Sourdough banana bread

In response to trentmaier's request on another thread, here is a recipe for sourdough banana bread that I HIGHLY recommend. I initially based it on the recipe posted here, which was adapted from Don and Myrtle Holm's Sourdough Cookbook, but have made extensive modifications and added ingredients to lift the flavour and make it a bit more complex while retaining the dominant banana taste.

The weight measures are accurate (use these rather than the volume measures if you have a set of scales), and are the result of multiple tweakings of this recipe over many bakes. The version presented here is finely-tuned to my taste and my partner's and produces a lovely moist yummy banana bread every time. Your taste may vary, of course, but before you make any mods, do try this recipe as specified first.

The volume measures are Australian metric, but should work with imperial etc. The recipe is quite forgiving, as long as you get the batter consistency right. Too thick a consistency may yield a loaf that is less moist than it should be. Adjust the milk quantity to get the consistency right. Cooks used to this type of loaf/cake will be able to make an educated guess on the right consistency that will give them a nice moist crumb first time, but after one or two bakes, anyone can get this right. It's an easy recipe.

While preparing dough mix, pre-heat oven to 175C (350F) - if using a fan-forced oven, 160C (320F). Check top of loaf half way through bake and adjust oven temp down if necessary, or protect from over-browning with a sheet of aluminium foil over the top of the loaf.

Bake in 9x5 inch baking tin, greased or oiled to prevent sticking.

Note: I can't work out how to remove the 'g' preceding the ingredients that have been listed using small volume measures for convenience - it comes up automatically. Sorry about that.

The Dough

Ingredient Weight US Volume Bakers Percentage
canola oil (1/3 cup) 65 g 2.29 oz 0.29 cups 22.41%
sugar (1 cup) 215 g 7.58 oz 1.07 cups 74.14%
1 egg 0 g 0 oz 0 tbspns 0.00%
plain flour (2 cups) 290 g 10.23 oz 2.27 cups 100.00%
baking powder (1 teaspoon) 0 g 0 oz 0 tbspns 0.00%
baking soda (1/2 teaspoon) 0 g 0 oz 0 tbspns 0.00%
salt (1/4 teasp: optional - I leave it out) 0 g 0 oz 0 tbspns 0.00%
2-4 bananas, mashed and over-ripe 240 g 8.47 oz 1.06 cups 82.76%
sourdough starter (1 cup; 100% hydration) 225 g 7.94 oz 1.76 cups 77.59%
walnuts, roughly chopped (3/4 cup) 0 g 0 oz 0 tbspns 0.00%
vanilla essence (1 teaspoon) 0 g 0 oz 0 tbspns 0.00%
lemon zest, grated (1 teaspoon) 0 g 0 oz 0 tbspns 0.00%
nutmeg, fresh grated (1/4 teaspoon) 0 g 0 oz 0 tbspns 0.00%
cinnamon, powdered (1/4 teaspoon) 0 g 0 oz 0 tbspns 0.00%
orange blossom water (few drops - it's intense!) 0 g 0 oz 0 tbspns 0.00% (hydration)
milk (as needed, for medium-thick batter consistency) 0 g 0 oz 0 tbspns 0.00%
Total Weight: 1035 grams / 36.51 ounces
Total Flour Weight: 290 grams / 10.23 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.


In large mixing bowl, whisk oil and sugar until blended, then add egg and beat in. Stir in bananas, add sourdough starter, then mix in vanilla, lemon zest, nutmeg, cinnamon and orange blossom water. Sift flour over mix, add salt (if using), baking powder and soda, and mix in walnuts. Add milk to achieve medium-thick batter consistency (you might need just a tablespoon or so, or up to 1/3 have to trust your judgement/intuition on this). Scrape into greased loaf pan without delay and transfer to oven.

Bake for 1 hour or until skewer tests clean. Turn oven down a bit if getting dark on top - aim for golden brown. The loaf might split a bit on top - doesn't matter! This is a rustic recipe, jazzed up somewhat...not an elaborate restaurant offering.

