Sourdough Banana Nut Bread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Sourdough Banana Nut Quick Bread
Sourdough Banana Nut Quick Bread

Sourdough Banana Nut Bread
adapted from:  Sourdough Cookery
350-degree oven - do not preheat the oven - see below

Cooks Wisdom:  I will reduce the starter to one cup and increase the mashed bananas for future loaves.

1 1/2 c sourdough starter (will reduce to 1 cup for future baking adventures!)
1 c brown sugar
1 t salt
1 t soda

1/3 c oil
1 egg

1 c flour
1 c mashed bananas - we used 2 medium/large sized fruit mashed and did not measure (will use 3 bananas for future baking adventures!)

1 c chopped toasted walnuts

Stir sugar, salt. and soda into the starter.

Beat in egg and oil.

Add flour, then banana mixing well.

Fold in walnut pieces.

Turn into a loaf pan, let rest 20 minutes to "rise". Preheat oven during this time.

Sourdough Banana Nut Bread, fresh from the oven.
Sourdough Banana Nut Bread

Bake 45-55 minutes or until done in your oven.

Check during the last 15 minutes, if the top is browning too much, cover loosely with foil.

Let cool in pan, 10 minutes, turn out to cool completely. Store overnight before serving. Makes 1 loaf.

Sandwich slices together with a bit of butter.

Quick bread is wonderful to sandwich together with a little butter for a nice pick me up in a packed lunch. Since it is just us, I usually cut the loaf in half after the overnight rest, wrap in waxed paper, then a freezer bag or packaging, one-half for now and the other half for later. 


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  1. never thought to do sourdough banana bread! i bet it tastes out of this world! please remind me via FB to make this if I forget!

  2. Beautiful. And sounds so delicious. Your dishes tickle me--yes that is the down side of loving to cook. But I don't really mind and I bet you don't either. --Rocquie

  3. I can just imagine how good your Banana Nut Bread tastes - sourdough adds such a wonderful flavour and texture to breads. Thank you for sharing your recipe with us at the Hearth and Soul hop, Melynda :-)


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