Sourdough Pumpkin Banana Bread
This moist and flavorful Sourdough Pumpkin Banana Bread combines the comforting flavors of bananas and pumpkin, making it perfect for brunch, dessert, or an afternoon snack.
Ingredients
Wet Ingredients
- 1 cup sourdough starter (active and bubbly) Ensure your starter is active for the best results.
- 1 cup mashed ripe bananas (about 2 medium bananas) The riper the bananas, the sweeter and more flavorful the bread will be.
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup brown sugar Adjust for sweetness if desired.
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Feel free to substitute whole wheat flour for half of this amount.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Optional Ingredients
- 1/2 cup chopped nuts or chocolate chips Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sourdough starter, mashed bananas, pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until fully combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- If you’re including nuts or chocolate chips, fold them in now.
Baking
- Pour the batter into your loaf pan and spread it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Wrap tightly in plastic wrap or store in an airtight container. Fresh at room temperature for about 3 days, or refrigerated for up to a week. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight or microwave individual slices for about 15-20 seconds.