this is perfect timing. I have bananas well ripened and ready and it's time to feed the starter. I'll probably be trying this out tomorrow. thank you!

I made this tonight and it's so good, it may become my default banana bread recipe.

I keep a very dry starter, so I used this recipe as my base and tweeked it a little.  Because my starter is dry, I knew I needed more liquid in the bread.  So, I added 1/2 cup buttermilk and switched butter for shortneing.  Also, I substituted 1 cup wheat flour for 1 of the cups of white flour.  Although this bread didnt have much in the way of overwhelming sourdough flavor, it was moist, light and it had great banana flavor - a great way to use starter (instead of throwing it out) when you are doing your refresh. I would make this again and again!!

I built up my starter at 100% hydration for pancakes for Sunday morning, only to find that my son had developed the 'flu and had no interest in food. With the whole household now succumbed to the horrid bug, I just left it in the fridge, figuring it would probably end up on the compost next week sometime.

Today, however, I arose from the not-dead-yet, and thought I'd give something else a try.

This is a fantastic banana bread! I used 1/2 cup of honey instead of the sugar, coconut oil instead of shortening, and subbed 1 of the cups of bread flour with whole wheat. It is the best I've ever made; light, moist, banana-y, just all around tops!

Thank you,

edh

I have been trying to find tons of usage for my starter that I just don't want to "discard" or "throw away".  That's like throwing the baby out with the bathwater!  I can't wait to try this!  Thanks for posting!  I am expecting from the reviews that it will be GREAT!

Tami

I made this today....it's great!  It has a wonderful, silky smooth texture to the inside.  My husband said it has just the right amount of sugar....not too sweet.  Thanks for posting it!

I've been using starter for 15 years and never tried to make banana nut bread with it because I didn't like banana nut bread. This is now *my* banana nut bread recipe. I baked it for 50 minutes in a heavy glass loaf dish and let it sit on the stove for the remaining 10 minutes before turning it out on a rack. Also didn't mash the bananas, just broke them up and left them in soft lumps. The result was crunchy on the outside and wonderfully moist on the inside!

I've been looking for easy ways to use up my sourdough starter.  This is definitely less labor-intensive than making bagels or muffins.  I'll give it a try.  Thank you.

Yippee

This looks like another winner. I'll try it this weekend. Dave

I made this a couple weeks ago and added blueberries, good stuff!

Betty

Made this a few nights ago - what a lovely banana bread! I couldn't be bothered softening butter, so I substituted canola oil. The end result was terrific.

This has taken over as my favourite way to use up excess starter. Actually, that doesn't give this recipe its due - I'll be making more banana bread now, and planning for it with my starters.

Thank you, Buddye!

Wow that sounds so good!  Have you ever tried it with unsalted butter instead?