Best 3 Sourdough Banana Nut Bread Recipes
Indulge in the tantalizing aroma and delectable flavor of Sourdough Banana Nut Bread, a delightful fusion of classic banana bread and the tangy essence of sourdough. This reimagined treat combines overripe bananas, crunchy walnuts, a hint of cinnamon, and the magic of sourdough starter, resulting in a moist, tender crumb and a symphony of flavors.
Dive into a collection of carefully curated recipes that cater to diverse dietary preferences and skill levels. Discover the original Sourdough Banana Nut Bread recipe, a timeless classic that embodies the perfect balance of sweetness and tang. For those seeking a vegan alternative, the Vegan Sourdough Banana Nut Bread offers an equally delectable option, crafted with plant-based ingredients without compromising on taste or texture.
For those with a gluten sensitivity, the Gluten-Free Sourdough Banana Nut Bread provides a delightful solution, utilizing gluten-free flour to create a loaf that's just as satisfying and flavorful as the original. And for those who prefer a hands-off approach, the Sourdough Discard Banana Nut Bread ingeniously utilizes leftover sourdough discard, transforming it into a moist and flavorful loaf with minimal effort.
Whichever recipe you choose, embark on a culinary journey that promises a symphony of flavors and textures. Prepare to savor the perfect balance of sweetness and tang, complemented by the crunch of walnuts and the comforting aroma of freshly baked bread.
SOURDOUGH BANANA NUT BREAD
Sourdough starter is an amazing addition to one of my favorite breads. Cranberries are a great addition also. Love to slice and toast it in the morning with a little butter.
Provided by Mrs. CJR
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir into the banana mixture until just combined. Do not overbeat. Fold in pecans, almonds, and cranberries.
- Pour batter into the prepared pan. Let batter rest for about 10 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 72.8 g, Cholesterol 43.8 mg, Fat 17.9 g, Fiber 4.2 g, Protein 8.2 g, SaturatedFat 6 g, Sodium 356.5 mg, Sugar 34 g
SOURDOUGH BANANA BREAD
I enjoy finding interesting different things to make from Alaskan sourdough starter (see recipe #7020 for instance), so I was so happy when I was able to adopt this recipe! :)
Provided by Julesong
Categories Sourdough Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream together the shortening and sugar, add egg and mix until blended.
- Stir in bananas and sourdough starter.
- Add orange peel or vanilla.
- Stir flour and measure again with salt, baking powder and soda.
- Add flour mixture and walnuts to the first mixture, stirring until just blended.
- Pour into greased 9 x 5-inch loaf pan.
- Bake in 350 degree oven for 1 hour or until toothpick comes out clean.
- Cool to cold before slicing.
SOURDOUGH BANANA NUT WAFFLES
Here is another great use for your sourdough starter. These waffles have a hint of spice and bake up crisp and golden. They freeze well and can be popped into the toaster oven for a quick breakfast treat.
Provided by PaulaG
Categories Breakfast
Time 35m
Yield 10 waffles
Number Of Ingredients 14
Steps:
- The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
- Preheat your waffle iron.
- In a large bowl, stir the baking powder, soda, flour, sugar and spices.
- In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
- Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
- Beat the egg whites until light and fluffy, fold into batter.
- Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
- Makes about 10 waffles that measure 3 1/2 inches x 4 inches.
Nutrition Facts : Calories 219.1, Fat 10, SaturatedFat 3.7, Cholesterol 51.5, Sodium 198.9, Carbohydrate 27.2, Fiber 1.6, Sugar 4.3, Protein 5.7
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Don't overmix the batter: Overmixing can result in a tough, dense loaf of bread.
- Let the bread cool completely before slicing: This will help prevent the bread from crumbling.
- Store the bread in an airtight container at room temperature: Sourdough banana nut bread can be stored at room temperature for up to 3 days.
Conclusion:
Sourdough banana nut bread is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or a snack. It is a great way to use up ripe bananas and is a healthier alternative to traditional banana nut bread. With its moist and flavorful crumb and crunchy topping, this bread is sure to be a hit with everyone who tries it.
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