Sourdough Banana Mini Loaves annnnd the furnace update…..
Well on the down side, we still have no furnace and the nights are down to minus 15 degrees Celcius (5 degrees F). Time to cuddle up! On the up side, I made these Sourdough Banana Mini Loaves today and they are delicious!!!
I got some sourdough starter from a friend of mine last weekend and to keep the starter alive, you have to “feed” it each week. 
I will do a post on sourdough but in the meantime, if you are interested, this is a good informative page. Rather than tossing out some of the sourdough starter to make room to feed it, I made Sourdough Banana Mini Loaves. I had some overripe bananas in my freezer to use up and sourdough starter to get rid of. I like making mini loaves because they bake up quicker than a full size loaf. They are already portion controlled. That is a good thing because they are good. The texture on them was delicious!
This is not a recipe I developed. In fact, I followed it almost to a tee from the Pinch My Salt food blog. I didn’t add the walnuts because, well, we didn’t have walnuts.
My Kitchen Aid stand mixer mixed up the dough for me but you could just use a hand mixer.
I pulled my frozen bananas out of the freezer and preset my oven to 350 F. Then I greased my mini loaf pans.
I measured out my dry ingredients — flour, salt, baking soda and sugar — into my mixing bowl. Next, I just stirred those up to combine.
In went the sourdough starter, butter, egg, banana and vanilla. I put the sourdough starter in first and then cut chunks of the butter into the mixture. If you don’t have sourdough starter, I think you could still make these and they would be good. You might consider adding an extra egg though. The Pinch My Salt recipe calls for softened butter but, if you recall, I do not have a furnace. Accordingly, my butter went in in hard chunks. The original recipe also called for mashing the banana or cutting it into chunks but because I had frozen bananas, I just squeezed it out of the peel and dropped it in whole. The mixer handled the banana nicely for me. The butter didn’t get fully incorporated and I wondered about that but it turned out delicious.
Once it was nicely mixed, I filled my mini loaf tin up 2/3 of the way. I got 12 mini loaves out of the recipe.
I baked them for about 35 minutes at 350 F.
If you were making these for a brunch, they would be a good addition to Cheesy Pepper Savory Scones!
Sourdough Banana Mini Loaves
Individual servings of banana loaf made with sourdough starter.
Ingredients
- 1 1/2 c flour
- 1 c sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c sourdough starter
- 1/2 c butter softened
- 3 medium overripe bananas mashed
- 1 egg large
- 1 tsp vanilla
Instructions
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Preheat oven to 350F. Grease mini loaf pans. Set aside.
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In your mixing bowl, combine the flour, sugar, baking soda and salt. Mix together.
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Next add the sourdough starter. Then cut butter into chunks into the bowl and add the mashed bananas, egg and vanilla. Start your mixer on low and gradually increase the speed as the ingredients combine.
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Once it is fully mixed, fill a 12 mini loaf tin 2/3 full and place in the oven to bake for 30 to 35 minutes. They are done when a toothpick comes out clean.
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Let cool for a couple of minutes and then remove from the loaf tin. Serve with butter and enjoy!
AMAZINGGGGG!!!
Love these! Going to makes these for my family over the holidays, thanks for the awesome recipe! 🙂
These are so delicious and easy to make! I have made these twice now using a muffin tin and found it took about 20 min. I would not recommend using liners as the muffins seemed to stick a bit. Greasing the tins worked perfectly.
Thanks for the intel, Monique. I am sure that is helpful to people!
May i know what is the purpose of adding in sourdough starter in the recipe?
Hi Amy! I think the sourdough starter has two functions. One is that it is a leavening agent (or something that helps the loaf to rise up) and the other is that it adds a depth to the flavour that isn’t there with regular banana bread. If you don’t have sourdough starter, there are tons of recipes out there for regular banana mini loaves. Let me know if you try it and how you liked them!
Also, Amy, if you do make these, I am adjusting my number of servings down to 8 – 10 as I like the serving size better.
I never leave comments on recipes, but this was a 10 out of 10 recipe! SIMPLE, AMAZING and DELICIOUS! The only modification I made was using coconut sugar in place of regular, since that was all I had on hand and I mixed it by hand with a spatula. The recipe filled 4 “mini” loaf pans (4″ x 6″). Thank you for sharing this great recipe!