Easy Sourdough Banana Bread Muffins
Enjoy my Easy Sourdough Banana Bread Muffins! Who knew that combining a sourdough starter with bananas could be a match made in muffin heaven? These Sourdough Banana Bread Muffins are a bit like that quirky couple you didn’t think would work, but somehow they’re perfect together. Plus, with a generous dollop of honey and some crunchy walnuts, this bake is more satisfying than a cuppa on a rainy day.
The Magic of Sourdough
With the complex flavour profiles, the simple joy of keeping a sourdough starter, and the wonderfully versatile sourdough starters, it's no secret that everybody is captivated by sourdough at the moment.
Keeping a sourdough starter on the go at all times is becoming a real must in my pantry. Fresh bread, quick cakes, and even scones are always at my fingertips, and it's been a fascinating process to explain the basics of fermentation to my children.
If you find yourself with little helpers in the kitchen, then allowing them to "take care" of their very own sourdough starter is a delightful way to give them their own piece of the kitchen without sacrificing too much of your space or sanity!
You'll adore these sourdough banana bread muffins as a sweet introduction into the world of sourdough!
A Starter Vs a Levain: What's the Difference?
A sourdough starter and a levain are both part of making delicious sourdough bread, but they have slightly different roles.
A sourdough starter is like the heart of the operation. It's a living culture of wild yeast and bacteria that you keep feeding with flour and water. This starter is your long-term bread buddy—you keep it alive, a bit like a pet, and it helps you bake bread over and over.
Now, a levain is more like a one-off version of that starter. When you want to bake, you take a bit of your starter and mix it with fresh flour and water to create the levain. Think of it as the 'power boost' your dough needs for the loaf you're making today. The levain is used up in the bread, while the starter sticks around for your next baking adventure.
So, the starter is like the never-ending battery, and levain is the burst of energy you use for one specific loaf. Keep your starter happy, and you'll always have fresh bread on the horizon!
The Ingredients
It only takes a handful of everyday ingredients to make this gloriously simple sourdough banana bread muffins:
Bananas: Those almost overripe bananas are the perfect candidate for these yummy muffins.
Walnuts: A good textural contrast is key to keeping your muffins enjoyable with every bite!
Ripe Sourdough Starter: A good starter or "mother dough" is the perfect way to keep healthy baked goods on hand at all times.
Honey: One of my favourite flavours to pair with banana and a natural sweetener, too!
Dark Brown Sugar: Like any good banana bread, we want that almost caramel cake batter to capture the warm, cosy feeling you get with banana bread!
Cinnamon and Nutmeg: Some of those classic Autumnal spices give the muffins a full flavour and balance the sweet honey.
Step by Step:
- Preheat your oven to 170°C (fan).
- Grease your muffin tray or pop in some muffin cases, then set the tray aside.
- In a large bowl, roughly mash the bananas (don’t go too fancy; we want some lumps for texture). Add the sourdough starter and whisk together using an electric whisk until well combined.
- Crack in the eggs, one at a time, then add the sugar, honey, and olive oil. Keep whisking until it’s smoother than your best chat-up line.
- In a separate bowl, mix all your dry ingredients. Then, gently fold them into the banana mixture. Be delicate now—like you’re folding your best shirt.
- Stir in the chopped walnuts.
- Pour the batter into the muffin cases and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the centre of a muffin; if it comes out clean, you’re good to go!
Frequently Asked Questions
1. How can I keep the sourdough banana bread muffins fresher for longer?
If you need to preserve your sourdough banana bread muffins for a longer period of time or you prefer batch baking, then you can freeze these muffins for up to three months in either freezer bags or air-tight containers.
You can also allow the cooled sourdough banana bread muffins to be stacked within an air-tight container with layers of kitchen towel between them to help them remain fresh.
2. Can I add chocolate chips or dried fruit to the muffins?
Personally, I love to use this sourdough banana bread muffins mixture as a base for a multitude of fabulous flavour combinations. A favourite in my household is dark chocolate chips or even tiny pieces of chopped fudge. I've had friends tell me they have placed Rolos in the middle of the muffins before baking for a gorgeous caramel surprise in the centre, but honestly, it's up to you!
3. Can I use wholegrain flour in this recipe?
Of course! Substitute the regular flour for wholegrain flour for a healthier alternative. I sometimes like to use wholegrain flour, rolled oats and raisins for a healthy on-the-go breakfast if I know we have an early start the next day!
For more sweet treats, head over to my desserts page and browse some of my absolute favourite desserts.
Remember, if you make these sourdough banana bread muffins at home, leave a comment or review on the page! I'm always here to answer any questions you might have when making this recipe yourself. Your feedback and questions are always welcome.
You can even tag me on Pinterest or Instagram so I can see your creations! It brings me so much joy to see you all re-creating my recipes, and it is a huge motivator for me to create more tasty recipes for you to share with family and friends.
Of course, this is always the best place to keep in touch, and I love hearing from you all!
Love, Nelly 🙂
Other Sweet Recipes You'll Love
These deliciously moreish sourdough banana bread muffins are ideal for lunchboxes or snacking on at home! They are my favourite way to use up leftover bananas or grab a sweet treat with my tea.
- 4 Bananas
- 2 tbsp Honey
- 1 cup Walnuts
- 100 grams Ripe Sourdough Starter
- 100 grams Dark Brown Sugar
- 2 Medium Eggs
- 1/2 cup Extra Virgin Olive Oil
- 1 3/4 cups Flour
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1 tsp Baking Soda
- Preheat your oven to 170°C (fan).
- Grease your muffin tray or pop in some muffin cases, then set the tray aside.
- In a large bowl, roughly mash the bananas (don’t go too fancy; we want some lumps for texture). Add the sourdough starter and whisk together using an electric whisk until well combined.
- Crack in the eggs, one at a time, then add the sugar, honey, and olive oil. Keep whisking until it’s smoother than your best chat-up line.
- In a separate bowl, mix all your dry ingredients. Then, gently fold them into the banana mixture. Be delicate now—like you’re folding your best shirt.
- Stir in the chopped walnuts.
- Pour the batter into the muffin cases and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the centre of a muffin; if it comes out clean, you’re good to go!
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
