Be warned! This einkorn sourdough banana bread might be eaten in one family sitting! It melts in your mouth, and is fluffy, simple, and classic! Grab those overripe bananas and sourdough discard and let's make some banana bread.
This is one of those classic recipes that we frequently enjoy. My guess is that you feel the same. There is something about banana bread that is homey and comforting. It's typically easy to whip together and it feels good to put to use food that otherwise would be thrown away.
Recently, our chickens started to lay eggs again, which was a big victory for me! There were two things that were awry. First, it's winter and chickens typically slow their laying or stop altogether. Secondly, our nesting boxes were set up poorly, and the poor things were reduced to laying on the group.
Truthfully, I am over the moon excited that we were able to get them proper nesting boxes! The first time I went down to the coop after we installed our newly built boxes, I found 8 beautiful and clean eggs!
It was the perfect victory to celebrate with this banana bread recipe.
You will love this recipe! It is packed with flavor and it comes together quickly!
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Ingredients
There are two sets of ingredients that you will need. The einkorn starter will need to be mixed the night before or it needs to be left to ferment for at least 7 hours to be on the plan with Trim Healthy Mama. One hour of room temperature would equal 3.5 hours in the refrigerator. The second set of ingredients is those that would be mixed into the sourdough starter.
Sourdough Starter
- Einkorn Discard
- Water
- Butter
- Einkorn Flour (I used all-purpose)
Remaining
- Gentle Sweet
- Swerve Brown Sugar - or alternative
- Banans
- Eggs
- Unsweetened Almond Milk
- Vanilla - making your own is easy!
- Baking Powder
- Baking Soda
See the recipe card for quantities.
Instructions
Hint: make sure that you allow the sourdough starter mixture to ferment for at least 7 hours. I think the entire bread tastes better when it is left overnight or 12 hours or more.
The night before combine the starter ingredients in a bowl. The mixture will be sticky. Cover and let sit overnight or for at least 7 hours.
To the sourdough starter ingredients add the remaining ingredients into a stand mixing bowl.
Mix until well combined. Do not overmix.
Pre-heat over to 350. Spray a loaf pan with cooking oil or coat it with butter. Pour mixture into loaf pan and bake for 45 minutes or until a toothpick comes out of the center clean.
Variations
I make a few different variations of this recipe from time to time. My kids specifically like the chocolate chip version!
- Chunky banana version - if you like to have chunks of bananas in your bread, leave out one banana from the mixture and use a fork to smush it. Add it in right before you bake the bread.
- Chocolate chip variation - to make this recipe into a chocolate chip banana bread, all you need to do is gently fold in chocolate chips right before baking.
If you like zucchini bread, try this sourdough bread recipe!
Equipment
- Glass bowls
- Spatula
- Stand Mixer
- Loaf Pan - for this recipe I like using my silicon bread pan. For Banana and zucchini bread, I find that this type of pan works best.
- Cutting Board
- Knife Set
More of my kitchen favorites can be found on my Amazon storefront of Like to Know shop.
Storage
This banana bread does not store well at room temperature. I actually think it tastes better once it has cooled in the refrigerator! Store in an airtight container in the refrigerator for up to one week. It can also be stored in a freezer bag for up to 3 months.
Top tips
- Don't have brown bananas, but still want to make this recipe? You can take ripe bananas and place them on a baking sheet in an oven at 250 degrees F and they will brown within about 20 minutes. Make sure to keep an eye on them!
- Don't overmix this recipe. I find it tough to hand mix the ingredients so I like using a stand mixer, but make sure not to overmix! If you mix too much it will cause gluten formation, which will give the bread a more hard texture.
- My absolute biggest tip is to have a silicon loaf pan! It makes taking the bread out of the
FAQ
How ripe should bananas be for banana bread?
The riper the better! You should see very little or no yellow on the banana.
Can I freeze overripe bananas?
Absolutely, and one of the best parts is that the process is very easy. You can put your overripe bananas in a ziplock bag and then place them in the freezer for up to 3 months. Take them out and let them thaw before using them in recipes.
Why is my sourdough banana bread lumpy?
One of the most common reasons for lumpy banana bread is due to long fermentation. You could mix it more thoroughly after a long fermentation, but it honestly won't affect the taste of the bread to have some lumps.
More Sourdough Recipes
Looking for other recipes like this? Try these:
Einkorn Sourdough Banana Bread
Be warned! This einkorn sourdough banana bread might be eaten in one family sitting! It melts in your mouth, and is fluffy, simple, and classic! Grab those overripe bananas and sourdough discard and let's make some banana bread.
Ingredients
Sourdough Starter
- ½ cup sourdough discard
- ⅓ cup water
- ½ cup melted butter
- 2 cups einkorn flour
Remaining Ingredients
- 2 bananas
- ½ cup swerve brown sugar
- ½ cup Gentle Sweet
- ½ cup unsweetened almond milk
- 2 eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- The night before combine the starter ingredients in a bowl. The mixture will be sticky. Cover and let sit overnight or for at least 7 hours.
- To the sourdough, starter ingredients add the remaining ingredients to a stand mixing bowl. Mix until well combined.
- Pre-heat over to 350.
- Spray a loaf pan with cooking oil or coat it with butter. Pour mixture into loaf pan and bake for 45 minutes or until a toothpick comes out of the center clean.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Jovial Einkorn Baking Flour | 100% Organic Einkorn All Purpose Flour | High Protein | Non-GMO | USDA Certified Organic | Delicious Taste | Product of Italy | 32 oz (2 Pack) -
Swerve Ultimate Sugar Replacement Sweetener, Brown Sugar Substitute, Zero Calorie, Keto Friendly, Zero Sugar, Non-Glycemic, Gluten Free, 48oz
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Gentle Sweet
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 202Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 313mgCarbohydrates: 28gFiber: 3gSugar: 10gProtein: 4g
Online nutritional calculators are estimates only. Use your best judgement when consuming.
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