Leslie Helen

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Sourdough

How to Make Sourdough Banana Bread

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This Sourdough Banana Bread recipe makes one light and fluffy bread. Like my other Sourdough Banana recipes, these make a healthy snack to pack in your lunch or have as a breakfast on the go. Just make sure you are using ingredients processed in a nut-free facility if you are packing in your kid’s lunches. I personally love having a slice with my afternoon tea or coffee.

Interested in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread, Sourdough Banana Muffins, or Sourdough Hawaiian Banana Muffins. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough Starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

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Banana bread sliced with chocolate chips

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Ingredients for Sourdough Banana Muffins

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/8 cup brown sugar or equivalent sugar substitute like Splenda
  • 2/3 cup coconut oil, warmed
  • 2 large eggs
  • 1/2 cup Sourdough starter, stirred
  • 3 Ripe bananas, mashed
ingredients displayed on a counter, flour, sourdough, brown sugar, eggs, coconut oil, salt, baking powder and baking soda

Optional Ingredients (Toppings)

  • Chocolate chips
  • Chopped walnuts
  • Chopped pecans

Instructions for Sourdough Banana Bread

  1. Preheat the oven to 375F. Grease the bread pan with some melted coconut oil. I add the coconut oil to the pan and place it in the oven as it heats up. When the oil is melted, remove the pan from the oven, and using a food silicone brush, spread the melted oil to the entire interior of the pan.
  2. In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  3. Mix together the warm (not hot) coconut oil, brown sugar (or brown sugar substitute), and eggs in a medium to large mixing bowl.
  4. Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.
wet and dry ingredients in 2 glass bowls
  1. Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  2. Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
banana bread batter with chocolate chip layer
  1. Pour half the batter into the baking pan. Now add any optional ingredients like chocolate chips or chopped nuts. Cover with the remaining batter. Optional: Top with walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.
  2. Cook for 45 – 55 minutes. Poke with a toothpick. Bread is ready when the toothpick comes out clean if it needs longer, cook in 2-minute increments.
baked banana bread with pecans on top
banana bread with chocolate chips and pecans
banana bread with chocolate chips and pecans

Sourdough Banana Bread

This Sourdough Banana Bread recipe makes one light and fluffy bread.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 55 mins
Course Breakfast, Dessert

Ingredients
  

Banana Bread Batter

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp Pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/8 cup Brown sugar or equivalent sugar substitute like Splenda
  • 2/3 cup Coconut oil, warmed
  • 2 Large eggs, room tempurature
  • 1/2 cup Sourdough starter, stirred
  • 3 Ripe bananas, mashed

Optional Toppings

  • Chocolate chips
  • Walnuts
  • Pecans

Instructions
 

  • Preheat the oven to 375F. Grease the bread pan with some melted coconut oil. I add the coconut oil to the pan and place it in the oven as it heats up. When the oil is melted, remove the pan from the oven, and using a food silicone brush, spread the melted oil to the entire interior of the pan.
  • In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  • Mix together the warm (not hot) coconut oil, brown sugar (or brown sugar substitute), and eggs in a medium to large mixing bowl.
  • Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.
  • Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  • Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
  • Pour half the batter into the baking pan. Now add any optional ingredients like chocolate chips or chopped nuts. Cover with the remaining batter. Optional: Top with walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.
  • Cook for 45 – 55 minutes. Poke with a toothpick. Bread is ready when the toothpick comes out clean if it needs longer, cook in 2-minute increments.

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easy banana bread recipe pin

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How to Make Sourdough Hawaiian Banana Muffins

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This Hawaiian Banana muffin recipe makes a dozen light and fluffy muffins that are full of coconut and pineapple flavour. Like my other muffin recipes, these make a healthy snack to pack in your lunch or have as a breakfast on the go. Just make sure you are using ingredients processed in a nut-free facility if you are packing in your kid’s lunches.

