sourdough banana bread – oooh lala

I have been staring at the slow decay of the banana across the table for weeks now. Today I just couldn’t stand the sight of them anymore, so it was banana bread time.

Just look at these miserable thing, could you look at them for another day?

Found this lovely recipe from WildYeast that used sourdough and made it slightly healthier (for those of us trying to sort of stick to New Years resolutions). I actually wish I had coconut oil as I think you could replace the olive oil with coconut oil to make it even more a bit sumptuous. I also might add oatmeal as well next time. Nuts could also be easily added, oooh and maybe cloves. I did not add the ripe nectarines as called for in the recipe. For the simple reason did not have any (it’s bloody January) but I absolutely love the idea of the extras citrusy sweetness.

Should make about 2 loaves pan 22 x 11 centimetres. I managed to fill 4 small loaf pans and a big loaf pan.

Ingredients :

  • 170 g olive oil or coconut oil
  • 300 g brown sugar or honey
  • 4 whole eggs, at room temperature
  • 1 tablespoon vanilla extract
  •  lemon zest (from one medium lemon)
  • 475 g mature 100%-hydration sourdough starter
  • 280 g whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3 ripped medium bananas – mashed


  1. Preheat oven to 180Celcius
  2. Butter and dust with flour the loaves pan3
  3. Beat the oil + sugar or honey until smooth.
  4. Add one egg at time beating well in between. you want the mixture to be well aerated and getting lighter in colour.
  5. Add vanilla extract + lemon zest and beat until the mixture is light in colour.2
  6. Fold in the sourdough until barely fully incorporated.
  7. In a different bowl sift the dry ingredient –  flour + salt + baking soda +baking powder +ground cinnamon + ground ginger.
  8. Gently fold in the batter with a sift the dry ingredient and  alternating with the banana mash and finishing with the dry ingredient until combined.
  9. Bake at 180 celsius for an hour or for smaller pan for 45 min or until when you poke the centre with a skewer it comes clean.
  10. Cool on a wire rack.

4.pngand most importantly enjoy!


Taste test: the starter, olive oil as well as the ginger and cinnamon comes through nicely and works well together. The subtle combined flavours gives it a bit more sophistication and elevates it to make not just your normal sweet banana bread. In terms of texture it has this wonderful softness but still holds together.