Remove from baking tin and cool 2 hours on cake rack before slicing (with the aroma this baby emits, you'll need some discipline at this point!). It is best eaten next day, when the crumb firms up, but delaying gratification that long is a challenge. Stays moist and fresh for several days if wrapped in plastic bag or foil.


1. Add cooked caramelised apple slices. Changes the loaf character significantly, but nice - and extra moist! (See pic at bottom).

2. Chocolate chips or similar can be a nice addition, but beware of making it too sweet - the dough is already pretty sweet...and there is already a lot going on in this recipe. Too much chocolate can tip the flavour balance into overkill here.

3. Add 45gm sultanas. I prefer the original version, but adding sultanas makes a good change.

The banana bread pictured above had massive oven spring. The top split dramatically - the flash makes it  look like molten lava!

And here's a crumb shot of a banana bread with added caramelised apple, which shows up as darker marbling:



 PS: Following is my original recipe, before I modded it as detailed above. I posted this simpler version initially, then deleted it many months later after I'd arrived at the improved version as written out above. As Millciti pointed out, some aspects of the comments thread below are difficult to follow in the absence of my initial post, so here it is, reinstated (and thanks to Millciti for copying and pasting it, then making it available to me again!):


Note: I've been very casual about quantities, and near enough seems good enough with this recipe - have gotten a lovely moist yummy banana bread both times I've made this. So, whether you're using imperial or metric cup measurements, the end result should be fine.

While preparing dough mix, pre-heat oven to 175C (350F).


·                         1/3 cup (65g) light olive oil (or butter - I used oil because there's no need to melt or soften it)

·                         1 cup (215g) sugar

·                         1 egg

·                         2 cups (290g) plain flour

·                         1 tsp baking powder

·                         1/2 tsp baking soda

·                         1/2 tsp salt

·                         2 (240g approx) mashed over-ripe medium-large bananas

·                         1 cup (225g) sourdough starter

·                         3/4 cup roughly chopped walnuts

·                         1 tsp vanilla essence (or 1 tsp grated orange rind)


Bake in 9x5 inch loaf pan.

Whisk oil and sugar until blended, add egg, and beat in. Stir in bananas, then add sourdough starter and vanilla (or orange rind). Sift flour over mix, add salt, baking powder and soda, and mix in. Add walnuts. Pour into greased loaf pan.

Bake for 1 hour or until toothpick comes out clean. Turn oven down a bit if getting dark on top - aim for golden brown. It might split a bit on top - doesn't matter! Cool before slicing (with the aroma this baby emits, you'll need some discipline at this point!).

Note: I've been very casual about quantities, and near enough seems good enough with this recipe - have gotten a lovely moist yummy banana bread both times I've made this. So, whether you're using imperial or metric cup measurements, the end result should be fine.



I must get some fragrant pisang emas (translated: golden bananas) from the farmers market this evening! I'll have to use more than 2 coz these gems are pretty and petite in size.




They're nice and sweet from what I recall, TeckPoh? If so, should make terrific banana bread, I'd think.
LOL, your food crawl included bananas too, I see.
Haha - yeah. Included everything we could fit in and a bit more...and still we didn't scratch the surface!

We had some YUMMY deep-fried battered small bananas (probably the ones you're referring to) at a hawkers in Air Itam, Penang, near that famous assam laksa stall. And another lot in Georgetown.

...thumbs up!

Since our bananas are very sweet, I must remember to reduce the sugar next time. No nuts in the house, so I added a cupful of choc chips. Just what a gal back from the dentist need....moist, delicious banana bread. Thanks again, Ross!

