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.
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!
- 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
Preheat the oven to 350°F. Generously butter the inside bottom of a 9 inch loaf pan.
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.)
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
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.
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.
For additional ancient grain inspired recipes, check out these blueberry peach muffins!