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
Ingredients
- 8 tablespoons salted butter melted and slightly cooled
- 3 bananas ripe or a little overripe
- 225 grams sorghum flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅔ cup sour cream
Instructions
- 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 ¾ 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 ¾ 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.
Nutrition
For additional ancient grain inspired recipes, check out these blueberry peach muffins!
I have never baked with sorghum but it looks so hearty and moist. I love banana bread so i have to try this recipe for a new texture.
I'm definitely interested in trying this out and maybe working sorghum flour into some more recipes. I didn't know much about it!
Yes please. I just love banana bread. I've never tried it gluten free, so I'll have to try this out.
I have never tried sorghum flour. It would be interesting to try your recipe and see how it compares to our usual banana bread. It is nice to have some gluten free recipes.
I think the first time I heard of sorghum flour was on Walking Dead. I've been curious about it since, so thanks for providing more information on it for us. Your banana bread looks mighty tasty!
I'll eat just about any type of bread and this will fit in nicely with my stash. Can't wait to try this out
This recipe is 5/5 there's no question. The mix of sweetness and being nutty is great. This is amazing.
This looks like a great gluten free sweet bread. I will share with my celiac friends.
I dont require a GF diet, but this banana bread sure looks delicious!! Thanks for sharing the recipe.
Wow, this is one recipe that I know I"m excited to make! Thanks!
I have never tried baking anything using Sorghum flour. I am glad I saw this post. This looks like a healthier way to make banana bread!
A flour that tastes sweet and nutty would be a perfect ingredient in a banana bread.
I am intrigued by the sorghum flour. Does it taste a little sweeter than wheat flour? Does it need longer baking time?
DELICIOUS! Turned out great and Im not a baker!
Yay! I'm so happy it turned out well. I try to streamline recipes so they're as simple as possible. 🙂
I bought some sorghum flour and want to try this recipe, but... I've lowered my fat intake. So is it possible to make this with less butter and sour cream?
Go cautiously when reducing fat in a baking recipe. I'd start with reducing the butter and sour cream by 25% or so and see what happens.
This is awesome! I made it yesterday and added chopped mango as I did not have enough bananas. The mango gave it a little tropical zing! I think my oven was a little hot as the outer crust was very dark. But still wonderful! Thank you for this recipe!
Can I swap sour cream with Greek yogurt
Yes, it should work. Try to use a Greek yogurt with some fat in it, so that it's similar to the fat content in sour cream.
I made this recipe today and it was a huge hit!! I have celiac so I’ve tried lots of different gluten free banana bread recipes and this is my new favorite!!
I am so happy you liked it! It's a huge favorite at our house. You might also like my famous sorghum pancakes on my other blog, Recipe for Perfection: https://recipeforperfection.com/sorghum-pancakes-gluten-free/
Thank you for this recipe! I had never cooked with sorghum flour before but I made this two weekends in a row. The end result is very tasty and slices nicely without falling to pieces.
forgot to rate the recipe!
Loved it. This was my first time baking a sweet bread with sorghum flour. The banana bread turned out great. I didn't have sour cream so I used plain Greek yogurt . Also, instead of granulated sugar I used a mixture of coconut sugar and monk fruit sweetener. And, I added a third cup of crushed walnuts on top of the batter. Sorghum flour has become my favourite flour for baking. Thanks for the recipe!
I love sorghum flour, too! You should check out my pancake recipe on my other blog: https://recipeforperfection.com/sorghum-pancakes-gluten-free/
how many cups is 225 grams? I have the regular bob's red mills sorghum flour.
Approximately 1 1/2 cups plus 5 teaspoons.
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?
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.
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
Hi there. . can I use jaggery powder instead of sugar?
Haven't tried it, but most likely it will work. It might impart a slightly different color, flavor, or texture.
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.
Hi there, what could I use to substitute the sour cream in your Sorghum Banana Bread as I cannot tolerate dairy?
Other bakers have successfully used yogurt in this recipe, so I'd suggest trying a full-fat, nondairy, unsweetened yogurt. Good luck!
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
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!
I want to substitute monk fruit extract for the sugar. Quantity please.
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).
Im making this bread today 😉
Did you use a 9x5 loaf pan or a square one?
It's a 9 x 5 inch loaf pan. Enjoy!
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.
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!!
Please tell me how much 225 grams of flour is ? If you live in the US, please use our measuring system as well. Highly appreciated ! Is it one cup or more ?
Approximately 1 1/2 cups plus 2 tablespoons. I use weight on this recipe because different manufacturers of sorghum flour grind differently, resulting in a lot of variance in volume. 🙂
Hi, my husband is diabetic. Can I just make this with sorghum flour, bananas, baking powder, salt and Splenda and 2 eggs? Would that work ? It works for an oat flour recipe that I make. Thank you !
This banana bread recipe is pretty flexible, so it has a good chance of working, I'd say.
This was absolutely delicious, I’m making it again for my mum’s birthday.
This bread was so moist and delicious. Thanks so much for the recipe. I like hearty bread so this was a great choice.