Sourdough Oat Banana Bread
A sugar-free, healthy banana bread made with sourdough starter and oat flour. It stays moist for days thanks to the starter and healthy fats.
Sourdough Math
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
Preheat oven to 175°C (350°F). Line a 25cm loaf pan with parchment paper or lightly grease it with oil.
In a bowl, mash 3 bananas with a fork until pureed. Add honey, eggs, oil, and plant milk. Mix thoroughly, then add the sourdough starter and combine until dissolved.
In a separate bowl, whisk together the oat flour, cinnamon, nutmeg, salt, and baking soda.
Pour the dry ingredients into the wet mixture. Fold together with a spatula—do not overmix, just until combined. Stir in most of the chopped nuts (save some for the top).
Resting step (The Secret): Let the batter rest in the bowl for 20-30 minutes. This allows the oat flour to hydrate and the starter to react with the baking soda.
Pour the batter into the prepared pan. Slice the remaining banana in half lengthwise and place it cut-side up on top of the batter. Sprinkle with the reserved nuts.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before slicing.
Baker's Insight
"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"
The Science Behind This Bake
Master the techniques in our Sourdough Lab