Sourdough Banana Bread

how to make banana breadThis is, without a doubt, the best, most moist, banana bread recipe ever. It makes a healthy, low-fat loaf of bread full of real banana flavor accented with just a touch of orange. It’s not easy to get all these benefits in one loaf; healthy, delicious, low-fat and moist. Often we have to choose between healthy and delicious or low-fat and moist. But the sourdough starter added to this particular recipe helps provide moistness with nary a drop of butter, while adding a bit of Kamut® flour increases the protein content but doesn’t make the bread heavy like whole wheat flour can. I also used Kamut® for the final feeding of  my sourdough starter.

As you can see, most of the loaf disappeared before I had the chance to take a photo! I guarantee yours will too.

Note: If you are new to sourdough you can find out all about it here, here and here. Also,  I will be adding more sourdough information in this Urban Homesteading category through the remainder of the year, so check back often or sign up for our newsletter!


  • 1/3 cup safflower oil
  • 1 egg
  • 1 cup mashed banana
  • 1 cup sourdough starter
  • 1/4 cup orange juice
  • 1 tsp cinnamon
  • 3/4 cup sugar
  • 1 cup Kamut® flour
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Preheat oven to 350 degrees. In a large bowl combine  cinnamon, sugar, flours, baking powder and baking soda. Make a well in the center of the mixture and add oil, the egg, mashed banana, sourdough starter, and orange juice. Stir until well combined. Spoon batter into a greased bread loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.  Cool pan on wire rack for 10 minutes. Remove bread from pan and continue to cool on rack at least 15 minutes before slicing.

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

June 4, 2013

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