Simple Honey Sweetened Sourdough Banana Bread
Honey sweetened sourdough banana bread elevates this classic sweet snack to a new level of nutrition. By eliminating processed sugar and fermenting the grains with sourdough discard, this recipe boosts the beneficial properties while reducing the less desirable elements. The result is a deliciously wholesome treat that’s not only satisfying but also supports your health—making it a fantastic choice for any time of day!
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Banana bread is one of my favourite things to have on hand and the best use of old bananas, obviously. I’ve been transitioning to using honey as the sole sweetener in my baked goods, and this banana bread is always a winner. Made with freshly milled grain, sourdough starter, and rich dark chocolate, this banana bread is packed with unique flavours that elevate it beyond the ordinary. It’s a delightful treat that’s both delicious and nutritious!
Why You’ll Love This Honey Sweetened Sourdough Banana Bread
- Easy to whip up
- Uses excess sourdough starter
- Reduces waste of old bananas
- Free of ultra-processed sugar
- High in fibre from whole grain flour
- Complex flavours from fermentation
- Increased nutrition from fermentation
Benefits Of Sweetening With Honey Instead Of Processed Sugar
Nutrient Dense: Honey contains vitamins, minerals, and antioxidants, offering health benefits such as supporting the immune system and providing anti-inflammatory properties.
Lower Glycemic Index: Honey has a lower glycemic index than processed sugar, meaning it may raise blood sugar levels more slowly, making it a better option for those monitoring their glucose.
Natural Antimicrobial Properties: Honey has natural antibacterial and antifungal properties, which can aid in healing and boost overall health.
Moisture Retention: Honey helps retain moisture in baked goods, resulting in softer and chewier textures.
Less is More: Because honey is sweeter than processed sugar, you can often use less of it to achieve the same level of sweetness, potentially reducing overall calorie intake.
Sustainable and Local Options: Choosing local honey can support local beekeepers and promote biodiversity, while processed sugar often involves extensive agricultural practices that can harm the environment.
Fewer Additives: Honey is typically free from additives and preservatives that can be found in many processed sugar products.
Drawbacks Of Sweetening With Honey Instead Of Processed Sugar
Flavour Variation: Honey has a distinct flavour that can alter the taste of baked goods. Depending on the type of honey used, it may not always complement every recipe.
Moisture Content: Honey is liquid, which can affect the texture and moisture balance in baked goods. Recipes may require adjustments in other liquid ingredients to achieve the desired consistency. Baked goods like cookies can become cakey if sweetened with honey.
Baking Temperature: Honey can caramelize at lower temperatures than processed sugar, potentially leading to over-browning or burning in some recipes. Adjustments in baking temperature and time may be necessary.
Cost: Honey is often more expensive than processed sugar, which can increase the overall cost of baking.
Shelf Stability: Baked goods sweetened with honey may have a shorter shelf life compared to those made with sugar, as honey can introduce more moisture, leading to quicker spoilage.
Sugar For Honey Substitution Ratio
Use ¾ cup of honey for every 1 cup of granulated sugar. Honey is sweeter than sugar, so you need less of it.
When substituting honey for sugar, the general rule is to use less honey. This can complicate measurements and conversions in recipes, especially for those unfamiliar with baking adjustments.
What Is Sourdough Discard?
You can use sourdough discard to make sourdough rhubarb walnut muffins, sourdough einkorn chocolate chip cookies, sourdough pumpkin spice oatmeal muffins, sourdough rye brownies, rye discard crackers, and even sourdough tortilla shells! The possibilities are literally endless.
What You’ll Need
- Medium Mixing Bowl
- Measuring Cups or Kitchen Scale
- Small Saucepan
- Silicone Spatula
- Loaf Pan
How To Make Honey-Sweetened Sourdough Banana Bread
Melt the Butter: In a small saucepan, melt the butter over low heat.
Mix Honey: While the butter is melting, add the honey to a medium mixing bowl.
