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Sourdough Pumpkin Banana Bread

Sourdough Pumpkin Banana Bread

A delightful fusion of seasonal pumpkin and ripe bananas, elevated with the tang of sourdough. Perfect for breakfast or an afternoon treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 200 g bananas approx. 2 medium overripe bananas
  • 1 egg egg large 60g each
  • 150 g pumpkin puree
  • 80 g butter melted - can be salted or unsalted
  • 100 g sourdough starter or sourdough discard
Dry Ingredients
  • 200 g all purpose flour
  • 12 g baking powder
  • 100 g brown sugar
  • 50 g white sugar
  • 1 pinch salt
  • 0.5 tablespoon cinnamon or pumpkin pie spice

Equipment

  • Loaf Pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Mash the bananas in a large bowl. Add the egg, pumpkin puree, melted butter, and sourdough starter. Mix well.
  3. In a separate bowl, whisk together the flour, baking powder, brown sugar, white sugar, salt, and cinnamon.
  4. Combine the wet and dry ingredients, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread is delicious served warm with a pat of butter or a drizzle of honey. You can also add nuts or chocolate chips for extra texture and flavor.