Sourdough Banana Bread with Crumbs

Banana bread is just not quite as good in this baker’s opinion, without the crumbs on top. I find that true for most tea breads and muffins too. There is just something about the crumbs that makes people say, “Wow!” In the past, my boys wanted me to make a loaf of  just “crumbs.” I think that is like eating the icing without the cake….

Sourdough Banana Bread is moist and delicious. You can add walnuts if you like, I like walnuts, but it seems I am the only one, so my bread is walnutless.

 

You can also substitute pumpkin puree and make pumpkin bread, but I would add more spices then. If I had my way, I would not only add walnuts to the batter but I would put chopped walnuts in the crumbs as well…. yum! Ah well…

 

Sourdough Banana Bread with Crumbs

Makes two loaves

Wet ingredients- Mix in a medium mixing bowl:

  • 13 oz/368g- Sourdough Starter @ 100% hydration
  • 12 oz/340g- milk (don’t forget to scald and cool before using or use canned milk)
  • 11 oz/311g- (about two large bananas or three small) Pureed/mashed very ripe bananas 
  • 8  oz/226g sugar
  • 3 large eggs
  • 5 oz/113g oil
  • 1 Tablespoon Vanilla extract
Mix above ingredients very well using a mixing whip.
Next …
Dry ingredients-Mix in a separate medium sized mixing bowl:
  • 18 oz/510g All Purpose flour
  • .5/14g oz salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder

Mix the dry ingredients into the wet ingredients just until the two are incorporated. Fill the baking tins about 7/8 full and spread crumbs on top, pressing some of the crumbs into the batter.

Crumbs:

  • 4 oz/113g sugar
  • 5 oz/141g AP flour
  • 4 oz/113g oz butter
Using your hands, rub the butter and dry ingredients together, until you can press the mixture together in your hands and form some large lumps. Spread these crumbs on top of your banana bread batter, pressing some of the crumbs into the batter, especially around the edges of the pan. Pour into an oiled loaf pan. Fill to about 7/8 full.
Bake @ 350F for 50-60 minutes or until a knife blade comes out clean when pushed into the center of the bread. The knife test is more important than the amount of baking time. 

This recipe will make two loaves and uses about half the amount of sugar and fat as a regular loaf, so if you like sweet bread, you may want to add double the amount of sugar.

Optionally add chopped walnuts, raisins, figs or other chopped dried fruit.

 

 

 

Yummy Banana Bread…. with Crumbs!  Have fun baking… I always do.

 

Sent to Wild Yeast, YeastSpotting

 

 

 

 

16 Responses to 'Sourdough Banana Bread with Crumbs'

  1. greg says:

    I know what my next project is going to be

  2. Neela says:

    Why do you scald the milk?

    • northwestsourdough says:

      Hi Neela, pasturized milk still has enzymes in it that can interfere with bread baking. You can use canned milk or dry reconstituted milk without scalding, but regular milk should be scalded.

  3. rosie_kate says:

    Wow. I think I’ll be trying this first thing TOMORROW. However, I like it with not only walnuts, but also chocolate chips. ;-P

    • northwestsourdough says:

      Oh yea! Right on with the chocolate chips. I have made Banana bread with chocolate chips before and I loved it. Thanks for the reminder!

  4. i love the look of this recipe..how serendipitous that i have some bananas languishing..jane

  5. MC says:

    I love the cover of crumbs on this bread. Looks like snow… or thatch. Perfect for the season! The bread must be just divine and completely addictive. Wonderful!

  6. Tom says:

    What kind of pans are those? Sheesh….I need baking utensils!
    Tom

  7. Jenni says:

    This banana bread looks delicious! I love making sourdough banana bread, but the crumbs on top are definitely calling to me! :)

  8. Janetan says:

    Hi Teresa,
    I’m glad that i found your blog. Because in Malaysia, can be said very few people know about sourdough and bake with sourdough too. It is due to my children’s health i choose sourdough bread and i learned about it since last year. there are many error but it brings the success along. oh, about this recipe of yours, I’m totally love it, because the texture and the fuss free method. this will be my Bake-Frequently recipe. Thanks for sharing.

  9. Dana says:

    Hi Teresa! May I have your permission to pin your Sour Dough Banana Bread on my Pinterest board, Banana Bread Basket,
    found here…http://pinterest.com/dorana1/banana-bread-basket/
    I will look forward to your reply! Thanks so much!

  10. tonyk says:

    TERESA,

    TRY PUTTING PECANS IN THIS BREAD INSTEAD OF WALNUTS IT WILL MAKE A GREAT DIFFERENCE — I LIVE IN TEXAS AND WE PRODUCE MANY MILLIONS OF PECANS IN THE STATE — THEY ARE EVEN BETTER IF ROASTED FOR 5-6 MIN. IN THE OVEN — BE SURE NOT TO OOVER COOK IN THE OVEN OR THE NUTS WILL BE A BIT BETTER — I WILL TRY THIS BREAD ADDING PECANS AND WILL SEND RESULTS —

    TONYK

  11. tonyk says:

    OOPS, I MEANT THE NUTS WOULD BE BITTER —

    TONYK

  12. Erin Kokinda says:

    I was so excited to try this recipe, especially with the crumb topping. I baked as the recipe directed, and added the crumb topping. Mine looked nothing like the picture above. It sank to the bottom of the pan when baking. Not only did I have this reaction, but my mother also had the same thing happen when she baked hers. I don’t know how to fix it, any suggestions?

    • northwestsourdough says:

      Hi Erin, I’ve made this recipe for years and it’s been baked by lots of other baker’s. I’ve never heard of the crumbs sinking to the bottom so I have no idea what is going on for you.

      • Erin Kokinda says:

        I guess I will have to try it again. The crumb topping was really mushy, not like the picture. It looked almost like really wet play sand. I knew it would just melt into the bread when I started cooking it. I think next time I will try a different crumb topping, and more sugar to my bread…I like it sweet. Any other opinions, are greatly appreciated, I love banana bread.

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