Sourdough starter is an amazing addition to one of my favorite breads. Cranberries are a great addition also. Love to slice and toast it in the morning with a little butter.


Recipe Summary

10 mins
1 hr
10 mins
1 hr 20 mins
1 loaf


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  • Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well.

  • Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir into the banana mixture until just combined. Do not overbeat. Fold in pecans, almonds, and cranberries.

  • Pour batter into the prepared pan. Let batter rest for about 10 minutes.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes.

Nutrition Facts

472 calories; protein 8.2g; carbohydrates 72.8g; fat 17.9g; cholesterol 43.8mg; sodium 356.5mg. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
Delicious and very moist. My husband is addicted. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great recipe! Just a tang of sourdough taste. Good for those who have a sensitivity to extreme flavors. I followed the recipe completely and made many loaves for our community kitchen. Read More
Rating: 5 stars
The sourdough starter is what made me want to try this recipe. I made the batter and baked it as muffins and waffles. I reduced sugar to 3/4 cup since I prefer things a little less sweet. Waffles took only 5 minutes and came out great. I baked muffins at 375 for 27 minutes. My husband especially liked the muffins. I thought the interior could have been cooked a bit more so next time I will reduce the oven temperature to 350 and bake them for 30 minutes. This is definitely a keeper. I look forward to trying this recipe with nuts and cranberries next time. Thanks for a great recipe. Read More
Rating: 5 stars
It was delish! I used a blood orange flavored olive oil instead of butter and golden raisins. Also used half whole wheat flour and half white. The subtle flavor of the blood orange olive oil compliments the banana very nicely. Will definitely make again, as I’m always looking for ways to use my sour dough starter. Read More
Rating: 4 stars
Didn't change a thing. I am baking them now. Look good. Made them into muffins, got 17. Filled cupcakes full. Read More
Rating: 5 stars
Delicious and very moist. My husband is addicted. Read More