Sourdough Banana Bread Recipe – Wonderful cake with ripe bananas

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  1. dawn Reply

    I made this down to the T and the texture was nice but it wasn’t sweet enough. Next time I would add either more brown sugar or a couple of tablespoons of granulated sugar.

    • Taste is different. Brown sugar is delicious. Those were the words 😉

  2. Cbarham Reply

    I love this recipe. Not too sweet and love the texture. But, curious on the Calories?? is that a typo? For Whole loaf?

  3. Eric Orr Reply

    I had to hunt for a recipe that used weight instead of volume. I’ve used this recipe several times over about three months with great success. I’ve made a few small changes, by adding some cinnamon to the flour, and using pecans instead of walnuts. I also substitute half of the nuts for approximately 150% more dark chocolate chips.
    About the same time I first used this recipe, I found the food geek channel on youtube, and subscribed. I only just today did I notice that this was Sune’s website! What a great resource for information!

    • Thank you <3

      More chocolate almost always mean more delicious 😀

  4. Kevin Reply

    Great recipe. Just made it. I added some chocolate chips and used avocado oil in the place of olive oil. Not to sweet. A good balance. My starter was fed with W.W and I used A.P for the remainder. I also used almonds in the place of walnuts. My wife and daughter enjoyed. Well done Sir.

  5. Sandra Reply

    Hi there Sune. I’m just asking about the baking soda. At 27 seconds in, you say there’s no baking soda, yet the written recipe clearly includes it. Is there much of a reason to include or exclude it?

    • It’s an error on my part. I had convinced myself it didn’t have any chemical leavening when I made the “talking head” part. Obviously it’s wrong 🙂