Sorghum Flour Banana Bread

Sorghum flour banana bread is a banana bread recipe with a Southern (and gluten free) twist.  It’s so rich and moist that it’s even better the second day!

Sorghum Flour Banana Bread

Ever heard of sorghum?  Southerners may know it best in the form of sorghum syrup, made from juice of the green stalks of the sorghum plant. 

But did you know that the grain of the sorghum plant is also edible, and can be ground to make a wholesome flour?

Sorghum flour is sweet and nutty.  It makes marvelous pancakes and quick breads, like this banana bread recipe. 

If you want to go sorghum crazy, you can even drizzle some real Tennessee sorghum syrup on your slice of sorghum banana bread.

Sorghum is grown throughout the “Sorghum Belt.”  Sweet sorghum is grown to make syrup, while grain sorghum is grown for its grain. 

Kansas, Texas, Colorado, Oklahoma, and South Dakota produce the most, but sorghum is also grown in smaller quantities throughout the southeast.  There are annual sorghum festivals to celebrate the yearly harvest.

This banana bread recipe will be your new favorite.  Follow the instructions about the bananas.  Some recipes have you mash the bananas into oblivion, all the way down to the consistency of baby food. 

Not this recipe.  Instead, you’ll gently crush the bananas, leaving delicious chunks of banana intact throughout the loaf.

Where can you find sorghum flour?  Sorghum flour is widely available online. 

You can also find it stocked in health food stores and sometimes in the gluten free section of the grocery store.

4.42 from 39 votes

Print

Sorghum Flour Banana Bread

Sorghum flour banana bread is a banana bread recipe with a Southern (and gluten free) twist. So rich and moist that it's even better the second day!

Course Bread

Cuisine American Southern, Gluten Free, Southern

Keyword bananas, bread, breakfast, dessert, gluten free, holidays, snack, sorghum

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 9 slices

Calories 320 kcal

Author Katie Moseman

Ingredients

• 8 tablespoons salted butter melted and slightly cooled
• 3 bananas ripe or a little overripe
• 225 grams sorghum flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2/3 cup sour cream

Instructions

1. Preheat the oven to 350°F. Generously butter the inside bottom of a 9 inch loaf pan.

2. Discard banana peels. Gently crush and chop the bananas, lightly mashing them together. Leave them chunky; do not squish them into paste or liquid. Measure out 1 3/4 cups of banana and set aside. (This does not have to be exact; you can use a little more or less.)

3. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.

4. Add the 1 3/4 cups bananas, plus eggs, vanilla, sour cream, and melted butter. Mix thoroughly, scraping the bowl as you go, making sure there are no dry bits left in the batter. Scrape into the prepared pan and immediately place in the oven on the middle rack.

5. Bake for about 1 hour, or until a toothpick inserted deep into the middle of the loaf comes out clean. Let cool for 10 minutes, then turn out on a rack to cool completely. When the loaf is completely cool, you can serve slices or return the loaf to the pan for storage. To store, cover tightly in its loaf pan and leave in a cool dark place, like a closed pantry, to preserve freshness.

Nutrition Facts

Sorghum Flour Banana Bread

Amount Per Serving

Calories 320 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 72mg24%

Sodium 244mg11%

Potassium 301mg9%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 21g23%

Protein 4g8%

Vitamin A 495IU10%

Vitamin C 3.5mg4%

Calcium 51mg5%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

For additional ancient grain inspired recipes, check out these blueberry peach muffins!