Onya, TeckPoh! One needs to compensate oneself after a dental encounter, so indulge guilt-free!
Thanks alot for putting up that recipe, and also the link to the pages with the waffle recipes on em. I know what I'm having for breaky tomorrow! Currently building up the starter for banana bread tonight.
All the best
Made the banana bread tonight, and it was very nice, but I think that next time I will either drop the temp by 10 degrees, or reduce the cooking time by 5 mins, as it came out a tiny touch too dry (and a fraction burnt on the bottom). I like the simplicity of it, and the flavour it produces, though, so I will definitely be using this recipe alot in the future.
All the best

Mine came out dry too...I did reduce by 15 mins (because I was using turbo fan)...but,'ll turn nice and moist overnight. :)



Stone fruit season hit here with cherries, apricots, peaches, nectarines and plums all at once, and my bananas kept ending up fruit fly incubators.  I usually keep them around for Biking to keep the muscles happy.  Then for some strange reason, since you posted this recipe the guys haven't left a single banana around to ripen!!! But here is a recipe for Sourdough Chocolate malt waffles that appeared in my King Arthur Flour Catalog.   Humm... maybe thats where my bananas went!!?  Thanks for reminding me about this recipe. 

One hint instead of 1/2 cup of chocolate malt powder I used 3 tablespoons of malt and about a third of a cup of non-fat (non-instant) milk powder mixed together.  These waffles are great with just fresh banana slices and a little bit of whipped cream and some walnuts. They also make a pretty impressive dessert the way that they presented them on the site.  I froze the rest to make mini dessert waffle sundaes with.



Hi trentmaier

Bit concerned to learn that both you and TeckPoh turned out banana bread that was too dry! The recipe has produced really moist banana bread for me - about as good as it gets. Hmmm, wonder why this difference?

Thinking about it, I have to admit I often cook by feel, which means I do refer to a recipe when it's something I haven't done before, but tend to exercise my own discretion re quantities - ie: don't necessarily measure everything precisely, relying on sensing that the consistency of the finished batter is "right".  I also check the colour of the bread in the oven and may reduce or extend the baking time according to whether it looks finished. I am so used to doing this, I can't recall whether I reduced or extended the baking time for this one. Mine was cracked on top, but golden brown and as I said, lovely and moist inside (and it stayed so for the 3 days or so the bread lasted before we scoffed it all). Actually, I think I ended up extending the baking time, because it was still too moist with an initial toothpick test. The plot thickens...

Also, I think the original recipe had 1 cup of mashed banana. I know that the first time I tried this recipe, I mashed up one banana and mixed it in without measuring, then thought the batter could take another one, so added that too. I may have ended up with more than a cup. Also, my bananas were pretty soft - OK for shakes or cakes, but not for eating on their own. Maybe this made some difference to the moisture content.

Next time I bake this banana bread I'll take more careful note of quantities and report back with any adjustments to my posted recipe that might make a difference for you guys - but you'll probably make your own adjustments in the meantime. I do reckon it's worth another go with this I said, for me it worked brilliantly.

Terri! You're not doing much for our household campaign to keep off winter fat this year! Your choc waffles sound in the queue!

I found this a while back and it kind of solved the mystery as to why some internet (International) recipes seem to come out perfect, and some seem to be a mile off.  Its from a site called Q Chef.

"Being English, I have no idea how big an American cup is! Is it closer in volume to my teacup or my coffee cup, or am I way out?

  Now, now, don't blame yourself — some things can't be helped. None of us can be held accountable for the place of our birth.

Your teacup is 25 percent smaller than our measuring cup (or 3/4 of our cup); your small coffee cup is only 1/3 of our measuring cup. Your breakfast cup or simply "cup" is 20 percent larger than our measuring cup (or 1-1/4 of our cups). Our measuring cup is meant to hold 8 fluid ounces.

And while you might think we'd find common ground with the pint, your pint (two cups) is 20 percent larger than our pint (two cups) — 20 ounces versus 16 ounces.

Your teaspoon and measuring tablespoon, by the way, are 50 percent larger than our teaspoon and tablespoon. We're starting to feel inadequate. "

That is why I started after 45 years of using cups, tablespoons, teaspoons, and oz's  to baking by weight -grams weights mostly.  Some good american standards are= a cup of water weighs around 240g and that most flours are around 125g.  Most dry tsp's are about 5g wet varies by the viscosity of the liquid. 

