Banana Bread with Honey, Sucanat, & Sourdough
Today, I wanted to make another classic - banana bread! A lot of banana bread recipes I’ve seen use granulated white sugar (and a large amount of it too!) so I wanted to create a recipe that swapped this out for natural sugars. Sucanat is my go-to substitution for white sugar and then I also decided to add some honey to this recipe to add a little bit more moisture and sweetness to the loaf.
I also decided to include tahini in my recipe - not something you usually see in a banana bread recipe but I thought its creamy texture would be a nice addition to the banana bread as well.
The recipe below includes pecans and chocolate chips as those are my favorite add-ins but feel free to leave those out or swap in other add-ins that you prefer.
Makes 1 loaf (9”x5” loaf pan)
Ingredients
Butter, for greasing
3/4 cup (120 g) Sucanat
2-3 bananas (about 300 g), mashed
1 tsp. vanilla extract
2 eggs
1/4 cup (60 g) sourdough starter discard
2 cups (240 g) all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (90 g) oil (I prefer to use olive oil)
2 tbsp. (40 g) honey
2 tbsp. (30 g) tahini
1 cup (100 g) pecans, chopped according to your preference (optional)
Chocolate chips, as much as you want! (optional)
Directions
Preheat the oven to 350 F (177 C) and lightly grease the loaf pan.
Grind the Sucanat in a coffee/spice grinder.
Combine the Sucanat, bananas, and vanilla extract in a stand mixer fitted with the paddle attachment and beat for about one minute.
Add the eggs and mix until fully combined. Then add the sourdough starter.
In a small bowl, whisk together the flour, baking soda, and salt. Add this to the banana mixture.
Add the oil, honey, and tahini and mix just until combined.
Stir in pecans and chocolate chips (optional).
Pour the batter into the loaf pan. Bake for about 55-65 minutes, until a toothpick inserted into the center comes out clean. If the loaf is browning too quickly, cover with foil.
