It’s officially time to make all things pumpkin! Have I told you how much I love the Fall and pumpkin season yet? This Sourdough Pumpkin Banana Bread is truly one of my favorite Fall treats. It’s pumpkin but not too sweet and just absolutely delightful any time of day.
Indulge in the flavors of fall with this delicious Sourdough Pumpkin Banana Bread recipe. Perfectly pumpkin with a touch of sweetness.
Table of Contents
- Why I love this recipe
- Ingredients & substitutions
- How to make
- FAQ’s
Why I Love This Sourdough Pumpkin Banana Bread Recipe
Fall and pumpkin are two of my favorite things. I love the crisp air and freshness the Fall weather brings. I also love Fall’s flavors like pumpkin, apple, squash, kale, and thyme. Another thing I love about this recipe is that I love an easy banana bread. It seems to never fail that I buy more bananas than we will eat in a week so I am left with over-ripe bananas that will only be good for some delicious banana bread… or maybe they get over-ripe on purpose ;). Either way, this is the perfect recipe to use up those over-ripe bananas (whether on purpose or not… I won’t tell) and get the warm delicious flavor of Fall. My Sourdough Pumpkin Banana Bread is easy to make and absolutely divine.
Ingredients & Substitutions
- Sourdough starter
- All-purpose flour
- Milk (could use nut milk)
- Maple syrup
- Butter
- Cinnamon
- Pumpkin pie spice (could use more cinnamon)
- Bananas
- Pumpkin puree
- Eggs
- Vanilla
- Baking soda
- Baking powder
- Salt
- Brown sugar (could use regular sugar or coconut sugar)
- Walnuts
How to Make My Sourdough Pumpkin Banana Bread
To long ferment:
Mix together the sourdough starter, flour, milk, maple syrup, butter, cinnamon, and pumpkin pie spice. Cover and let sit for 8 hours on your counter.
When ready to bake the bread, preheat your oven to 325 degrees and line your loaf pan with parchment or spray with oil.
Now, in a separate bowl, combine the bananas, pumpkin puree, eggs, vanilla, baking soda, baking powder, salt, brown sugar, and walnuts(if using).
Add your mixture into the bowl with the sourdough mixture and mix until everything is thoroughly combined.
Pour your batter into the prepared loaf pan.
Sprinkle walnuts and 1-2 tablespoons of brown sugar on top of your batter.
Bake for 75-90 minutes.
Let cool before removing from loaf pan or slicing.
FAQ’s
Can I freeze the bread after baking?
Yes! Make sure you let it cool thoroughly before. I would also pre-slice the bread, wrap it in plastic wrap, and put it in a reusable bag or zip-lock bag before putting it in the freezer.
Do I have to wait 8 hours before making the bread?
No! You can easily combine all your ingredients and bake your bread immediately. Fermenting the sourdough mixture for 8 hours gives you more of the benefits you won’t get by making a “quick bread.”
Sourdough Pumpkin Banana Bread
Ingredients
- 1/2 C Sourdough starter
- 2-1/2 C All-purpose flour
- 1/4 C Milk whole
- 1/2 C Maple syrup
- 1/2 C Butter melted
- 1 Tbsp Cinnamon
- 1-1/2 tsp Pumpkin pie spice
- 1/2 C Pumpkin puree
- 2 Eggs
- 2 Bananas mashed
- 1 tsp Vanilla
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/4 C Brown sugar plus 1-2 Tbsp more for topping
- 1/2 C Walnuts plus 1-2 Tbsp more for topping
Instructions
- Mix together the sourdough starter, flour, milk, maple syrup, butter, cinnamon, and pumpkin pie spice. Cover and let sit for 8 hours.
- When ready to bake the bread, preheat your oven to 325 degrees and line your loaf pan with parchment or spray with oil.
- In a separate bowl, combine the bananas, pumpkin puree, eggs, vanilla, baking soda, baking powder, salt, brown sugar, and walnuts(if using).
- Add your mixture into the bowl with the sourdough mixture and mix until everything is fully combined.
- Pour your batter into the prepared loaf pan.
- Sprinkle walnuts and 1-2 tablespoons of brown sugar on top of your batter.
- Bake for 75-90 minutes.
- Let cool before removing from loaf pan or slicing.
When do I use the eggs. In the first part with the sourdough starter portion or the next part with the bananas and pumpkin purée? You left the that part out. Also, the first part for the 8 hours, is that refrigerated or on the counter?
Thanks,
Laura
Hi Laura!
The eggs will be added in the second part of this recipe with the bananas and pumpkin- thank you for catching this error. The 8 hour long-ferment will take place on the counter. Let me know if you have any other questions! -Sarah
Thank you Sarah!
You’re welcome!