On the third Wednesday of every April, the world celebrates #NationalBananaDay. And rightly so, since more than 100 billion of them are consumed each year worldwide. Happily they are grown “in more than 100 countries with tropical climates” to meet that demand.

However the bulk of the USA supply comes from Latin America. And as Americans, we each eat about 90 bananas each. That’s an “average of 27 pounds per person every year,”[1] making it the top fruit choice by 2 of every 3 Americans.[2]

While it is the quick grab-and-go fruit of choice, it is a good one for nutrition too. Bananas are a “low-fat, low-calorie snack that offers a boost of fiber, potassium, and vitamins, with B6 and C leading the way. It also provides a healthy gram of protein, too …They also add so much delicious flavor to baked goods. Many bakers know that when those bananas turn brown to toss them in the freezer for baking muffins and breads later.”[3]

But ripe bananas do not have to make their way into the freezer, because 10 minutes is all that it takes to mix up a delicious loaf of banana bread, that will be warm and ready 50 minutes later. And best of all, you can either an make and bake it fast using up some of that sourdough discard or long fermenti* it 8–12 hours for better digestion using active starter.

“The most delicious and moist sourdough banana bread is a simple and classic quick-bread.”[4] —Lisa at Farmhouse on Boone
(This recipe is an adapted recipe from both Lisa’s and from Martha Stewart‘s[5] blog sites; remember to give them some love❤️ )

Quick (or Long Fermented*) Sourdough Banana Bread

Serving Size:
1 Loaf (about 12 slices)
Time:
Prep Time: 15 min.
(Long Ferment: 8–12 hours)
Difficulty:
Quick and easy

Ingredients

  • 1⁄2 cup|120g active sourdough starter or discard
  • 2 cups|250g all-purpose or whole-wheat flour
  • 1 tsp|5g baking soda
  • 2 tsp|10g baking powder
  • 1 tsp|3g sea salt
  • ¾ tsp|2g ground cinnamon
  • ¼ tsp|1⁄2 g nutmeg
  • 1⁄2 cup|113g melted butter (or 1/3 cup|71g extra-virgin olive oil
    plus more for brushing and coating the baking pan [or vegetable cooking spray])
  • 1 cup|220g dark brown sugar
  • 3|350g ripe bananas, smashed
  • 2|140g large eggs
  • 1 tsp|4.3 vanilla extract
  • Optional ingredients may include pecans or walnuts, chocolate chips or chunks

Quick Bake Directions

  1. If baking immediately, preheat the oven to 350°F|175°C
  2. Lightly grease a standard loaf pan (9×5×3 inch|23x13x8cm) with butter.
  3. Combine the flour, baking soda, baking powder, and salt in one separate bowl. 
  4. In your stand mixer (or a second bowl), mix softened butter (or oil) and brown sugar until light and fluffy. 
  5. Add in the eggs, vanilla, bananas, and sourdough discard or active starter. 
  6. Fold in the dry ingredients, just a bit at a time until it is combined, but not overmixed, which developed gluten and a denser loaf.
  7. If using optional ingredients, fold them gently into your dough (remember the baking soda and powder are working with your starter immediately, so too much mixing may deflate the dough).
  8. Pour the batter into your greased pan. (You might also line the loaf pan with a piece of parchment paper).
  9. Bake for 50–60 minutes, but test the bread at 50 minutes to see if a toothpick or cake tester comes out clean. Mine did but it was not done, so it had to go back in for 20 more minutes. Either my altitude or stove made this bake more slowly.
  10.  Allow the bread to cool for one hour before removing it from the pan.

*Long Ferment Directions from Lisa at Farmhouse on Boone

  1. “12-24 hours before you plan to make banana bread, mix together sourdough starter, melted butter, eggs, and flour. Cover with a towel or plastic wrap and allow to ferment at room temperature for 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours.
  2. “The next day, preheat oven to 350 degrees.
  3. “Using a stand mixer with the paddle attachment, add brown sugar, vanilla, mashed bananas, salt, baking powder and baking soda to mixing bowl.
  4. “I highly recommend using a stand mixer because the fermented dough will be stiff and difficult to combine with the other ingredients by hand.
  5. “Set on low to medium speed until completely combined.
  6. “Pour into loaf pan and bake for 50-60 minutes.
  7. “Allow to cool in the pan for one hour.“[6]

Articles Cited

1. Joanne Hutson, “Go bananas for…bananas,” Mayo Clinic News Network. April 2017.
2. M. Shahbandeh, Favorite fruit consumption United States by type 2021, Statista, Apr 8, 2022
3. National Day Calendar, National Banana Day
4. Lisa, Sourdough Banana Bread, Farmhouse on Boone
5. Martha Stewart, Sourdough Banana Bread, Explore Martha Stewart

Did you bake anything for #NationalBananaDay? Tell us about it in the comment section below