22 Reviews of Sourdough Banana Bread

From: goldenraspberry

On Oct 7, 2006

I made this for breakfast today and everyone loved it! I spooned the batter into silicone muffin trays instead of a loaf pan. I reduced the cooking time to 30 minutes. Turned out perfectly! Thanks

From: Chipfo

On Nov 13, 2005

Excellent recipe for using up starter. I used very well ripened bananas and both the vanilla and orange rind. I also used 2 eggs because I like my banana bread fairly dense and moist. It rose up and baked very well and I love the crust. Even with the additional egg it is still fairly light and not quite as dense as some other banana breads. Good job, this is a definate keeper.

From: Buster's friend

On May 10, 2007

OMG! It is sooo worth waiting 3 days for my starter to get going to make this bread! Ordinarily I am not a fan of banana bread but I had some bananas I was getting sick of throwing into smoothies soo...the texture & flavor on this loaf can not be beat! It has a light crumb, delicately scented & flavoured by the banana - NO GREASINESS & not overwhelmingly sweet. Perfect! After cutting the shortening with a pastry cutter the loaf came together as ast as any quick bread (but oh so much tastier!) LOL - I forgot to mix in the walnuts & realized that as I was pouring into the laof pan - just dumped it back into the bowl & mixed 'em in - no problemo! I am going to make 3 more of these & bring them in to my peridontist's office on my day of surgery next week! (Trust me, if this was not a GREAT recipe I would not be doing that!) addendum - the orange zest really makes this special! Just realized I used only 1/2 cup of sugar - will continue making it this way.

From: PaulaG

On Aug 21, 2005

Made this as per instructions using the orange rind and finely chopped walnuts. It rose beautifully and after sitting overnight had a wonderful flavor. Something I will do again, as I am always looking for ways to use my starter.

From: Lilyvictoria

On Nov 24, 2002

Delicious, specially with the orange rind, easy to make. Loved it!

From: Ray #2

On Nov 11, 2006

no-brainer, 5-star recipe. I used 2&1/2 large blackend bananas and a full cup of coarsely chopped pecans instead of 3/4 c walnuts. I used two small guinea fowl eggs (long story). Step 6 says to "pour" the batter into the loaf pan. My thick batter was not pourable, so I "plopped" it. I iced the loaf with some leftover sour cream (carrot cake)icing. We enjoyed the bread even more after a night in the fridge! This flexible and forgiving recipe is a keeper. Kudos to Julesong! ---Ray#2

From: Jenny Mac

On Aug 27, 2005

Made this with some starter I had left. It was my first Sourdough cake recipe. I used margarine since I didn't have shortening (not sure what it is actually) and the cake looked beautiful when it was baked. It was however very crumbly to cut, but the flavour more than made up for that. My husband loves banana cakes and this was a nice cake to try my sourdough starter with.

From: Abby Girl

On Aug 6, 2008

Made my world rock!!! I exchanged the walnuts for chocolate chips as my DH is not supposed to eat nuts. Nice way to use up my sourdough starter and some frozen bananas that I had in the freezer. I thought the bananas would release too much liquid, but everything worked out wonderfully! As I usually freeze my quick breads, I made these into 2 smaller loaf pans (they were done in 40 - 45 minutes). I find that they are easier to cut into slices when frozen. I also tried Kittencal's Pan Release, Better Than Pam Spray! (Professional Pan Coating) #78579 and it worked like a snap! This one is going into the books!! Great contribution!

From: Galley Wench

On Sep 3, 2007

5 Bright Stars . . . wonderful texture and flavor. I used the vanilla this time, but will try the orange rind the next. Thanks for sharing!

From: Chef #506940

On Mar 19, 2008

This is the beast banana bread I have ever made. I brought it to a potluck and it was a big hit.