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Banana bread

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  • 115 g butter, cut into chunks
  • 160 g brown sugar
  • 5 medium-large mashed bananas
  • 2 large eggs
  • 1 tsp. salt
  • 1.5 tsp. ground cinnamon
  • 0.5 tsp. ground nutmeg
  • 260 g flour
  • 1 tsp. baking soda (Natron)
  • >100 sourdough starter (or 1 tsp. baking powder)
  • >100 g chopped walnutsoptional
  • >1 packet vanilla sugaroptional


  1. Heat oven to 150 °C. Line a 20 cm loaf tin.
  2. Melt butter in a large pan. Whisk in brown sugar until smooth, then stir in 3 mashed bananas. Whisk in eggs, vanilla, salt, cinnamon, nutmeg, baking soda (Natron), and sourdough starter (or baking powder). Whisk until the ingredients are fully dispersed in the batter.
  3. Add flour and stir until combined, add the chopped walnuts and the rest of the bananas (sliced). Scrape batter into prepared loaf tin.
  4. Bake banana bread for 75 minutes, or more. Test with a knife—the top third is often slowest to cook. The bread will get very dark but will not taste burnt.
  5. Let cool in pan. This banana bread is good on the first day but exceptional on the second and third.
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