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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!

Interior of a loaf of sorghum flour banana bread resting on a rack with green background

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.

Interior of a loaf of sorghum flour banana bread resting on a rack with green background
4.41 from 27 votes
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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.

Overhead view of loaf of sorghum banana bread on a black wire cooling rack

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

 

Recipe Rating




Francoise

Tuesday 19th of October 2021

Hi there, what could I use to substitute the sour cream in your Sorghum Banana Bread as I cannot tolerate dairy?

Katie Moseman

Tuesday 19th of October 2021

Other bakers have successfully used yogurt in this recipe, so I'd suggest trying a full-fat, nondairy, unsweetened yogurt. Good luck!

April

Saturday 18th of September 2021

Great texture. Moist. Great flavor. I am gluten free and this is my favorite banana bread recipe so far (and I've made a handful and even ones I really like). I subbed coconut oil for the butter for my butter-free child. I also subbed yogurt for sour cream since that's what I had on hand. And subbed a bit of almond flavoring for vanilla since it gives me migraines. The substitutions did not change the substance of the recipe so I don't feel I've changed the base. Thanks for an amazing recipe. It's my first time on your blog and am looking forward to more exploration.

Mishelle

Wednesday 14th of July 2021

Hi there. . can I use jaggery powder instead of sugar?

Katie Moseman

Friday 16th of July 2021

Haven't tried it, but most likely it will work. It might impart a slightly different color, flavor, or texture.

Jonathan P

Thursday 6th of May 2021

Well done to you, great recipe working first time. We are a gluten free family due to Crohn's plus other dietary issues and this satisfies everyone in the house. Fairly new to sorghum flour as not readily available in the UK., however thanks to Holland and Barret supplying Bob's Red Mill Sorghum flour. The only extra ingredient I added was cinnamon as that is big fave in the house

steve

Sunday 25th of October 2020

Hello,

Can I use flax eggs instead of eggs, and use Coconut Oil instead of butter and coconut palm sugar instead of sugar, what can i use instead of cream as I need to leave that out also please?

Katie Moseman

Sunday 25th of October 2020

Most likely, coconut oil and palm sugar would work fine, but I've never tried flax eggs on this particular recipe, so I can't say if that would work or not.