Sourdough Banana Bread
weet and tangy sourdough banana bread with a luxurious crumb and the perfect balance of flavors. Easy to make, it's a great way to use your sourdough starter discard and overripe bananas!
Ingredients
- Wet Mixture:
- 2 –3 ripe bananas mashed
- 1/2 cup neutral-flavored oil canola or vegetable
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sourdough starter discard or fed
- 2 large eggs
- 1 teaspoon vanilla extract
- Dry Mixture:
- 1 3/4 cups all-purpose flour or use 50/50 whole wheat for a denser loaf
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the mashed bananas, oil, brown sugar, granulated sugar, sourdough starter, eggs, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Fold and Combine:
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Pour and Bake:
- Pour the batter into the prepared loaf pan. Smooth the top and place it in the oven.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use the ripest bananas possible for the best sweetness and flavor.
- The recipe works well with sourdough starter discard or fed starter.
- For variations, add chocolate chips, nuts, or a cinnamon-sugar topping.
- Store the bread tightly wrapped at room temperature for up to 3 days or freeze slices for later.