Gotta go before I fall asleep and mess this up!






Yeah, Terri, that could possibly explain some of the inconsistencies of outcome - but not all, since trentmaier is in Oz also.

I completely agree that weight (gm) measurements are far preferable to volume. The original was in cups and teaspoons, and I got great results using Australian imperial cups/teaspoons. Interestingly enough, though, I think the measures in the original recipe were American!

Anyway, if anyone else wants to try the banana bread recipe, you might find the following useful, which include the vol measures I used:

1 Australian metric cup  = 250 millilitres
1 Aust teaspoon = 5ml
1 Aust tablespoon = 4 teasp = 20ml


But the difference in moisture content was only about 5.7% moister when overripe.  If you take into account the starch changing to sugar this might make it a contributing factor.  They talk about other chemical changes here but don't discuss them all.  There is some discussion on ash content though.  Not sure exactly what these figures mean so maybe the professional food chemists in our group might give it a shot and explain their analysis.  The study was found here:



Gday Ross and Terri
Thanks for all the pointers and stuff regarding volumes, etc... its amazing that there can be such discrepancy between countries! For what its worth, I just used regular Aussie cup measures, and the dough was quite wet, I think that I just overcooked it a litte too much. The bottom ended up pretty much black, so next time I make it (and I will be, quite often), I will probably drop the heat back to 325F, and reduce the cooking time by 5 mins. On top of that, I will also keep a closer eye on the bread as it is baking! 
The other option is my oven is about 35 years old, and *may* not be very accurate, or well dispersed as far as heat goes.
I was always under the impression that an English pint was 20oz (570mL) and a US pint was 16oz (454mL/1lb), rather than the US pint being larger - at least I know those are the measurements in beer (the subject I know most about!). Either way, I think you should end up in the ballpark if you use the same cups for each measurement?
I had little idea that there could be as much chemistry involved in baking as there seems to be after reading the above posts, though again, I know from brewing beer that there is HEAPS of chemistry stuff going on, I just dont understand it! LOL.
Thanks very much, Terri, for taking the time to link the study on bananas, I will go and have a read now. Great to be on a site where there is so much knowledged shared about.
As an aside, I was very happy with the banana bread recipe, I would like to say I dont think the fault lies with the recipe, but rather with this here baker. The flavour was excellent, and I look forward to trying it a little moister next time...
All the best
I had a go at this yesterday, following Ross's recipe. I made a few little variations. I just used the aussie 250 ml metric cup to measure with. I added 3 bananas because they were a bit small. I also used a bit more sourdough starter because I had more than a cup ready to go and so I added some more flour and oil. For the sugar I used 1/3 of a cup brown sugar and 2/3 white sugar. Lastly, as well as the walnuts, I added some bits of dark chocolate (a la TP ) and a few pieces of dried grapes just for he hell of it.

The result was very tasty and as with some others I realised I need to adjust cooking time. After 30 minutes when I checked it was almost burnt on top and the inside was still sticky. So I put some aluminium foil on top and turned the oven down. I pulled it out at about 50 minutes and when I cut it after it had cooled I thought it was on the dry side. However TP is correct, today the bread is nice and moist. 

Next time I will leave out the dried fruit and chocolate (bad habit of mine... adding too much stuff!) and keep it simple and watch the baking time carefully.
Thanks Ross, I have been meaning to try a SD Banana bread and your post got me going.
cheers, Johnny

Johnny, your bananas were small? I had to use 7 to feel 1 cup...the ones I used were so tiny. My bread's initial dryness could be due to the fact that the bananas were not over-ripe. I couldn't wait!

Re: measuring cups. Bought them in LA, but, it seems curiously Australian in size...1 C = 250 ml.

Trust you guys to turn this into another absolutely interesting thread. It is indeed a recipe which one wants to go back to again and again.



