Recipe: Sourdough Banana Bread (Bundt Pan or Muffins)
Banana bread was my favorite things to make as a kid, so I was so excited to find a sourdough version that I can now make with my kids.
UPDATE JULY 2021: I’ve updated this recipe to include additional bundt pan directions. This is my family’s new favorite way to consume this fermented goodness.
Ingredients
3/4 c organic coconut sugar
1/2 c room temp, grass-fed butter
2 large, extra ripe bananas (not fully brown)
1 pasture-raised egg
1 tsp vanilla extract
1 c bubbly sourdough starter (meaning it’s been fed at least within the last 24 hours)
1 1/2 c organic unbleached all-purpose flour (I prefer Einkorn flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp unrefined salt (such as Redmond’s Real Salt)
I used my Kitchen Aid stand mixer to combine everything, but you can also use a hand mixer or even mix with a fork.
Directions:
Cream together the butter and sugar.
Mash the bananas, then add them to the butter/sugar mixture along with the egg and vanilla. Beat until light and fluffy.
Add the starter and mix until fully incorporated.
Combine the flour, baking powder, baking soda and salt in a bowl, then add to the wet ingredients. Beat until everything is fully mixed.
Put a towel over the bowl and let the batter rest on the counter overnight (about 10-12 hours)
When the batter is ready, preheat the oven to 350 degrees F.
Use grass-fed butter to grease the muffin pan, or use silicone or unbleached parchment paper muffin cup liners. Give the batter another quick stir, then fill each muffin cup 2/3 full (SEE BUNDT PAN DIRECTIONS BELOW).
Bake for 20 min. Pierce with a toothpick or thermometer to see if they’re done - it’ll come out clean or with a few crumbs.
Makes 12 muffins.
HOW TO MAKE THIS RECIPE IN A BUNDT PAN:
To make this recipe in a bundt pan, rather than as muffins, follow steps 1-6 above then…
For step 7: use grass-fed butter to thoroughly grease the bundt pan. Give the batter another quick stir then carefully pour the batter into the bundt pan, making one even layer all around the pan (use a spatula to help evenly spread it).
For step 8: bake for 30 - 35 minutes. Pierce with a toothpick or thermometer to see if the bread is done - it’ll come out clean or with a few crumbs. If you like your bread less moist and with more crumb, lean towards 35 minutes.
Step 9: wait until the bread has fully cooled (or at least 30 minutes) to flip it out of the bundt pan and on to a cutting board. You might need to use a small spatula to loosen the sides from the pan before flipping it. Slice and serve with some grass-fed butter or sprouted nut butter!
A Few Notes:
How to get the sourdough benefits: in order to get the sourdough benefits, the batter needs to rest. There are many sourdough banana bread recipes out there that use the sourdough starter but don’t allow the batter to sit. The longer the batter ferments, the less it will spike your blood sugar and the easier the muffins will be to digest (more gluten breakdown).
Lowering the sugar content: the browner the banana, the higher the sugar content. Because of this, I prefer not to use fully browned bananas.
Nutrition breakdown: in case you’re curious - if you make 12 muffins, each muffin has roughly 29 g carbs, 9 g fat, and 2 g protein
Making these muffins more metabolic-flexibility friendly: serve with a generous amount of grass-fed butter (or some sprouted nut butter) to improve your blood sugar response and increase satiety.
Don’t forget your extra fat source! Looking back at this picture now, I was a little too shy with the butter here! 😆
Let me know if you try them!
These muffins have been adapted from this recipe: http://www.simplelifebykels.com/sourdough-banana-bread/