Banana Rhubarb Sourdough Bread
Banana rhubarb bread. Photo by Rebecca Silus
I created this in the summer when the rhubarb was plentiful and I had bananas and starter to use up. I was happy with the flavor combinations—sour, tangy, just a little bit sweet and a delicate crumb.
Banana Rhubarb Sourdough Bread
This recipe makes one 9×5-inch loaf of moist banana rhubarb sourdough bread, combining the tangy depth of sourdough with sweet bananas and tart rhubarb. The sourdough starter is assumed to be 100% hydration (fed at a 1:1:1 ratio by weight).
Ingredients
250g (2 cups) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
213g (1 cup packed) brown sugar
2 large eggs, at room temperature
1/3 cup (80g) plain yogurt or sour cream
2 medium bananas (about 1 cup mashed)
1 cup rhubarb, finely chopped (1/4-inch pieces)
300g 100% hydration sourdough starter (fed at 1:1:1 ratio)
1 teaspoon pure vanilla extract
Instructions
Preheat and Prep: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease one 9×5-inch loaf pan or coat with nonstick spray. Set aside.
Prepare Bananas and Rhubarb: Peel and mash 2 medium bananas with a fork until smooth (about 1 cup). Finely chop 1 cup of rhubarb into 1/4-inch pieces. Set both aside.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar on high speed until smooth and creamy, about 2 minutes.
Add Eggs: On medium speed, add the eggs one at a time, beating well after each addition.
Incorporate Wet Ingredients: Add the mashed bananas, yogurt, sourdough starter, and vanilla extract. Beat on medium speed until just combined, about 30 seconds, scraping down the sides of the bowl as needed.
Combine Wet and Dry: With a spatula or the mixer on low speed, gently fold or mix the dry ingredients into the wet ingredients until no flour pockets remain. Add the chopped rhubarb and fold gently to distribute evenly. Do not overmix to preserve the sourdough starter’s activity.
Fill Pan: Spoon the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle 1 teaspoon of brown sugar on top for a slightly crisp crust.
Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 40 minutes.
Cool: Remove from the oven and let the bread cool in the pan on a wire rack for 1 hour, then transfer to the rack to cool completely.
Storage
Store covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
The bread tastes best on day 2 as the flavors meld together.
Notes
Sourdough Starter: The 300g starter should be active and bubbly, fed at a 1:1:1 ratio (e.g., 100g starter, 100g flour, 100g water) prior to use.
Rhubarb: Fresh or frozen rhubarb works; if using frozen, do not thaw before chopping.
Yield: This recipe is designed for one 9×5-inch loaf. For two smaller loaves, divide the batter evenly between two 8×4-inch or 9×5-inch pans and reduce baking time to 45–55 minutes, checking for doneness
Updated: 4/28/25 As noted, there were a few things missing from the original recipe—I’m sorry, ladies!! Planning on trying this again in the next week.
