Banana Sourdough Muffins

Delicious muffins that you can serve for breakfast, as a delicious snack, or a dessert – it’s not too good to be true.

The most popular way to spare aging bananas is with banana bread, which is perfectly delicious. But may I suggest something even more exciting, like muffins?

And for that matter, why not add another layer to the mix and make banana sourdough muffins?

You will love how moist and delicious these muffins are. They are perfect for making ahead and freezing, so you can reheat them any time you like for the perfect breakfast treat.

These banana muffins are my favorite – they are moist and tender, and unlike the classic banana muffins they have a bit of a sour and tangy flavor pairing perfectly with the sweetness of the bananas and the salty notes of the cashews.

Making your own sourdough starter is not as hard as you think, and making this muffin recipe is definitely not hard either! So grab your apron and let’s get baking!

Saving Freckled And Browning Bananas

When you have a load of bananas, it’s hard to eat ’em all while they’re still bright-yellow. So what to do when you end up with aromatic and freckled bananas?

People usually turn them into a banana bread, but recently I tried something even more delicious – sourdough banana muffins! 

Why Do Bananas Go Brown?

Bananas are a climacteric fruit. This means they do not have to be on a plant to ripen fully.

If you did not know, bananas are in most cases picked from the tree while still green. This is done to minimize the bruising and damage of the bananas during the transport.

By the time they arrive at the store, bananas are usually almost perfectly ripe. Once you buy these it is often only a matter of time, day or two, before bananas begin to get spots and freckles over their skin.

Then, it is time to take out your muffin pan and turn these freckled bananas into something really special. Sourdough banana muffins are just that special something.

Should I Use Chopped Or Mashed Bananas?

If you’ve baked banana bread before, you probably know already that you will need to demolish those bananas before baking with them. But does it matter if you chop or mash them? Is it just a matter of preference?

I made both versions, and truth to be told, I like the “middle” version – a mix of fine mashed banana and chunks.

The mashed banana really provides an amazing flavor, while the chunks become a fruity pockets of creamy banana after the muffins are cooked. 

What Is A Sourdough?

As I’ve said, this isn’t just any old banana muffin recipe – it’s a sourdough recipe.

For you baking beginners, what is sourdough?

Sourdough is a dough made with a sourdough starter. The sourdough starter is actually a wild yeast in form that we can use for baking. The wild yeast is present in all flour and you just have to add some water to it.

Afterwards, the mixture is left aside in the warm place for several days, so the natural yeast can become active. You do not have to use any fancy ingredients just some bread flour. I have mixed my bread flour with whole wheat flour, just to give it a bit twist. 

After a day or two the bubbles will appear on the surface of your mixture. This is the time when you will start to feed your yeast with fresh flour and water. 

How To Make A Sourdough Starter

If you’ve never made your own sourdough starter, it may seem a little intimidating, but it’s not as bad as you think! It just takes a little time. If you don’t already have a starter, you will need to plan ahead (or simply wait) to make this recipe.

Here is how I make a sourdough starter:

1. Use the digital scale and set unit to grams. I find this the most accurate and easiest to use.
2. Combine 50g of bread flour, 50g whole wheat flour and 100g water.
3. Place the starter in a clean jar and cover with a lid. Set the jar in a warm place. If you are combining the ingredients directly in a jar, make sure you clean the sides or scrape them with a rubber spatula. 
4. After a day or two, you should see the bubbles. At this point, remove 2 tbsp of the starter and place in a clean jar. Add 100g of water, 50g of bread flour, and 50g of whole wheat flour.
5. Leave it aside again. Repeat the process for 6 days, until the starter is bubbly and billowy. 

Here’s what it should look like in the middle of the process:

Note: When the starter starts to bubble after a day or two, it may seem subtle. So you want to get up close to the jar and check.

Are These Muffins Easy to Make?

Don’t let the name ‘sourdough’ fool you – these are probably the easiest banana muffins to make!

They can be made in one bowl. Well, technically I used two bowls, but just for the purpose of taking pictures (as I whisked dry ingredients separately). However, you can make all in a single large bowl. 

To start, beat butter and sugar in a bowl. Add sour cream, vanilla, and egg. Beat and add mashed bananas. You can start by mashing the bananas in a bowl, then beating these with butter and sugar.

Once all is blended, you can add the starter, followed by flour and finally some nuts. 

For this recipe I used salted cashew nuts, but you can choose any type of nut you like – walnuts, almonds, hazelnuts or pecans.

If you want an extra nutty flavor, you can toast the nuts in a dry skillet for 3 minutes over a stove. The heat will release some of the natural oils and the nuts will become more fragrant. 

How To Make Banana Sourdough Muffins

Step 1

Note: Your sourdough starter should be at least a week old and ready to use (see above for guidance).

Preheat oven to 375 Fahrenheit. Line a 6-hole muffin tin with paper liners or grease well.

In a mixing bowl, combine flour and baking powder.

Step 2

In a separate large bowl, beat butter and sugar. 

Add egg, sour cream and vanilla. Beat until fluffy.

Step 3

Add mashed bananas and sourdough starter. 

Fold in the flour mixture and stir until just combined. Finally, fold in the cashews.

Step 4

Spoon or scoop the batter into paper liners.

Bake the muffins for 20-25 minutes. 

Step 5

Cool the muffins on a wire rack for 5 minutes before removing from the tin. Enjoy!

Up Next: Banana Cake With Oil