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!
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
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Preheat the oven to 350°F. Generously butter the inside bottom of a 9 inch loaf pan.
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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.)
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In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
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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.
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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!
Sly
Monday 10th of July 2023
This is a really delicious sorghum flour banana bread recipe. It's moist and rich in banana taste🍌 I added some pecans into it too. I usually don't have much luck with sorghum flour recipes coz it tastes slightly bitter, but this one is definitely sth I will make again. Thank you so much!!
Dannene
Saturday 1st of July 2023
What can I say but YUM, YUM, YUM! Wonderfully moist. Perfectly sweet and deliciously crispy edges. Couldn’t wait for t to cool completely.😂 I used ripe frozen bananas and worked really well. Thank you for the recipe.
Chris
Tuesday 20th of June 2023
Im making this bread today 😉 Did you use a 9x5 loaf pan or a square one?
Katie Moseman
Tuesday 20th of June 2023
It's a 9 x 5 inch loaf pan. Enjoy!
Steve Carapiet
Thursday 2nd of March 2023
I want to substitute monk fruit extract for the sugar. Quantity please.
Katie Moseman
Friday 3rd of March 2023
Steve, I've never tried this substitution, so I can't guarantee it - but if you want to give it a try, I would recommend a 1-to-1 substitution with a monk fruit product intended to be used for baking (as in, it looks like & measures like sugar).
Mary
Saturday 21st of January 2023
The recipe lists all ingredients in imperial measurements EXCEPT the 225 GRAMS of Sorghum flour, what is it in cup measurement. I am not a baker but am GF and would love to try this recipe without failing. TY
Katie Moseman
Monday 23rd of January 2023
It's approximately 1 1/3 cups. The reason why I used weight is because, in my experience, different brands of sorghum flour varied so much that I realized it was more accurate to weigh the sorghum flour. I just use a cheap digital scale, maybe $5, to weigh things like that. Hope the measurement helps!