sourdough banana bread

Banana bread is a comfort food classic. My secret is plenty of brown sugar, overripe bananas, and a specific mixing order for the ultimate sourdough banana bread. Recipe adapted from The Boathouse restaurant in Manly, Australia.Notes: Out of sourdough starter? You can still make this recipe (and it's delicious!). Increase the milk to 125 ml (1/2 cup) total.You will need a standard 9x5-inch loaf pan or three 7x3x2 mini loaf pans for baking.

Ultimate Sourdough Banana Bread

Butter, cheese

Lightly coat three 7x3x2 mini loaf pans or one 9&#215;5-inch loaf pan with butter.

Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).

Add the eggs, one at a time until fully incorporated. Add the sourdough starter.

Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.

Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.

Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.

Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9&#215;5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.

Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

Serve with powdered sugar for a nice touch!

Love this recipe. I baked it in muffin tins after trying to bake it in one loaf..that never baked through. It looked gorgeous and all but even after 1h20 it was so raw in the middle. I was suspicious when I poured it in my silicone bread pan (which I bake sourdough bread in weekly, it's fine) because it was a lot of dough. My oven is brand new and well calibrated, follow ingredients and everything correctly. Who knows?! Muffin version cooks much faster and is amazing!

So I've made this recipe 3...4 times in a matter of weeks....#soudoughaddict.... First time I made it as the recipe states later when making it again I didn't realize the oil and milk were in ml and not grams.... Oops but a good oops! Later I was reading the comments and found a comment that talks about a pumpkin version.... I know we get it people like pumpkin big woop..... Wrong! Are you sitting? I hope you're sitting because I stumbled into making the best sourdough pumpkin bread of all time. I even baked professionally for 5 years and this still is sooo much better.
I used the recipe above with these changes: I used 1c. libby's pumpkin pie mix out of a can and substituted it instead of bananas, I added an additional 25g if flour and I may or may not have read the recipe wrong and weighted my oil and milk as though it was in grams not ml....🤦‍♀️ It worked out great keep reading I promise it was worth it. I doubled the salt because I am a salt person.... The end result was and is life changing! This will forever be my favorite and I'm not even a pumpkin fan! Do it.... Try it. The banana version is amazing and worth trying it'll be soooo spongy and the best texture..... But sourdough pumpkin with this recipe as a guild will have changed me forever ❤️ thank you! I can never make a sweet loaf without add sourdough starter again.... It changed my life too much!

This was a big hit in my household! I made this for Thanksgiving breakfast. I folded in cranberries and pecans at the end, used coconut sugar in place of brown and also subbed in a bit of whole wheat flour. The  flavor and texture was perfect! My family thought it was from a bakery. Thanks so much! I got a little baking cred from this one.

Wonderful flavor. I baked in a 9x5 pan and it took about 70 minutes. It did get a bit too brown. I think next time I’ll start it at 360 to get the oven spring, but lower it 20 deg. For the last half of baking.

This will be my third time making the recipe but I realized I’m low on canola oil! What else can I use instead? I only have olive oil and butter. Amazing recipe by the way. I’ll be making them in muffin tins this time.

I just tweaked the recipe. Instead of All purpose flour, i used bread flour. Then i also used 350 grams of mashed bananas, and decreased the brown sugar to 150 grams. Lastly i added about 1/2 cup of cashew. Baked it for 40 minutes at 350 centigrade. It's perfect! The banana in itself is already sweet that's why i had to decrease the sugar. I love it, i'll surely make it again :

This recipe is awesome! I found that I needed 3.25 black large bananas and I weighed everything in grams. I also added cinnamon-sugar coated almonds chopped up, which meant that I would need to add more leavening agent so I added about a tsp. of baking powder. This by far the lightest, moistest and yet silky banana bread I have ever made! Thank you for the recipe!

This came out delicious! I realized after it was in the oven that my banana weight was without skins which explained why it took a bit longer. I made the following substitutions/changes: Used coconut milk 1:1 for regular milk, olive oil, old bananas in my freezer that we use for smoothies that we thawed, 1 c of unpacked brown sugar as recipes are often sweeter than I would prefer, I left out the vanilla so I could better taste the caramelization of the bananas, 3 scoops of vegetable based protein powder, and I dumped in the remainder of the walnuts I had in my fridge. The baking time took approximately an extra 10 minutes due to my poor reading re: the bananas and I tented with foil for the last 25 minutes. The outside is dark and I thought I over-baked and ruined the loaf, but I was surprised to find that it was still very moist and delicious and the outside had a lovely subtle crunch. It would have been best cooked a few minutes less, but it is still lovely.