Gday All
I baked the banana bread again last night, though used 3 medium sized bananas this time. I was at a friends house for dinner, and had to use their oven, and it ended up needing 1hr 20 mins to be ready! Either way, it forced me to keep an eye on it and it turned out really moist, and super tasty. Cooking time was definitely my problem, and gives me an excuse to bak it again soon, to mess about with times in my own oven.
All the best

Thanks for sharing this recipe Ross, have just taken my loaf out of the oven; the house smells sensational...looking forward to testing!  I think this is also a good way to use up excess starter when I am not planning to actually bake bread for a day or two.



Haven't visited for a few days - good to learn of your results, Trent and Jane.

I'm hanging out to try this recipe again, but bananas have been expensive over my way, so waiting for the prices to retreat a little.

In the meantime, in between baking bread, I'm pigging out on sourdough pancakes. THAT's a pretty damned fine way to use up starter discard, too! I've got 'em pretty well sussed now, and am edging towards addiction.

Not sure this sourdough fixation is necessarily all that healthy, with the butter and honey and good thangs like that that go with it, but damn! - right now I just don't care. I'm thinkin' that when summer comes, it will be too hot to use the oven so much, so why not enjoy what's left of the cooler times and make the absolute most of...THE SOURDOUGH SEASON! Yes!

Cheers all.

 just popped it in the oven thatnxs for the recipe, this will be my first dourdough bread experience, can't wait smell great

Let us know how it turns out - with pics of course.


I've since modifed the recipe above - amped up the flavour with a few little additions and tweaked the composition a little to make it more moist. Have been meaning to post accordingly. Soon...


 Umm no pics got eaten well and truly, did you tweak by adding more bananas.  I'm partial to icing so might put that on next time, cheers again.  have you made banana bread as in proper bread rather than cake like?

Well, that's a bit meaningless without taking the SIZE of the bananas into account. I don't know what's happened to my gram measures - they seem to have disappeared from the recipe!

I usually use 3 medium bananas now, but my medium might be your large, or small, depending on the variety of bananas available in your location. Anyway, will re-post with my gm weight measurements of all ingredients, plus my tweaks (ie: added milk for extra moisture plus fresh grated nutmeg, lemon zest, orange flower water and cinnamon, which I think lift the final result to a new level, adding complexity and depth to the flavour profile...also, I now prefer canola oil - or even better, butter - rather than light olive oil). And I've increased the amount of starter.

I'm not an icing fan, but regardless of that I think it might be a bit problematic icing this baby, since it always cracks open on top (at least, mine does). That would make icing a messy task - with an unsightly result, I suspect.

No, I have not made a bready bananabread, only this cakey one. Shiao-Ping did a nice-looking banana pain au levain. You might like to give that one a go. See recipe here.

Hi ross

Mine is in the oven as we speak. But it must pass the toughest judges of all, my 5 year old daugter and 3.5 yr old son who are pretty tough . I will let you know the verdict tomorrow hopefully.

...did you add my tweaks?


Hi Ross


No I didn't see them, but the verdict was any empty lunch box and a request for  the same for lunch tomorrow from miss 5  and a big yummo! from mr 3.5 . I really like the flavour and think it has a better bread texture than a similar I make without  the starter and with yoghurt, and similar quantities of everything else.

Judges that age are mercilessly honest!

Cheers jeromeb!

 { 2010 July 9 }

I've since modifed the recipe above - amped up the flavour with a few little additions and tweaked the composition a little to make it more moist. Have been meaning to post accordingly. Soon...



Just a Hint - notice date above - still hoping that you might repost this with the weights and tweaks... Ripe bananas are languishing on my countertop....  Don't worry - I will tweak at will, for now:)  You'll have to give a peak to my gallery...



I'll consult my recipe and notes and post the tweaks and gram weights today or tomorrow. Throwing my hat over the fence like that will keep me true to my word...!


 The first time I tried this bread -- back when you posted it, the batter looked pretty moist so I swirled some Cocoa powder into the bread, it was really good.