Interested in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread or Sourdough Banana Muffins. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough Starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Jump to Recipe Print Recipe
muffin slit in half with a pat of butter

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Ingredients for Sourdough Hawaiian Banana Muffins

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/8 cup white sugar or equivalent sugar substitute like Splenda
  • 2/3 cup coconut oil, warmed
  • 2 large eggs
  • 1/2 cup Sourdough starter, stirred
  • 2 Ripe bananas
  • 1/2 cup cubed pineapple
ingredients for sourdough muffins, sourdough, flour, bananas, eggs, pineapples, coconut oil, sugar

Optional Ingredients (Toppings)

  • Unsweetened shredded coconut
  • Chopped walnuts
  • Chopped pecans
  • Chocolate chips

Instructions for Sourdough Hawaiian Banana Muffins

  1. Preheat the oven to 375F. Line a muffin tin with 12 liners. I like using silicone liners because they really are the gold standard in non-stick. Plus, they are reusable so better for the environment.
  2. In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  3. In a medium to a large-sized mixing bowl, mix together the warm (not hot) coconut oil, sugar (or sugar substitute), and eggs.
  4. Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.
sourdough batter for pineapple banana muffins
dry ingredients for pineapple banana muffins
  1. Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  2. Stir in the pineapples and mix until incorporated.
  3. Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
sourdough banana batter in a muffin try
  1. Pour 1/4 cup of batter into each muffin cup. Optional: Top with shredded coconut, walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.
hand holding shredded coconut
  1. Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.
sourdough pineapple and banana sourdough muffins browned outside layer
muffins topped with shredded coconut

Sourdough Hawaiian Banana Muffins

These muffins are light and fluffy in texture and full of tropical taste!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Dessert, Snack
Servings 12

Ingredients
  

  • 1.5 cups organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or other sea salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 cup white sugar (or equivalent amount of sugar substitute)
  • 2/3 cup coconut oil, warmed
  • 2 large eggs
  • 1/2 cup sourdough starter, stirred
  • 2 ripe bananas, mashed
  • 1/2 cup pineapple

Instructions
 

  • Preheat the oven to 375F. Line a muffin tin with 12 liners.
  • In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  • In a medium to a large-sized mixing bowl, mix together the warm (not hot) coconut oil, sugar (or sugar substitute), and eggs.
  • Add the stirred sourdough, and the mashed bananas. Stir to remove any large clumps.
  • Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  • Stir in the pineapples and mix until incorporated.
  • Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
  • Pour 1/4 cup of batter into each muffin cup. Optional: Top with shredded coconut, walnuts, pecans, or chocolate chips. I used shredded coconut.
  • Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.

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sourdough Hawaiian banana muffin pin

Keeping exploring with these posts:

How to Make Sourdough Banana Muffins

by 1 Comment

This recipe combines 2 ingredients that I love. Sourdough and Bananas. These Sourdough Banana Muffins are light and fluffy in texture. These are a great healthy snack to pack in your lunch or have as a breakfast on the go. Just make sure you are using ingredients processed in a nut-free facility if you are packing in your young kid’s lunches.

Interested in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough Starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Jump to Recipe Print Recipe
muffin cut in half with butter

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Ingredients for Sourdough Banana Muffins

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 3/4 cup Brown sugar (or 1/4 cup if using the Splenda version)
  • 2/3 cup coconut oil, melted
  • 2 large eggs
  • 3 Ripe bananas
  • 1/2 cup Sourdough starter, stirred
bruised bananas, sourdough starter, flour, eggs, spices and brown sugar

Optional Ingredients (Toppings)

  • Chopped walnuts
  • Chopped pecans
  • Chocolate chips

Instructions for Sourdough Banana Muffins

  1. Preheat the oven to 375F. Line a muffin tin with 12 liners.
  2. In a small mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon. Whisk the ingredients, making sure to remove any lumps. Set aside.
  3. In a medium to a large-sized mixing bowl, mix together the brown sugar, warm coconut oil, and eggs.
  4. Add the bananas and mix well, making sure to get rid of any large clumps. Add the sourdough starter and stir again until completely incorporated.
wet ingredients in a glass bowl
dry ingredients in a glass bowl
  1. Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  2. Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise.
sourdough banana batter in a muffin try
  1. Pour 1/4 cup of batter into each muffin cup. Optional: Top with walnuts, pecans, or chocolate chips.
  2. Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.
sourdough banana muffins
muffin cut in half with butter

Sourdough Banana Muffins

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Resting Time 15 mins
Course Breakfast, Dessert, Snack

Equipment

  • 2 Mixing bowls
  • 1 Muffin Tray

Ingredients
  

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or other sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 3/4 cup Brown sugar (or 1/4 cup if using the Splenda version)
  • 2/3 cup coconut oil, melted
  • 2 Large eggs
  • 3 Ripe bananas
  • 1/2 cup Sourdough starter, stirred

Instructions
 

  • Preheat the oven to 375F. Line a muffin tin with 12 liners.
  • In a small mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon. Whisk the ingredients, making sure to remove any lumps. Set aside.
  • In a medium to large-sized mixing bowl, mix together the brown sugar, warm coconut oil, and eggs.
  • Add the bananas and mix well, making sure to get rid of any large clumps. Add the sourdough starter and stir again until completely incorporated.
  • Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  • Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise.
  • Pour 1/4 cup of batter into each muffin cup. Optional: Top with walnuts or chocolate chips.
  • Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.