This is really the ultimate BEST banana bread! Thank you very much for sharing this awesome recipe. Appreciate it!
The banana bread is so moist and soft; a comfort breakfast which I enjoyed it with some walnuts and a good cup of tea.  It's a happy Monday (in KL here) hahahah.....

A wonderful recipe!  Tried it last night.  I'm curious what part the sourdough starter plays in this, as there's not enough time to ferment the batter.  Is it a flavor enhancement?  I'm assuming the rise came from the baking soda like a quick bread.

This was tasty! I didn’t bother using any other tools but a whisk and a couple of bowls. It took about 1hr 15 min for a single loaf to be done (no convection) and it came out a bit too dark and crispy around the edges. I recommend baking in 3 mini loaf pans as the resipe suggests or in muffin tins.

So moist and delicious! I veganised it in the same way as another commenter (used 2 flax eggs and oat milk) and it worked perfectly! I had more bananas to use up than the recipe called for (375g after peeling - 3.5 medium ones) so reduced the milk to 50ml and the oil to 80ml as the mixture looked quite slack. Used muffin trays and they took 28 minutes to do. (I ended up with about enough batter for 12-14 muffins). This will be my go-to banana bread recipe... now I just have to hope I don't have any issues tonight as I forgot the batter contained raw sourdough and ate quite a lot of it :P Thank you!!

Can you make this recipe with Buttermilk instead of milk?

I made this recipe with Buttermilk,  and added a little more baking soda, some cinnamon,  and some nutmeg and it is divine!  The bread jusr melts in your mouth.  From now on, I'm going to use Buttermilk! This recipe is a favorite for my while family!

This bread is light, easy and delicious. It&#x27;s a great way to use your sourdough starter.

Sourdough Banana Bread

all-purpose flour

salt

baking powder

baking soda

white granulated sugar

butter

banana

vanilla extract

sourdough starter

chopped nuts (pecans or walnuts (optional))

Whisk together the flour, salt, baking powder, baking soda and sugar until well mixed. Add melted butter, mashed banana, vanilla extract, sourdough starter and egg. Mix well with a spoon. Fold in nuts.

Spray a 9 x 5 bread pan with cooking spray. Add dough and bake in preheated 350 degree oven for 55 to 60 minutes until center tests done.

Making Sourdough Banana Bread is the perfect way to use up your sourdough discard. It&#39;s moist, delicious, and loaded with bananas!

Sourdough Banana Bread Recipe

tbsp unsalted butter,

tbsp mild vegetable or canola oil

brown sugar

bananas (about 5-6 medium-sized bananas)

eggs

tsp vanilla extract

sourdough starter discard

all-purpose flour,

tsp baking soda

tsp salt

oz chocolate bars, chopped

chopped

banana, halved

dark brown sugar

Preheat the oven to 350°F (177°C) and line a 9x5-inch (23x13cm) loaf pan with parchment paper. Set aside.

In a large mixing bowl with an electric mixer with a whisk or paddle attachment, beat the butter, oil, and brown sugar on medium-high speed for about 2-3 minutes until light, creamy, and pale.

Add the bananas and mix for about 1 minute. Stir in eggs and vanilla until everything is well mixed, about 1-2 minutes. Add the sourdough discard and mix to combine. The mixture will look curdled, but that&#39;s perfectly normal.

Then add the flour, baking soda, and salt and mix on low speed just to incorporate about 1 minute. If used, fold in the chocolate and chopped banana.

Pour the batter into the prepared baking pan, spread evenly, top with halved banana slices and brown sugar if desired, and bake for 55-65 minutes, or until a toothpick comes out clean in the middle.