 Yesterday I substituted 1 cup of whole wheat pastry flour and used part sucanat and part tubinado sugar.  I used the muffin method combining and mixing all the wet ingredients and sugars in the bowl first.  Then I dry wisked the other dry ingredients together and folded them in with a danish dough wisk only about 12-15 swoops encluding the nuts.  I use wheat germ and non-stick spray oil for the pan when I am baking sweet batters.  I baked for 55 minutes but could have used less.


The flavor is very good but needs a bit more moisture, as the bread is a little too tender and crumbles when you cut it.  I used a little extra walnuts and the orange zest and you are so right about the odor... Yum!  

I'm thinking of adding a half cup of yogurt or non fat sour cream or reducing the flour.  I will edit this later with exact measures.  I have notes on every measurement - just curious on what your suggestions would be. 



The flavour profile has changed considerably since I first posted the recipe, as have my quantities. Follow them, and there will be no issue with moisture content. This loaf is closer to cake than bread, but it should not be crumbly or dry at all.

Do try the recipe as it now is, Terri. I think you'll be surprised at just how good this is. Nice pics of your bakes!

Some might do a double take at the inclusion of orange flower water. I'd been making a lot of Moroccan dishes, and it suddenly occured to me that orange flower water was compatible with the flavour profile of the banana bread, and might add a little something special. We love the perfumed undertones it lends...but be sparing if you decide to give it a try. A little bit goes a long way. Try only a few drops the first time. The flavour should be barely discernible, just adding a hint of exotic intrigue.

Final note: be sure to use OVER-RIPE bananas. I find this is important both for the flavour and moisture content of the bread. The bananas need to be too soft to peel and eat. It's not until they get beyond ripe that the sugars develop enough to bring out their best in this bread. I've used them at the point at which the skins are black. I guess you'd draw the line at them fermenting, but anything short of that will be perfect for this recipe.



I was a bit surprised that you  changed or removed the original post and recipe though. It makes it a bit harder to understand the rest of the posts here.  I still have the page on my other computer I'll copy and send it to you. I will have to pick up a couple items before giving the new version a go.  By the way what is Granola Oil? 

Can't wait to try the new version it looks very interesting.



Or not thinking. Of course, I meant canola oil. Will correct.

Didn't imagine changing my original recipe would be an issue, but I see what you mean. Hmm, if you could copy and send me the original would be great, Terri. I'll PM you with my email addess.


 You know I actually google granola oil and got hits.  Seems there really is something called granola oil but I was thinking that maybe it was an Australian thing.

Our Persimmons are getting ripe and was thinking of making something like this banana bread with them.  Time to think up a recipe for them.

I tried this, this morning with a few changes.   I used brown sugar instead of white, and I no walnuts, so I used dates instead.  


Very yummy bread! 

Good one, HopesHope - glad you enjoyed it. Have a go at the exact recipe some's the end result of much experimentation and tweaking...but of course, my taste and that of others may not necessarily coincide.

Actually, while I wouldn't want to leave out the walnuts, I can imagine brown sugar might be really good...that's something I haven't tried. Will do so next time I make this. Ta for the idea. Brown sugar can really add a little something extra to some recipes.

Your post reminds me that I intended to re-post the original recipe, which I deleted when I posted this modded version - Millciti had copied and pasted it, and kindly emailed it through to me, so I'd better get off my proverbial and attend to this.



I'm going to try this again, but with apples, dates cardamom, and cinnamon, lemon peel and juice

I did try the banana bread Ross, and found it to be a little bit dry, not to much, but found that if I kept it in a plastic bag, it got moist; I live in Manitoba Canada, and the cold sucks the moisture out of our skin and hair, so no wonder it was dry; lol just kidding.  I only used 2 bananas as the recipe called for 2-4, and 2 was all I had at the time .  I'm going to try it again but use more bananas. The bananas here are like medium  I think the shredded apples [using 4] will provide the right amount of moisture it may need., we’ll see what happens.