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sourdough banana muffin pin

More from Simple Muse

How to Make Sourdough Tortillas From Scratch

by 5 Comments

Sourdough Tortillas are a great versatile addition to your food toolkit and are a healthier choice than white or whole wheat versions. There are many benefits to Sourdough Bread, including:

Sourdough bread is made with a sourdough starter, which is a fermented mix of flour and natural yeasts that help the bread rise.

It is more digestible than regular bread because the fermentation process breaks down gluten that can cause bloating and other digestive problems.

The lactic acid in sourdough bread helps your body to absorb more of the nutrients from sourdough bread than you would from regular white of wheat bread. 

Zia Sherrell Jun 13, 2020, “Why sourdough bread is healthier than regular white or wheat bread”, INSIDER

This post contains affiliate links, which means I make a small commission at no extra cost to you.

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Reduce Food Waste

picture of wrap sandwich

We often cook in larger batches to save time during the week but don’t always like eating the same thing multiple times. Use Sourdough Tortillas to change it up. For instance, we often make up a big batch of ingredients for Taco Bowls, the next day we will add those same ingredients to a Sourdough Tortilla and voila – a different meal. Tortillas are a great way to reduce food waste by giving your leftovers a new purpose.

Ways to Enjoy Your Healthy Sourdough Tortillas

We love enjoying our Sourdough Tortillas

  • Use as flat bread for a sandwich
  • Makes a great base for oven flat bread topped with leftover meat and veg, topped with cheese and baked
  • Can pass as a naan
  • Soft Taco
  • Rolled up burrito (if you make them bigger in size)
  • Great sliced and toasted like a pita for dip
  • Quesadilla

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Ingredients

  • 3 cups organic flour
  • 1 cup sourdough starter (Check out my easy step-by-step guide to building your very own starter here)
  • 3/4 cup water
  • 1/4 cup oil (Olive or Avocado)
  • 2 tsp salt
  • 2 tbsp coconut oil (for cooking)
flour, sourdough starter, salt and glass jar containing water and oil

Steps:

1. The night before, add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)

sourdough tortilla ingredients in a bowl

2. Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).

dough in a bowl

3. Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.

4. The next day, place dough on a clean, lightly floured surface and roll into a long log. I use a silicone baking mat for pastry. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.

steps to shaping tortilla dough balls

5. Roll out each dough ball into a thin round tortilla.

6. Heat a cast iron pan with coconut oil.

7. Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.

8. Remove from heat, set aside. Repeat 11 more times.

Tip: I use 2 cast iron pans simultaneously to speed up overall cooking time. I place the cooked tortillas in the toaster over on warm setting to keep them warm.

How to Store Sourdough Tortillas

  • Stack tortillas with a piece of parchment paper between each layer.
  • Cover using either beeswax sheet or tin foil.
stack of sourdough tortillas
stack of sourdough tortillas

Sourdough Tortillas

These bubbly soft Sourdough Tortillas are full of flavour and a healthier option to the white or whole wheat varieties.
Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 30 mins
Course Mains
Servings 12

Equipment

  • Stand Mixer
  • Cast iron skillets

Ingredients
  

  • 3 cups organic flour
  • 1 cup sourdough starter
  • 3/4 cup water
  • 1/4 cup olive oil
  • 2 tsp salt
  • 2 tbsp coconut oil for cooking

Instructions
 

The Night Before

  • Add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)
  • Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).
  • Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.

The Next Day

  • Place dough on a clean, lightly floured surface and roll into a long log. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.
  • Roll out each dough ball into a thin round tortilla.
  • Heat a cast iron pan with coconut oil.
  • Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.
  • Remove from heat, set aside. Repeat 11 more times.
Keyword Sourdough, Tortillas, Wrap

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Simple Old Fashion Sourdough Pancake and Waffle Recipe

by 6 Comments

This is my families favourite way to make sourdough pancake and waffle. It reminds me of when I was a little girl cooking with my Nana. This old-fashioned sourdough recipe combines the flavours of sourdough, vanilla and cinnamon, gets a little crispy on the outside while maintaining a soft texture on the inside. This recipe is perfect because it works well for both pancakes and waffles.

waffles and pancakes side by side

This post contains affiliate links, which means I make a small commission at no extra cost to you.

