people, we happen to adore both sourdough bread and banana bread. So the baking experts at King Arthur Baking Company helped us combine these two unbeatable carbs for an ultimate sweet-and-sour treat. What makes this recipe work so well? The subtle tang of the sourdough rounds out the flavors of overripe bananas, brown sugar, and sweet honey. Add nuts to make it heartier (and healthier). Ingredients 8 tablespoons unsalted butter, at cool room temperature 2/3 cup brown sugar, packed 1 teaspoon vanilla extract 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 ¾ cups mashed ripe banana (from about 1 3/4 pounds unpeeled bananas) ¼ cup honey 2 large eggs 1/2 cup sourdough starter 2 cups King Arthur Unbleached All-Purpose Flour 3/4 cup chopped nuts, optional Directions Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan. In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, and beat until smooth. Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth. Add the flour then the nuts, and stir just until they're incorporated. Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning. Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick or thin paring knife inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool completely on a rack. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage. Rate It Print