Sourdough Banana Bread with Butter 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 walnut-less (see Instagram photo at the bottom of the page).

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…

Download and printout formula:

Sourdough Banana Bread with Butter Crumbs  – All rights reserved worldwide  Teresa L Greenway

Makes two loaves 9″ x 3″ x 5″ pans. 

Wet ingredients- Mix in a medium mixing bowl:

  • 13 oz/368 g- Sourdough Starter @ 100% hydration
  • 10 oz/283 g- full fat milk (or use canned milk or a milk substitute)
  • 11 oz/311 g- (about two large bananas or three small) Pureed/mashed very ripe bananas 
  • 8  oz/226 g sugar
  • 3 large eggs
  • 5 oz/142 g oil or melted butter
  • 1 Tablespoon Vanilla extract

Mix above ingredients very well using a mixing whip.
Next …
Dry ingredients-Mix in a separate medium sized mixing bowl:

  • 20 oz/566 g All Purpose flour
  • .5/14 g 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.

Butter Crumbs:

  • 4 oz/113 g sugar
  • 5 oz/141 g AP flour
  • 4 oz/113 g 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 ( I poke some of the crumbs right down into the batter with a spoon or knife). Pour into an oiled loaf pan. Fill to about 7/8 full.
Bake @ 350F/176C 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 less 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 (will make more batter if you add extras).

Or use the new small loaf pans that look like this (this formula will make six of the small loaves):

Bake 30 -35 minutes at 350F or until toothpick comes out clean.

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

Sourdough Banana Bread with dates and walnuts added:

Discount offer on Sourdough Bread Baking for Breakfast Course.  This course has lots of good things for breakfast including a cornbread with butter crumbs, similar to the banana bread above. Click the link to see what else is baking in the course.

Happy Baking! Teresa

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