Sourdough Banana Bread Recipe

A naturally fermented twist on classic banana bread! Slow fermentation + nutrient-dense ancient grains = easier digestion, better flavor, and a perfectly moist loaf.

✨ Ingredients

Dry Ingredients:

• 1 ½ cups ancient grain flour (spelt, einkorn, or whole wheat) 🌾
• ½ teaspoon sea salt 🧂
• 1 teaspoon baking soda

Wet Ingredients:

• 3 ripe bananas, mashed 🍌
• ½ cup sourdough starter (active or discard)
• ¼ cup raw honey or maple syrup 🍯
• 2 eggs 🥚
• ¼ cup melted coconut oil or butter 🧈
• 1 teaspoon vanilla extract

Optional Add-ins:

• ½ cup chopped nuts (walnuts, pecans) 🌰
• ½ cup dark chocolate chips 🍫

🔥 Instructions:

1. Mix Dry Ingredients: In a bowl, whisk together flour, salt, and baking soda.
2. Combine Wet Ingredients: In a separate bowl, mash bananas, then mix in sourdough starter, honey, eggs, oil, and vanilla.
3. Fold Together: Gently mix dry ingredients into wet, stirring until just combined. Fold in any add-ins.
4. Ferment (Optional for Better Digestion): Cover the batter and let it sit for 4-12 hours at room temp for fermentation.
5. Bake: Preheat oven to 350°F (175°C). Pour batter into a greased loaf pan and bake for 45-55 min, or until a toothpick comes out clean.
6. Cool & Enjoy: Let the loaf cool before slicing. Enjoy a gut-friendly, nutrient-packed banana bread!

🌿 Why It’s Better:

• Easier to digest thanks to slow fermentation
• Naturally sweetened with bananas & honey
• Ancient grains = more nutrients & fiber

💬 Drop a 🍌 in the comments if you’re trying this recipe!