Remove from the oven and let cool for 15 minutes. Then remove from the pan and transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

https://content.jwplatform.com/videos/gRxCz4NC.mp4

Making Sourdough Banana Bread is the perfect way to use up your sourdough starter discard. This quick bread is moist, delicious and you won't get enough of it! It's loaded with bananas, and I added a few chocolate chips because bananas, chocolate, and sourdough are an incredibly tasty combination. It's a favorite family recipe and is often requested for breakfast or as a quick afternoon treat.

Sourdough Banana Bread (Made with Sourdough Discard)

Make the best sourdough banana bread using overripe bananas, sourdough starter, flour, brown sugar, and eggs. It&#039;s an easy way to transform your sourdough discard into a moist and fluffy treat!

unsalted butter

dark brown sugar (OR light brown OR white sugar)

medium very ripe bananas (mashed)

sour cream

unfed sourdough starter (or active starter)

fine sea salt

walnuts (or pecans)

Preheat oven to 350°F (176°C) and lightly grease a 9&quot; x 5&quot; loaf pan.

Whisk the flour, salt, baking powder, and baking soda together in a bowl and set aside. In a separate bowl mash the bananas with a fork until smooth and set aside.

In a third bowl, melt the butter in the microwave. To the melted butter add the brown sugar, eggs, sourdough starter discard, vanilla extract, sour cream, and mashed bananas and stir them with a spatula until the mixture is smooth.

Add the wet and dry ingredients together and stir until just combined. (Do not over mix!) If adding walnuts, gently fold them into the batter with a spatula.

Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the banana bread to cool in the loaf pan for 15 minutes. Next, gently run a knife along the inside of the pan to help release the loaf. Carefully transfer it onto a wire rack. Let the loaf rest on the cooling rack until it cools down, making it easier to handle and allowing it to set slightly before you slice it.

Taste a pure banana flavor in every bite of this Sourdough Banana Bread!

(250 grams) all-purpose flour

½ cup (100 grams) brown sugar

(100 grams) granulated sugar

eggs, (room temperature)

vanilla

bananas, (chopped

Preheat oven to 350°F. Prepare a 9x5-inch loaf pan with non-stick spray.

In a medium bowl combine the flour, baking soda, and salt. Stir with a fork to combine ingredients. Set aside.

In a large bowl (or bowl of your stand mixer) add the butter and sugars. Mix on medium-high with a hand-held mixer until ingredients are fully incorporated, about 1-2 minutes.

To the bowl add in the eggs, vanilla, and bananas. Mix very well until only a few lumps of banana remain. May need to scrape the bowl.

Add in the flour mixture and the sourdough starter and stir gently by hand.

Pour batter into prepared pan.

Bake at 350°F for 55-65 minutes or until an inserted toothpick is removed with crumbs but no wet batter. Do not overbake.

Allow to cool for at least 10 minutes before cutting.

Banana bread is a comfort food classic. My secret is plenty of brown sugar, overripe bananas, and a specific mixing order for the ultimate sourdough banana bread. Recipe adapted from The Boathouse restaurant in Manly, Australia.
Notes: 
Out of sourdough starter? You can still make this recipe (and it's delicious!). Increase the milk to 125 ml (1/2 cup) total.
You will need a standard 9x5-inch loaf pan or three 7x3x2 mini loaf pans for baking.

Butter,

375 g overripe bananas (appx. 1 1/2 cups lightly smashed)

225 g (1 1/4 cups lightly packed) light or dark brown sugar

1½ tsp pure vanilla extract

g (appx. 1/2 cup) bubbly, active sourdough starter

(2 cups) all-purpose flour

1½ tsp baking soda

tsp fine sea salt

milliliters (1/4 cup) milk

sugar, cheese

The loaf lasted 30 seconds on the table… everyone loved it! Best banana bread I’ve made so far.

Best Banana bread I ever made!  Yummy and moist and the flavor  and texture is amazing!  Thank you!  I used active sourdough starter and the bread  grew high and fluffy!!  Not dense or heavy!

My new favorite banana bread recipe! It’s so moist and has the perfect texture, even a few days after baking (when covered with foil and left on the counter).

if you warm it up and put a little butter on top- heaven on earth!!

Light, fluffy deliciousness. I added dark chocolate chips and may add walnuts next time. Truly yummy.

lovely recipe, but wayyyyy too much sugar. I cut it in half, much better.

