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close up of slices of sourdough cranberry bread
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Sourdough Cranberry Banana Bread

This sourdough cranberry bread starts with a banana bread batter and is flavored with orange and cranberries. This moist and delicious quick bread makes the perfect holiday or weekend breakfast.
Course Sourdough
Cuisine American
Keyword baking, sourdough, sourdough cranberry banana bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 292kcal
Author Lisa Bass

Ingredients

  • 2 1/4 cups spelt flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon grey unrefined salt
  • 1 1/4 cup cranberries leave half whole and slice half
  • 1/2 cup chopped nuts optional

Wet Ingredients:

  • 2 very ripe bananas approx 300g, mashed
  • 2 large eggs room temp
  • 1/2 cup maple syrup room temp
  • 1/2 cup stirred sourdough starter
  • 1/2 cup butter room temp
  • 1/4 cup dark brown sugar very tightly packed
  • Zest from 2-3 oranges
  • 1/2 cup orange juice

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9×5 loaf pan with butter.
  • Combine flour, baking soda, baking powder, and salt in a medium sized bowl. Stir well.
  • Mix butter and brown sugar for 5 minutes with an electric mixer until light and fluffy.
  • Beat in room temperature eggs, one at a time.
  • Once eggs are combined, add maple syrup, mashed bananas, stirred sourdough starter, orange zest and orange juice.
  • Fold in dry ingredients a bit at a time until just incorporated, then mix in the cranberries.
  • Pour into a greased pan and top with a few sliced cranberries.
  • Generously dust coconut sugar or brown sugar on top of the loaf.
  • Bake for 60 to 65 minutes. Test bread at 55 minutes with a toothpick or cake tester. Bread is ready to come out of the oven when the cake tester comes out clean.
  • Allow to cool in the loaf pan for one hour.

Notes

  • Find long fermentation direction in the blog post.
  • Slice half of the cranberries and leave the rest whole, because I prefer smaller bites of cranberry throughout.
  • This recipe makes a very moist loaf. It will cook in the oven a bit longer than a typical banana bread recipe, because it’s a very moist finished product.
  • Overripe bananas provide sweetness to this loaf, so it doesn’t require as much sugar to sweeten.

Nutrition

Serving: 1slice | Calories: 292kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 252mg | Potassium: 171mg | Fiber: 4g | Sugar: 16g | Vitamin A: 322IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 2mg