Easy Sourdough Banana Bread with Freshly Milled Flour
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If you’ve ever caught yourself staring at those overripe bananas wondering what to do, I’ve got a cozy solution for you—easy sourdough banana bread with freshly milled flour. There’s something downright charming about combining the tangy soul of sourdough with the natural sweetness of bananas. Using freshly milled flour adds a unique texture and a subtle nutty flavor that elevates this classic treat to new heights. Plus, it’s one of those recipes that feels like a warm hug after a long day.
This sourdough banana bread recipe is a rewarding project that brings together the tang of sourdough and the natural goodness of ripe bananas with the fresh vibrance of milled flour. It’s approachable for bakers at any level and delivers a slice that’s moist, flavorful, and uniquely textured. Whether you’re enjoying it for breakfast or a cozy afternoon treat, it offers a comforting taste of home with a little artisanal flair. Have fun experimenting with add-ins or tweaking the spices to make this recipe your own signature creation. Happy baking, and don’t forget to save a slice for later.
What Makes This the Best Sourdough Banana Bread
Sourdough adds a gentle tang and depth.
The natural fermentation in sourdough brings a delightful tanginess that balances perfectly with the sweetness of ripe bananas. It’s got it’s own unique flavor combination that transforms your standard banana bread into something unexpectedly captivating.
Freshly milled flour adds depth of flavor and nutrition.
Grinding your own flour right before baking locks in freshness and adds a mild nuttiness. This isn’t just about taste—freshly milled flour also keeps more nutrients intact, so you’re getting a wholesome slice of goodness.
Simple ingredients, impressive results.
Despite its artisan touch, this recipe uses basic pantry staples most of us already have. It’s straightforward enough for a casual bake but special enough to impress your friends or sweeten a quiet morning.
Don’t miss out on our Strawberry Mousse Tart recipe or our Honey Graham Crackers!
Overview of Core Ingredients and Substitutions
Ripe Bananas
Bananas are the star here, bringing natural sweetness and moisture. The riper the bananas, the better the sweetness and moisture—they practically melt into the batter. Plus, it’s the perfect way to use up all those bananas that are going bad on your counter. If you don’t have brown bananas, try warming them in the oven for 10 minutes to speed up the ripening.
Sourdough Starter While it’s not fully fermented, sourdough discard still has health benefits because it contains wild yeasts and beneficial bacteria that can partially break down gluten and phytic acid, making some nutrients more bioavailable. Most discard recipes don’t rely on the discard to make the dough rise—they use it for flavor and texture. That means you can whip up something delicious quickly without waiting hours for proofing.
Freshly Milled Flour
Milling your own flour just before baking locks in flavor and nutrients, giving the bread a fresher, heartier texture. Fresh milled flour has a lower glycemic impact than refined white flour, and its intact fiber helps support digestion and gut health.
Honey Honey offers a warm golden note that enhances the banana’s sweetness. Honey contains trace amounts of vitamins, minerals, enzymes, and antioxidants—things you won’t find in refined white sugar. It’s a sweetener with a little more substance. You can swap it with maple sugar, coconut sugar, or maple syrup, though each substitute will tweak the flavor slightly.
How To Make Easy Sourdough Banana Bread with Fresh Milled Flour
Ingredients:
1 ¾ cups fresh milled soft white flour, finely milled (202 grams)
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
3 mashed bananas (270 grams)
2 eggs
¾ cup honey (225 grams)
⅓ cup sourdough starter discard (90 grams)
1 teaspoon vanilla extract
2 tablespoons olive or avocado oil
Directions:
- Preheat the oven to 350 degrees F and grease a 9×5 inch bread pan with olive oil spray or butter.
- In a small bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large mixing bowl, add the mashed bananas, eggs, honey, sourdough discard, and vanilla extract.
- Add the dry ingredients into the wet ingredients and stir until combined.
- Add the oil and mix well.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to sit 5-10 minutes before removing from the pan.
- Let the bread cool on a wire rack before slicing.
Recipe Variations
Gluten-Free Version:
Substitute freshly milled wheat flour with a gluten-free baking blend.
Add Nuts or Seeds: If you like some crunch, lightly toast any chopped walnuts, pecans, or sunflower seeds before folding them in. This step boosts their flavor and adds a delightful contrast to the soft bread.
Chocolate Chip Banana Bread:
Mix in a handful of dark or milk chocolate chips to add bursts of sweetness in every bite.
Spiced Banana Bread:
Add a little bit more of cinnamon, a pinch of nutmeg, or even some ground ginger for a warm spice flavor profile.
Mini Loaves: Make this recipe using mini loaf pans instead of one 9×5 in pan. Just make sure to reduce the cooking time a bit.
