Sourdough overnight banana bread

Sourdough overnight banana bread

20 mins Prep · 60 mins Cook

Don’t throw away those blackening bananas. Instead use them to make this breakfast loaf, which is not only good for your gut but is also wonderfully moreish

Created by Spinneys
Prep time 20 minutes
Cook time 60 minutes
Serves 6
Cuisine American
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 903
Fat 35g
Saturates 5g
Protein 15g
Carbs 135g
Sugars 57g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4, and grease and line a 22cm x 12cm loaf tin.


In a large mixing bowl, combine 2 of the bananas and sugar and beat the mixture for 1 minute.


Add the eggs, one at a time, mixing until fully combined.


Add the sourdough starter.


Sieve the dry ingredients into the banana mixture and add the oil, mixing until just combined.


Pit and chop the dates.


Toast and chop the walnuts.


Fold the dates and walnuts into the mixture and pour the batter into the prepared loaf tin.


Peel and halve the remaining banana lengthways and place on top of the mixture, sprinkle the sugar over the top and place in the preheated oven.


Bake for 1 hour until golden brown and a toothpick comes out clean.


Cool for 20 minutes before removing from the tin and cooling on a wire rack.


Serve warm with the softened butter.