A family favorite has been condensed into this nutritious meatloaf recipe.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 1 cup white sugar
- ⅓ cup butter, softened
- 1 egg
- 1 ½ cups mashed ripe bananas
- 1 cup sourdough starter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup chopped pecans
- ¼ cup sliced almonds
- ¼ cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir into the banana mixture until just combined. Do not overbeat. Fold in pecans, almonds, and cranberries.
- Pour batter into the prepared pan. Let batter rest for about 10 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 357 mg |
| Sugars | 34 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked the crust on this bread, and the add-ins are awesome. I will say, I think it would be better if you substituted some of the white sugar for brown sugar. Thanks for this awesome recipe!
Didn’t change a thing. I am baking them now. Look good. Made them into muffins, got 17. Filled cupcakes full.
Delicious and very moist. My husband is addicted.
Great recipe! Just a tang of sourdough taste. Good for those who have a sensitivity to extreme flavors. I followed the recipe completely and made many loaves for our community kitchen.
It was delish! I used a blood orange flavored olive oil instead of butter and golden raisins. Also used half whole wheat flour and half white. The subtle flavor of the blood orange olive oil compliments the banana very nicely. Will definitely make again, as I’m always looking for ways to use my sour dough starter.
The sourdough starter is what made me want to try this recipe. I made the batter and baked it as muffins and waffles. I reduced sugar to 3/4 cup since I prefer things a little less sweet. Waffles took only 5 minutes and came out great. I baked muffins at 375 for 27 minutes. My husband especially liked the muffins. I thought the interior could have been cooked a bit more, so next time I will reduce the oven temperature to 350 and bake them for 30 minutes. This is definitely a keeper. I look forward to trying this recipe with nuts and cranberries next time. Thanks for a great recipe.