Quick Made From Scratch Sourdough Banana Bread

This quick recipe for made from scratch sourdough banana bread combines the rich, tangy flavor of sourdough starter with the natural sweetness of ripe bananas, resulting in a moist, delicious loaf that’s perfect for breakfast or an afternoon snack. Whether you’re trying to use your excess sourdough starter or are in the mood for unique take on a classic favorite, this easy-to-follow recipe will guide you through the process of creating a delicious banana bread from scratch. Get ready to fill your kitchen with the irresistible aroma of freshly made bread!

Benefits of Freshly Milled Grains

Freshly milled grains offer numerous nutritional benefits, making them a superior choice for health-conscious individuals. Unlike commercially processed flours, freshly milled grains retain their bran, germ, and endosperm, providing a rich source of dietary fiber, essential vitamins, and minerals such as B vitamins, iron, magnesium, and zinc. The milling process preserves the natural oils present in whole grains, offering healthy fats that support heart health and overall well-being. Additionally, freshly milled grains have a higher antioxidant content and a lower glycemic index compared to refined options, helping to regulate blood sugar levels and improve digestive health. By incorporating freshly milled grains into your diet, you can enjoy enhanced flavor and greater nutritional value, ultimately contributing to a more balanced and wholesome eating experience.

Sourdough: A Healthier Choice Compared To Conventional Breads

Sourdough bread contains several nutritional benefits that make it a favorable choice compared to conventional bread. The natural fermentation process, which involves the use of wild yeast and lactic acid bacteria, enhances the bioavailability of nutrients, making it easier for the body to absorb essential minerals like magnesium, iron, and zinc. This fermentation also breaks down gluten to some extent, potentially making it more tolerable for people with mild gluten sensitivities. Additionally, sourdough is often lower in glycemic index, which can help regulate blood sugar levels. The prebiotic content of sourdough supports gut health by promoting the growth of beneficial bacteria, contributing to overall digestive wellness. Overall, these factors combine to make sourdough a nutritious and satisfying bread option.

Ingredients for Quick Made From Scratch Banana Bread

You likely already have all the ingredients you’ll need for this banana bread recipe on hand. If not, here’s what to add to your grocery list:

• Bananas– Using overripe bananas will create a sweeter and more moist banana bread. It’s a great way to use almost spoiled bananas!
• Freshly Milled Flour– I used whole white wheat for this recipe. You can also use all-purpose if you do not mill your grains.
• Salt– I used pink Himalayan sea salt but any salt will work
• Baking Powder
• Baking Soda
• Cinnamon– adds a delightful depth in the flavor
• Oil– I used Olive oil but coconut oil will work beautifully as well
• Honey– Can also substitute with pure maple syrup or sugar
• Buttermilk– I use fresh raw buttermilk from making butter from scratch. You can also substitute with kefir or yogurt (I make mine using the Instant Pot!)
• Vanilla
• Sourdough Starter– discard or active

Optional Add-Ins

With this recipe, there are endless possibilities when it comes to optional add-ins! My personal favorite is dark chocolate chips. The chocolate and the banana flavor really compliment each other and it is delicious! Other great choices are walnuts, pecans, fruit, or even a swirl of peanut butter!

How to Make Quick From Scratch Sourdough Banana Bread

Same Day Bake (Short Fermentation)

1.Firstly, mill the flour. I used 100% whole white wheat but you can use soft white wheat, hard red wheat, spelt, etc. If you do not mill your own grains, all-purpose flour will also work well.

2. Next, add salt, baking soda, baking powder, and cinnamon to your flour and mix to combine. Set aside.

3. Now, in a large mixing bowl, mash up your bananas. You can roughly chop them if you like banana chunks in your bread or you can also puree them for a smoother, more even bread texture.

4. Add buttermilk, eggs, oil, honey, vanilla, and sourdough starter to your banana mixture. Mix to combine.

5. Gradually add in your dry ingredients to your wet ingredients. Stir until just combined. Be careful to make sure you do not overmix.

6. Gently fold in your add-ins. Let the batter rest while your oven preheats to 350 degrees. This will help the freshly milled flour to start fully absorbing the liquid. This will also soften the bran which helps create a more desired moist texture.

7. Line a 5×9 bread loaf pan with parchment paper or grease well to keep the bread from sticking.

8. Bake for 60-65 minutes or until a toothpick comes out clean.

9. Allow bread to sit for 10 minutes then transfer to a wire rack to cool completely. Slice and enjoy!

Long Fermentation Method

If you are looking for the full benefit of the sourdough, opt for a slower fermentation process. Start the loaf the night before. Most of this method just requires more resting time.

1. The night before you want to bake this bread, mix together your sourdough starter, oil, buttermilk, eggs, and freshly milled flour (or all-purpose). Cover and let rest in the fridge for 8-12 hours. The next day, add the remaining ingredients, mix until just combined. Then, bake as directed.

How to Store Quick Made From Scratch Sourdough Banana Bread

This bread will keep for 2-3 days on the counter covered. For longer storage (although this is so delicious, I am sure you’ll have nothing left after 3 days!), slice the bread, wrap each slice individually with plastic wrap, and place in a freezer safe bag. It will last in the freezer for up to three months. To thaw, remove from freezer and let thaw on the counter for about 30-40 minutes and enjoy!

If you do not currently mill your own grains at home and would like to take advantage of the many nutritional benefits they provide, I highly recommend this grain mill by Nutrimill. For whole grains and other foods in bulk, I highly recommend Azure Standard.