Sourdough Banana Bread

I like homemade banana bread. I remember that the first banana bread I ate which made by my English tutor is rich in banana flavor and gummy texture. Maybe it would regard as a flawed banana bread(cake?) because it is not delicate, but I just like the way it is. Without a little bit gummy texture, it is not the "homemade" banana bread I love to eat.

I've use the recipe with lots percentage of eggs and the ratio of sugar, butter,flour is 1:1:2. I cream butter and sugar until light and fluffy first, then beat the egg whites until soft peaks, and then shift the flour without b.p. and b.s.. The texture is light and delicate, it was delicious but it's not the bread I miss. Thus, I start to find some other recipes...




I want my banana bread like bread more than a cake. It can't be too sweet because I don't use to eat something sweet for my breakfast. I found two recipes interesting - Banana Cake or Bread and Sourdough Banana Bread from David Lebovitz and Don and Myrtle Holm's Sourdough Cookbook. Actually, these two are similar in someway. I recreated the recipe by adapting part of each recipe and change a little because I only have 1 banana left. Honestly, I was worried that I might get horrible result, because I used too many ingredients, I was greedy that I added lots of flavor in it. Moreover, I was afraid that the sourdough might attributes over tangy and sour flavor that ruins everything.

Fortunately, they match with each other, and I love the taste very much and It's not sour at all! I definitely will keep this recipe and bake it whenever I have overripe banana and obsolete sourdough.



- 1/4 cup banana
- 1/4 cup sourdough starter
- 1/2 cup whole wheat pastry
- 13 ml oil
- 38g sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 egg

- instant coffee
- rum

- chocolate chunk
- walnut
- orange peel







1. Mix coffee and rum, and mix orange peel, chocolate and walnut in a seperate bowl.
2.Cream together the oil and sugar, add egg, and beat until the mixure gets pale and foamy.
3.Stir in bananas, sourdough starter, and coffee mixure.
4.Sift flour, measure again with salt, baking powder, and soda. Shift flour mixture to the first mixture, then add nuts and fruits mixure, gently fold them into the batter until well-combined.
5.Pour into mini loaf pan. Bake in 180 degree C oven for 45~50 minites or until toothpick comes out clean. Cool before slicing.