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Sourdough Starter

If you don’t have a starter on the go, check out my post on How to Start a Sourdough Starter From Scratch, or if making one from scratch isn’t your vibe, check out my Focaccia Bread post in which I give options for acquiring a ready to use sourdough starter.

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Old Fashioned Sourdough Pancake and Waffle Recipe

Batter Ingredients

  • 2 cups sourdough starter, fed
  • 2 eggs
  • 1/4 cup pure desi ghee (can use regular melted butter or melted coconut oil). Ghee has a flavourful buttery flavour that helps give this recipe the old-fashion flavour.
desi ghee and coconut oil
  • 2 tsp vanilla
  • 1 tsp salt
  • 3 tsp cinnamon (can use less or omit if cinnamon isn’t your thing)
  • 1 tsp baking soda
  • 1-2 tbsp extra ghee or coconut oil for cooking

Making the Batter

  1. The night before (or 12-14 hours before you want to use your starter), fed starter. This will ensure it will be nice and bubbly when you want to use it.
sourdough pancake ingredients in a bowl
  1. Add the wet ingredients to a bowl (fed sourdough starter, eggs, ghee, vanilla). Stir to combine.
  2. Add the salt and cinnamon and stir making sure to get rid of any lumps and clumps.
  3. Add the baking soda and stir. This is my favourite part, watching the batter bubble up!

Old-Fashioned Sourdough Pancakes

pancakes on plate
  1. Heat cast-iron skillet over medium to low heat (I use 2 skillets to make the process go faster)
  2. Melt oil of choice (ghee, butter, or coconut)
  3. Add 1/3 cup of bubbly batter to the center of the cast iron skillet
  4. Cook until multiple bubbles form (about 1 min)
  5. Flip and continue cooking. Only flip once. When Pancake is easy to remove (doesn’t stick) it’s probably ready.
  6. Stack them on a plate and place in a warm oven until ready to serve.

Old-Fashioned Sourdough Waffles

waffles with maple syrup and whipped cream
  1. Heat your waffle maker
  2. Once ready, add 1/3 cup of batter to the center of the waffle maker, close the lid
  3. Follow cooking instructions to waffle maker. For mine, it is ready when the light turns green from red.
  4. Stack them on a plate and place in a warm oven until ready to serve.
waffle maker with cooked waffles
waffles and pancakes side by side

Simple Sourdough Pancake and Waffle Recipe

This delicious recipe is great for pancakes and waffles.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, Dessert
Servings 6 people

Equipment

  • Cast iron skillet
  • Waffle Maker

Ingredients
  

  • 2 cups sourdough starter, fed within last 12 hours
  • 2 eggs
  • 1/4 cup pure desi ghee (substitute for regular melted butter or coconut oil)
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1-2 tbsp extra ghee for cooking (substitute for regular melted butter or coconut oil)

Instructions
 

Making the Batter

  • The night before (or 12-14 hours before you want to use your starter), fed starter.
  • Add the wet ingredients to a bowl (fed sourdough starter, eggs, ghee, vanilla). Stir to combine.
  • Add the salt and cinnamon and stir making sure to get rid of any lumps and clumps.
  • Add the baking soda and stir. This is my favourite part, watching the batter bubble up!

Old-fashioned Sourdough Pancakes

  • Heat cast-iron skillet over medium to low heat (I use 2 skillets to make the process go faster).
  • Melt oil of choice (ghee, butter, or coconut).
  • Add 1/3 cup of bubbly batter to the center of the cast iron skillet Cook until multiple bubbles form (about 1 min). Flip and continue cooking. Only flip once. When Pancake is easy to remove (doesn't stick) it's probably ready.
  • Stack them on a plate and place in a warm oven until ready to serve.
  • Serve with maple syrup, fresh fruit, peanut butter or regular butter and coconut whipped cream.

Old-fashioned Sourdough Waffles

  • Heat your waffle maker according to instructions provided with maker.
  • Add 1/3 cup of batter to the center of the waffle maker, close the lid. Follow cooking instructions to waffle maker. For mine, it is ready when the light turns green from red.
  • Stack them on a plate and place in a warm oven until ready to serve.
  • Serve with maple syrup, fresh fruit, peanut butter or regular butter and coconut whipped cream.

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