This is the most delicious potato flake sourdough banana bread recipe. It’s soft, moist, and full of the perfect nutty crunch. One of the great things about this banana bread is the ability to do a long ferment, or bake right away. Sometimes you’ve got to whip something up with little to no heads up, but other times you can plan ahead. When you allow the dough to ferment, it will be much easier to digest and provide more health benefits.
Another great thing about this recipe is that you can use potato flake starter discard or active starter. using excess starter not only cuts down on waste, but also makes it easier to whip up instead of having to wait on the wild yeast in your starter to feed.
If this is your first time hearing about a , potato flake sourdough starter, don’t let it scare you! It’s super easy to make your own new starter or you can convert your traditional starter if you already have one.
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TOOLS YOU WILL NEED:
Stand mixer with flat beater attachment (optional, but makes it easier)
Measuring cups and spoons
Parchment paper
INGREDIENTS:
Ingredients for the bulk ferment:
2 1/4 cups all purpose flour (320 grams)
1/2 cup honey (170 grams)
1/2 cup melted butter (113 grams)
1 egg
1/2 cup potato flake starter (130 grams)
1/2 cup plain yogurt (125 grams)
Ingredients to add after the bulk ferment:
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 ripe bananas mashed (2 cups, 450 grams)
1/2 cup chopped walnuts – optional
coconut sugar or brown sugar for sprinkling on top
How to make potato flake sourdough banana nut muffin dough:
Prepare the Batter:
In the bowl of the stand mixer, whisk together egg, yogurt, cooled melted coconut oil, potato flake starter, and honey.
Add the flat beater attachment to the stand mixer and combine the all-purpose flour in with the wet ingredients. Mix on low speed until all ingredients are well incorporated.
TIP: Be sure that the coconut oil is not hot or it will kill your starter and cook the egg.
Cover the mixing bowl with plastic wrap or a beeswax wrap to create an airtight seal to prevent batter from drying out. Allow the mixture to ferment at room temperature for 8-12 hours. This long fermentation enhances the bread’s flavor and digestibility.
After Fermentation:
Preheat your oven to 350°F (175°C).
Mash your bananas very well until there are almost no lumps, this will help them incorporate easier into the fermented batter.
TIP: Use a hand mixer to mash the bananas to make it easier!
To the fermented mixture, add salt, baking soda, ground cinnamon, and vanilla extract. Mix on low speed until the ingredients are combined. Slowly add in the mashed bananas a little bit at a time to allow them to incorporate easier. Once it seems to be incorporated well, use a silicone spatula to scrape the sides of the bowl and especially the bottom to make sure everything has bananas included.
If using, fold in the chopped walnuts with a spatula, ensuring they are evenly distributed throughout the batter.
Bake the Potato Flake Sourdough Banana Bread:
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle coconut sugar or brown sugar over the surface for a sweet, caramelized crust.
Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with only a few moist crumbs attached.
Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing. This cooling process ensures the bread sets properly, resulting in clean slices.
Tips for Success:
- Fermentation Time: Allowing the batter to ferment for the full 12 hours will yield a more pronounced sourdough flavor and improved digestibility. However, if you’re short on time, an 8-hour ferment will still produce delicious results.
- Banana Ripeness: Using overripe bananas with brown spots will impart natural sweetness and moisture to your bread, enhancing its flavor and texture. Collect peeled ripe bananas in the freezer and allow them to thaw when you are ready to use them in a recipe.
- Nut Variations: Feel free to substitute walnuts with other nuts like pecans or almonds, or omit them entirely if you prefer a nut-free loaf.
- Storage: Store the cooled banana nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to three months.
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Potato Flake Sourdough Banana Bread
Equipment
- Stand mixer with flat beater attachment (optional, but makes it easier)
- measuring cups and spoons
- Bread pan
- Parchment Paper
Ingredients
Ingredients for the bulk ferment:
- 2 1/4 cups all purpose flour 320 grams
- 1/2 cup honey 170 grams
- 1/2 cup melted butter 113 grams
- 1 egg
- 1/2 cup potato flake starter 130 grams
- 1/2 cup plain yogurt 125 grams
Ingredients to add after the bulk ferment:
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 4 ripe bananas mashed 2 cups, 450 grams
- 1/2 cup chopped walnuts – optional
- coconut sugar or brown sugar for sprinkling on top
Instructions
- In the bowl of the stand mixer, whisk together egg, yogurt, cooled melted coconut oil, potato flake starter, and honey.
- Add the flat beater attachment to the stand mixer and combine the all-purpose flour in with the wet ingredients. Mix on low speed until all ingredients are well incorporated.
- Cover the mixing bowl with plastic wrap or a beeswax wrap to create an airtight seal to prevent batter from drying out. Allow the mixture to ferment at room temperature for 8-12 hours. This long fermentation enhances the bread’s flavor and digestibility.
- Preheat your oven to 350°F (175°C).
- Mash your bananas very well until there are almost no lumps, this will help them incorporate easier into the fermented batter.
- To the fermented mixture, add salt, baking soda, ground cinnamon, and vanilla extract. Mix on low speed until the ingredients are combined. Slowly add in the mashed bananas a little bit at a time to allow them to incorporate easier. Once it seems to be incorporated well, use a silicone spatula to scrape the sides of the bowl and especially the bottom to make sure everything has bananas included.
- If using, fold in the chopped walnuts with a spatula, ensuring they are evenly distributed throughout the batter.
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle coconut sugar or brown sugar over the surface for a sweet, caramelized crust.
- Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with only a few moist crumbs attached.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing. This cooling process ensures the bread sets properly, resulting in clean slices.
Mega do you have a recipe for Pumpkin Bread using canned pumpkin puree? I have a lot of older friends that love both Banana as well as Pumpkin Bread.
Yes! Click here to go directly to the pumpkin bread recipe. You can omit the pumpkin seeds on top if you want 🙂