I also didn't use loaf pans, I made it in a round cake pan instead, and it was beautiful.


by the way, sourdough pancakes is a good addiction. Lol




Ok I made this bread with 3 apples, [I used gala, and golden delicious] chopped, 1/4 tsp of cardamom, zest of 1 lemon and 1 Tbsp of lemon juice a little over 1 cup of dates. and about 4-5 TBS of milk.    


It is deeeee licious, and very moist inside.  

Made this one Friday night.  I used Pecans instead of walnuts as that is what we had in the house at the time.  Very simple to make and I guess every one loved it cause there is none left!  :) 

What a great smell as it was baking.  I'm going to try some apple compote that we made a year ago instead of bananas next weekend.

 Thanks for the great formula!  :)



Nice one, James! Yeah, the aroma during baking is one of the things I look most forward to with this recipe. Good luck with your apple compote version...I haven't tried doing it with only apple and no banana, so interested in the outcome. Shoud be great.


Your mod sounds yummo.

With the original version, if it is not moist there are two reasons that spring immediately to mind:

1. Not enough banana (which you've indicated was the case)...but also...

2. Not enough milk. As indicated in the recipe, the milk is the ingredient used to achieve that batter consistency you're after. Get that right and the moisture level will be right also. Takes a little time to get the feel for what's "right" - I err on the side of too much milk rather than not enough. If you overdo the milk, you just need to bake a bit longer until the skewer comes out clean. If you use too little milk, you'll end up with a dry bananabread.

If you need to bake longer than the specified 60 mins, as per recipe directions make sure you cover with aluminium foil when the crust turns golden brown.


Hi Ross are you able to repost the recipe for Sourdough Banana Bread?  I would love to give it a go.  Thanks

I made the above recipe this morning and was very pleased with the rise and look of this banana bread.  I cut it this afternoon and it was a little on the dry side.  I'm hoping letting it sit overnight wrapped up will increase the moisture.  I should have added the third banana but wanted to make it like the recipe once before messing with it.  It has a really great taste and I think tweaking it a little is all it needs. 

Thanks for posting the recipe.



 Hi, I'd love to make this Banana bread... so many fantastic reviews! Can anyone post or email me the recipe? Why has it been removed from the original post? Thanks!



 Please re post this recipe.... its been removed and i would LOVE to give this one a try...


Thanks !!!




Hi everyone,  Can someone please tell my why the recipe has been removed from this page?? It says at the top "content removed by moderator".  I would love to try this recipe, is it printed anywhere else?




Sorry but the original poster wanted their recipe removed. Hopefully someone else will write or point us to a banana bread recipe!

 I would so love this recipe, or an alternative... anyone??

Hi Astrid,  

Wild Yeast has a sourdough bread recipe that is based on Mollie Katzen's recipe from the "Moosewood Cookbook". .  I would recommend this recipe; you can see my post on it (after your question).

I intend to try the Sourdough Banana Bread recipe on "The Fresh Loaf".  It looks promising, too; it is also a smaller quantity.  I just need some more ripe bananas:-) 

Happy baking!

Brew Cat

Wild Yeast has a sourdough bread recipe that is based on Mollie Katzen's recipe from the "Moosewood Cookbook".

I tried this recipe yesterday, making 18 muffins and a small loaf instead of the prescribed 2 loaves.  I made a few modifications to the recipe based on necessity (I didn't have any ground ginger, nor did I have enough banana to compensate for the nectarine flesh).  I substituted 1/2 teaspoon Jamaican Allspice for the 1 teaspoon of ground ginger and I used grated pink lady apple to fill out the banana/nectarine requirement.  I also took the option for honey rather than brown sugar (organic Tournesol honey from Puycelsi, France, which is yummie!) and I added a few chopped walnuts.

The results were delicious; the apple added interesting texture.  Next time I intend to use a bit less cinnamon; more banana.  I like the apple in it; I chose that because my lovely starter smells a bit of apple.  Very complementary.