What To Serve With Easy Sourdough Banana Bread
Butter or Nut Butter
A simple spread takes the bread to a whole new level, especially if you opt for almond or peanut butter for extra protein.
Fresh Berries
Serving your slice with a handful of fresh berries is a great addition to add brightness and a juicy contrast.
Yogurt
A side of creamy Greek yogurt adds a cool texture and a bit of tang to complement the bread’s flavors.
Tea or Coffee
This bread pairs beautifully with a warm cup of tea or coffee, making it an ideal breakfast or afternoon treat.
Cream Cheese
A thin spread of cream cheese adds richness and tang, creating a subtly indulgent snack.
Troubleshooting Common Problems with this Recipe
Bread Is Too Dense
Avoid over-mixing the batter to keep it light. Also, check that your bananas are ripe enough, as underripe bananas can result in a heavier texture.
Bread Does Not Rise
If your bread is flat, check to see if your baking soda is fresh.
Dry or Crumbly Texture
This often means the bread was overbaked or the bananas weren’t ripe enough for moisture. Try reducing oven time slightly or use extra-ripe bananas for a moister loaf. Adding a little yogurt or applesauce can also help.
Bitter Taste
If your bread tastes bitter, it might be due to too much sourdough or overfermentation of the starter. Balance the sourness with a touch more honey or bananas next time.
Freezing & Storing Leftovers
Freezing:
For longer storage, wrap the banana bread tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, thaw at room temperature or warm gently in the oven.
Storing:
Store sliced banana bread in an airtight container at room temperature for 2-3 days. To keep it fresh longer, refrigerate for up to a week or freeze as noted above.
How To Reheat
Oven Method
Best for: Retaining moist texture and slightly crisp edges. Preheat your oven to 300°F (150°C). Wrap the banana bread in foil to prevent drying out and warm for 10-15 minutes until heated through.
Microwave Method
Best for: Quick reheating when time is short. Place a slice on a microwave-safe plate and heat for 15-20 seconds. Be careful not to overheat or the bread may dry out.
Toaster Oven Method
Best for: Adding a slight crisp to the crust. Pop slices into a toaster oven at a low setting for 5-7 minutes for a toasty warmth without drying the bread.
Skillet Method
Best for: A light crunch on the outside while keeping inside soft. Heat a non-stick pan over medium-low heat and warm individual slices for a couple of minutes on each side.
Air Fryer Method
Best for: A quick, even heat with a crispy crust. Heat at 300°F (150°C) for 3-5 minutes, checking to prevent over-drying.
Ways to Use Leftovers
Banana Bread French Toast
Dip slices into a simple egg wash and cook on a griddle for a decadent breakfast treat.
Banana Bread Croutons
Cube leftover bread and use as a crunchy topping for yogurt or ice cream.
Banana Bread Parfait
Layer small chunks with yogurt, fresh fruit, and a drizzle of honey for a quick, tasty parfait.
Banana Bread Ice Cream Sandwich
Sandwich a scoop of vanilla or cinnamon ice cream between two slices for a fun dessert upgrade.
Extra FAQs
Can I use all-purpose flour instead of freshly milled flour?
Yes, If freshly milled flour isn’t available, whole wheat flour or all-purpose flour will work—just expect a slightly different taste and texture. The bread will have a less nutty and fresh flavor. The texture may also be slightly lighter and you will lose the nutrients that are contained in freshly milled flour.
How long does this banana bread keep fresh?
Stored properly, homemade banana bread stays fresh for about 3 to 5 days at room temperature or up to a week refrigerated.
Can I make this recipe vegan?
Absolutely. Use flax eggs instead of regular eggs and swap honey for maple syrup or agave nectar.
Is it possible to add other fruits?
Sure. Blueberries, chopped apples, or even shredded carrots can be added for a fun twist, though it’ll change the texture and flavor a bit.
Do I need to use fed sourdough starter before baking?
No, this sourdough recipe uses sourdough discard. So, this is an easy way to use up any discard you have been storing up in the fridge.
Easy Sourdough Banana Bread with Freshly Milled Flour
Ingredients
- 1 ¾ cups fresh milled soft white wheat flour finely milled (202 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 3 mashed bananas 270 grams
- 2 eggs
- ¾ cup honey 225 grams
- ⅓ cup sourdough starter discard 90 grams
- 1 teaspoon vanilla
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat the oven to 350 degrees F and grease a 9×5 inch bread pan with olive oil spray or butter.
- In a small bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large mixing bowl, add the mashed bananas, eggs, honey, sourdough discard, and vanilla extract.
- Add the dry ingredients into the wet ingredients and stir until combined.
- Add the oil and mix well.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to sit 5-10 minutes before removing from the pan.
- Let the bread cool on a wire rack before slicing.