Yum!! Easy and delicious. Have made a couple times now and people love it! Super moist and tasty!

I saw someone else posted this was their husband’s favorite ever, and my husband said the same thing! This is going to be my new go to banana bread recipe. I did my measurements by weights and cut the brown sugar down to about 175 g because we prefer less sweet baked goods. I used avocado oil and replaced dairy milk with oat milk.

I make this every 2 weeks for my coworkers and it's gone quickly!  This is such a fun recipe to play with!  My additions are:  whole wheat flour, rye flour that I first toast in a cast iron pan, healthy granola, toasted pecans (toasted in the oven), cinnamon + nutmeg + allspice, &amp; dark chocolate chunks.  After the bread cools, I brush salted browned butter on the top and sides of it and then coat it with a dusting of crunchy turbinado sugar + nutmeg.  People seem to love that hit of salt combined with sweet crunch when they bite into the edges of their slice. They love the mix of textures!

Banana bread turned out better than expected ❣️I added nuts!

I have been on the hunt for the best banana bread.  I have tasted many, and baked many.  I was never truly satisfied until I found this recipe. Since my first attempt a few months go, I've probably made it about 10 times.  I have taken some to work and also gifted a few loaves.  The feedback I receive is always that it's got a great crumb structure ( doesnt fall apart), super moist, and flavourful.  I did add a 1/2 cup of walnuts, 1tsp of cinnamon, and 1/4 nutmeg as I absolutely love a spicy loaf.  Thank you so very much for sharing this online.  I have shared/emailed/texted this recipe with others who have asked for it after eating a slice.  It's a gift that keeps on giving!

AMAZING! I swapped sugar for molasses (~70 g) and added 3 whole bananas. I also cut up a banana on top and sprinkled it with cinnamon. The bread turned out divine - so light and puffy! I’ve tried many recipes but this one is by far my favorite. Thank you so much!

I have made this banana bread at least 5 times in the last 3 months since getting into sourdough starter. It tastes amazing and is very... the M word. Plus it uses up 3 bananas which is finally helping me clear out my freezer stockpile.

We use Greek yogurt instead of sour cream and this time I swapped the butter for tahini to give extra protein. We do mini choc chips instead of nuts. I added extra Greek yogurt and baked them as muffins instead of a loaf today and my toddlers both ate two tonight and are raving about them!

This banana bread is absolutely delicious! My new favorite!!!

The best banana bread ever, it tastes awesome! ❤️

THIS banana bread is THE best. I used 1 c. Coconut sugar instead of brown because I am cutting out refined. Thanks for the recipe. My all time favorite!!!

This banana bread is simply heavenly -- rises high, super moist, super flavorful. Exactly the right flavors, in fact! I just started experimenting with sourdough and this is the kind of recipe that makes me so excited about sourdough baking. Thank you for a foolproof recipe. I'll be saving this forever.

This was, hands down, the best banana bread I’ve ever made! And I’ve made a lot over the years! Thank you so much for this recipe!

This was the most delightful banana bread I've ever made! Soft, moist and not overly sweet. I didn't use peak sourdough starter, rather started that had peaked and then been refrigerated, and I think my bread rose perfectly. My new go-to recipe!

Hello! I am trying to only use Honey as a sweetener. Is it possible to use the same amount of honey as brown sugar? Or do you think that would significantly change the outcome of the recipe? I have had a hard time finding a sourdough banana bread recipe that uses honey.

OMG literally the best banana bread I have ever made. Beautifully fine and moist crumb with the absolute perfect crust. My family and I thank you for this amazing recipe!

I’ve made this multiple times!!! My kids love it. I’ve been using my old trusty pampered chef mini loaf pan which makes 4. The last few times I’ve even made it with discard and it’s worked out perfect. 10/10 recommend

Wow! This is the holy grail of banana bread recipes! So so good!

I forgot to say that I did put a pan on the rack below the rack the banana bread was baking on. I was concerned about overflow. But it didn’t happen.

Best banana bread ever.  I make this almost as often as I made sourdough bread!  Really enjoy the Artisan Sourdough book too.  Thank you

Hi Emilie,

Thanks for your recipe! It turns up to be the BEST banana bread that I ever did!! Never thought that sourdough and banana bread can be mixed together. I only reduced brown sugar to be half that required… the rest remained.