Combine Butter and Honey: Once the butter is melted, pour it into the bowl with the honey and mix until smooth.
Incorporate Eggs: Add the eggs to the mixture and mix until fully incorporated.
Add Wet Ingredients: Stir in the sourdough discard, milk, mashed overripe bananas, and vanilla extract. Mix until smooth.
Combine Dry Ingredients: Gradually add the dry ingredients—whole-grain flour, all-purpose flour, salt, baking soda, and nutmeg—and mix just until combined.
Fold in Chocolate Chips (optional): Gently fold in the chocolate chips, being careful not to over-mix.
Ferment the Batter: Cover the finished batter and place it in the fridge for 12-36 hours for long fermentation (you can skip this step and proceed to the next if you’re short on time).
Preheat the Oven: Preheat your oven to 450°F (232°C).
Prepare the Loaf Pan: Coat an 8″ x 4″ loaf pan with non-stick spray, line it with parchment paper, use a silicone form, or grease and flour it.
Pour the Batter: Remove the fermented batter from the fridge and pour it into the prepared loaf pan.
Bake: Place the loaf pan in the hot oven, then immediately turn the temperature down to 325°F (163°C). Bake for 60-70 minutes, or until a toothpick inserted into the centre comes out clean.
Cool and Serve: Once done, remove the loaf from the pan, transfer it to a cooling rack, and allow it to cool before slicing and enjoying.
Notes
Putting banana bread into a hot oven and then reducing the temperature helps it rise better. The initial high heat gives the bread a quick lift, and then lowering the temperature allows it to bake evenly without burning the crust. This technique ensures a well-risen loaf with a tender inside.
Honey Sweetened Sourdough Banana Bread
Equipment
- Medium Mixing Bowl
- Measuring Cups or Kitchen Scale
- Small Saucepan
- Silicone spatula
- Loaf Pan
Ingredients
- 1/3 cup Butter 75g
- 1/2 cup Honey 175g
- 2 Eggs
- 1 cup Sourdough discard 100g
- 1/4 cup Milk 60g
- 2 Overripe bananas
- 1 tbsp Vanilla extract
- 3/4 cup Whole-grain flour 100g
- 1 cup All-purpose flour 120g
- 1 tsp Baking soda
- 1/2 tsp Coffee Grounds optional
- 1/4 tsp Nutmeg
- 1 tsp Salt 5g
- 75 g Chocolate chips or chopped Baker's chocolate optional
Instructions
- Melt the Butter: In a small saucepan, melt the butter over low heat.
- Mix Honey: While the butter is melting, add the honey to a medium mixing bowl.
- Combine Butter and Honey: Once the butter is melted, pour it into the bowl with the honey and mix until smooth.
- Incorporate Eggs: Add the eggs to the mixture and mix until fully incorporated.
- Add Wet Ingredients: Stir in the sourdough discard, milk, mashed overripe bananas, and vanilla extract. Mix until smooth.
- Combine Dry Ingredients: Mix whole-grain flour, all-purpose flour, salt, baking soda, nutmeg, and coffee grounds in a bowl— add to wet ingredients and mix just until combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, being careful not to over-mix.
- Ferment the Batter: Cover the finished batter and place it in the fridge for 12-36 hours for long fermentation (you can skip this step and proceed to the next if you're short on time).
- Preheat the Oven: Preheat your oven to 450°F (232°C).
- Prepare the Loaf Pan: Coat an 8" x 4" loaf pan with non-stick spray, line it with parchment paper, use a silicone form, or grease and flour it.
- Pour the Batter: Remove the fermented batter from the fridge and pour it into the prepared loaf pan.
- Bake: Place the loaf pan in the hot oven, then immediately turn the temperature down to 325°F (163°C). Bake for 60-70 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool and Serve: Once done, remove the loaf from the pan, transfer it to a cooling rack, and allow it to cool before slicing and enjoying.
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