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Honey Sweetened Sourdough Banana Bread

AuthorBronwyn Case
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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Prep Time30 minutes
Cook Time1 hour 10 minutes
Ferment 12 hours
Total Time13 hours 40 minutes
Servings1 Loaf

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 

  1. Melt the Butter: In a small saucepan, melt the butter over low heat.
  2. Mix Honey: While the butter is melting, add the honey to a medium mixing bowl.
  3. Combine Butter and Honey: Once the butter is melted, pour it into the bowl with the honey and mix until smooth.
  4. Incorporate Eggs: Add the eggs to the mixture and mix until fully incorporated.
  5. Add Wet Ingredients: Stir in the sourdough discard, milk, mashed overripe bananas, and vanilla extract. Mix until smooth.
  6. 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.
  7. Fold in Chocolate Chips: Gently fold in the chocolate chips, being careful not to over-mix.
  8. 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).
  9. Preheat the Oven: Preheat your oven to 450°F (232°C).
  10. 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.
  11. Pour the Batter: Remove the fermented batter from the fridge and pour it into the prepared loaf pan.
  12. 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.
  13. 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.