Yummy…..

I made this today, half way through I realised I didn't have enough plain flour, so I made it with a mix of plain and buckwheat. I also reduced the sugar to 150g because I don't have much of a sweet tooth. I honestly thought it was going to be a disaster with so many changes, and the fact I forgot to add the sourdough starter until I had nearly combined all the flour....honestly, it was the nicest banana bread I've ever had in my life! It's a flavour bomb of banana, caramel and it's slightly nutty (probably from the buckwheat)..it's delicious! being disorganised worked in my favour for once!

Wow! I am not a fan of bananas, or leaving comments on recipes, but this was too amazing not to say thank you. Followed the recipe exactly, which is rare for me, but mixed it all by hand and added nuts at the very end. 
Definitely making again and again so,  THANK YOU! 🤗

Delicious!!  Came out beautifully and great flavor.

Hi Emilie, 
Thank you so much for this recipe we absolutely love it! Just wondering if it can be long fermented and if so how would I go about it?

I tried this recipe today and oh my goodness .. this is theee bestest banana bread I have ever made and tasted, so delicious!!! The flavour and consistency are really unique and absolutely amazing. This will be on my regular baking list. 
Thank you so much!!!

New favorite banana bread recipe!!! Comes together easy and I use a mini 4 loaf stoneware to bake it off.

This is the first recipie I've  made using my discard. I did have to make a couple changes due to resources on hand, but holy moly they are so good!

Here are the changes I made:
*200g flour + 25g vanilla protein powder (I ran out of flour)
*Made them in muffin tins so they could be given as gifts and also easy to grab and go.

I just made this banana bread - WOW! I subbed out half the flour for freshly ground white whole wheat. My starter is also 100% whole wheat. The flavor was outstanding! I've tried this recipe in the past with discard and my results were not as great. This time my starter was ripe and the bread was perfect! This is the ONLY banana bread I will ever make again. Thank you!

The smell, the look, all great why is it raw though? I am high altitude and even the banana bread recipe I normally use just suddenly started to always be raw. It is extremely frustrating so I completely stopped baking banana bread. Now since I have been baking sourdough I decided I would give it a go. And it is raw. I mean complete liquid inside. :( so bummed.
Any tips?

Just made this and it is SOOO delicious! And easy!
Leaving this comment as I had inadvertently made several substitutions (thought I had this and that but didn't). Trust it will still turn out amazing...

I used overipened bananas that I froze last month and thawed out overnight.
Almond milk (hubs is lactose intolerant so we don't have milk in the house).
Bread flour instead of all - purpose, since it was all we had.
Olive oil (I chose the one in our pantry that had the most mellow flavor profile).
Reduced the sugar to just under a cup (trying to cut back). It was plenty sweet enough for me. My husband drizzled some honey on his slice, to sweeten it up to recipe standard.

Apart from that, I followed everything else precisely :p
Thank you for this recipe! It's in my favorites box.

Moist and fluffy, these sourdough banana muffins are chock full of ripe bananas and sourdough discard. With a sweet brown sugar crumb topping, your family will love this recipe for a quick breakfast or after-school snack.

Sourdough Banana Muffins

brown/black/ripe bananas (about 2 large bananas or 1 cup mashed)

brown sugar (heaping 1/2 cup packed)

egg (about 50 grams)

sourdough discard (scant 1/2 cup)

unsalted butter, melted (about 3 Tablespoons)

coconut oil, melted (or vegetable oil/any neutral flavored oil, about 2 Tablespoons)

Greek Yogurt (about 1/3 cup)

vanilla extract (about 1 teaspoon)

all-purpose flour (about 1 1/4 cups)

baking soda (about 1 teaspoon)

salt (about 3/4 teaspoon)

unsalted butter (melted, about 2 Tablespoons)

brown sugar (about 1/4 cup)

all-purpose flour (about 1/4 cup)

ground cinnamon (about 1 teaspoon)

chopped pecans (optional, about 1/3 cup)

Preheat oven to 375º Fahrenheit.

Add 220 grams brown/black bananas to a medium-sized bowl (about 2 large bananas). If you are a little over or a little under on banana, that is okay. You will have a few small chunks of banana. They will mash further as you incorporate the rest of the ingredients.Note: If you use frozen bananas, thaw and drain them of excess liquid before using - see recipe notes.

