Banana Pumpkin Sourdough Bread
A quick read — because no one needs a novel before a recipe
Around here, we keep things simple. If you’re anything like me, you probably don’t want to scroll through 12 paragraphs of pumpkin-patch nostalgia just to get to the recipe. So here it is — cozy, warm, and right to the point.
This Banana Pumpkin Sourdough Bread feels like fall in your kitchen. It’s sweet but not too sweet, full of warm pumpkin spice, and uses up those ripe bananas, pumpkin purée, and a little bit of sourdough starter that’s waiting to be used. Perfect for a slow morning, after-school snack, or tucked into lunchboxes.
Bake it as a loaf, turn it into muffins, or top it with a crunchy oat crumble. Whatever you choose, it’s easy, comforting, and very Slow Your Roll.
✨ Banana Pumpkin Sourdough Bread — Recipe
Wet Ingredients
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2 large eggs
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120 g light brown sugar
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170 g granulated sugar
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2 tsp pure vanilla extract
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150 g pumpkin purée
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150 g mashed banana
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113 g melted butter
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75 g sourdough starter or discard
Dry Ingredients
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215 g (1 ¾ cups) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp fine sea salt
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2 tsp pumpkin spice
Instructions
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Preheat oven to 350°F (175°C) and grease a standard loaf pan.
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In a mixing bowl, whisk the eggs and sugars until smooth.
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Stir in the pumpkin, banana, melted butter, vanilla, and sourdough starter.
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In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice.
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Fold the dry ingredients into the wet mixture gently — stop as soon as the flour disappears.
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Pour the batter into your loaf pan and smooth the top.
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Bake 55–65 minutes, or until a cake tester comes out clean.
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Cool in the pan for 10 minutes before transferring to a cooling rack.