Add the brown sugar to the mashed banana and mix with a kitchen spoon/wooden spoon. Add the egg and sourdough discard. Mix until incorporated. Melt the butter and add to the ingredients along with melted coconut oil, yogurt and vanilla extract. Mix together until completely combined.

To a small bowl, fluff the flour, salt and baking soda together. Add the flour mixture on top of the banana mixture.  Mix until the flour is just incorporated and only a few dry streaks remain.At this point add 150 grams chopped pecans or other mix-ins if desired. Gently mix together.

Crumb Topping: Mix together melted butter, brown sugar, flour, pecans, cinnamon and a pinch of salt until a crumbly topping forms.

Lightly grease or line a 12-cup muffin tin. Scoop muffin batter into the muffin tins, filling the tins about ¾ of the way full. Top each muffin with crumb topping. Bake the muffins for 22-25 minutes until baked through. The center of the muffins should spring back just a bit and a toothpick should come out clean with just a few crumbs when stuck into the center of a baked muffin.

Let the muffins cool in the tin for about 5 minutes. Then remove to a wire rack and cool mostly before enjoying! Once the muffins have cooled completely, they can be frozen for up to a few months in an air-tight container. Warm up and enjoy for breakfast or a quick snack!

Another great recipe. These were so yummy.

This recipe was a fail for me.  Although I measured carefully, the texture was dense and gummy, although the flavor was good.
I can't afford to experiment, with ingredients being so expensive, but feel they would benefit by increasing flour.

ABSOLUTELY INCREDIBLE! Perfectly balanced and delicious. Soft and fluffy but the edges are sweet and Krispy. I added 75 grams of chopped walnuts to the batter. I'm going to be making these again, and again! Thank you for sharing, Amy.

So good!  I used coconut sugar. So easy and delicious!

These muffins are amazing! they are so fluffy and taste amazing. 10/10 recommend:) I added a few more grams of br. sugar and i didn’t bake as long as recipe said.

Here's a healthy, delicious recipe for vegan Banana Bread with a toasty Sesame Seed Crust.  Infused with ginger, it's moist and flavorful. Vegan-adaptable and can be made with sourdough starter.

 Banana Bread with Sesame Seed Crust

olive oil oil

sesame seeds

¾ cups (4 bananas) ripe bananas (see notes)

olive oil, coconut, grapeseed oil

maple syrup

eggs (or use flax eggs, see notes)

sea salt

brown sugar or coconut sugar

ginger

cinnamon

allspice

(250 grams) flour, all-purpose

Tahini Paste

Coconut Oil, softened but not melted or liquid

Maple Syrup

Prep Loaf Pan

Oil the sides and bottom of a 9 x 5 loaf pan with a teaspoon of oil.  Sprinkle sesame seeds in  on top of the oil, and shake pan around so they are coating the bottom and sides fairly evenly.  Set pan aside.

 In a large bowl mash the bananas. Add oil, maple syrup, eggs and vanilla and whisk.

Stir in the salt, baking soda,  brown sugar, ginger, cinnamon, allspice until well blended. Whisk in the flour. Fold in nuts if you like. This will be quite thick. 

Pour into the prepared pan ( see notes for adding whole banana slices to the top) and place on a middle rack in a preheated oven.

Bake on the middle rack at 350F for 50-55

 minutes or until a skewer comes out clean.  Cool in pan for about 20 minutes.  Carefully turn out onto a cooling rack.

Toast slices of day-old banana bread and lavishly spread with Tahini Maple Spread (optional, but heavenly)

Mix all ingredients together in small bowl until smooth and creamy.

Tahini Maple Sauce:

I have made this so many times I just LOVE it!!

I was thinking of making it as muffins - do you have any advice on changes to anything to make that work? Time, temp, etc ..

https://content.jwplatform.com/videos/BZt6jFu1.mp4

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Top 10 sourdough banana bread recipes from across the web

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Ultimate Sourdough Banana Bread

Sourdough Banana Bread

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Sourdough Banana Bread Recipe

Sourdough Banana Bread

Ultimate Sourdough Banana Bread

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