Sourdough Banana Bread
Sweet, slightly tangy, and full of fresh banana flavor. This sourdough banana bread is the stuff dreams are made of!
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Servings: 1 Loaf
Calories: 276kcal
Ingredients
- 2-3 large overripe bananas approximately 2 cups mashed
- 1 ⅔ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup softened salted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough starter active or discard
- ½ cup chopped walnuts or pecans optional
- Coarse baking sugar for sprinkling (optional)
Instructions
Cook Mode- Preheat the oven to 350ºF and grease a loaf pan. Set aside.
- Add your peeled bananas to a small bowl, and mash with a fork. You'll need approximately 2 cups of mashed bananas, which is equal to 2 very large bananas or 3 medium bananas.
- In a medium sized bowl, add the flour, baking soda, salt, and cinnamon. Whisk well to combine and set aside.
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment OR a large bowl with a hand mixer.
- Add the sugar to the butter, and turn the mixer onto medium speed. Beat the butter and sugar mixture until fully creamed, approximately 2 minutes. Stop the mixer and scrape down the sides of the bowl at least once during this time to ensure everything is uniform.
- Add the eggs and vanilla extract, and beat until fully incorporated. Scrape down the sides of the bowl.
- Add the sourdough discard (or active starter) to the bowl and mix just until combined.
- Then, add the mashed banana and mix again.
- Remove the bowl from the stand mixer and add in the combined dry ingredients. Fold them in with a silicone spatula, until all the flour has been moistened. Use a gentle hand, as you don't want to overwork the batter.
- Add in the chopped walnuts or pecans and fold them in just until they are evenly distributed.
- Pour the banana bread batter into the prepared loaf pan, and spread it in an even layer. Sprinkle with coarse sugar, if desired.
- Bake in the preheated oven for 50-75 minutes, rotating the pan halfway through baking. The loaf is done when a toothpick comes out clean when inserted into the center. Keep in mind you may see some mashed banana, but you should not see batter.
- Remove the banana bread from the oven and allow to cool in the loaf pan for 30-40 minutes.
- Slide a butter knife around the edges of the loaf pan, and invert the loaf pan with your hand underneath to catch the loaf. Gently coax the loaf out and place it on a cooling rack. Allow to cool for at least 30 minutes before slicing, although it's best to allow it to cool to room temperature.
- Slice and serve with butter, or on its own. Enjoy!
Video
Notes
Adapted From: The Salty Marshmallow
Storage: Allow the banana bread to cool completely, then wrap tightly in plastic wrap. Store on the counter for 3 days, in the fridge for up to one week, or in the freezer for 2-3 months.
Overnight: If you want a fermented loaf, you can easily prepare it the night before and allow it to rise. You'll want to leave out the eggs, but all of the other ingredients can be combined. Ensure you use active sourdough starter, rather than sourdough discard, and incorporate the eggs in the morning.
Sourdough Banana Bread Muffins: Line a large muffin pan (12-24 count) with paper liners and scoop the sourdough banana bread batter into them, filling to ¾ full. Bake in the preheated oven for 20-28 minutes, or until a toothpick comes out clean when inserted into the middle.
Sourdough Banana Bread Muffins: Line a large muffin pan (12-24 count) with paper liners and scoop the sourdough banana bread batter into them, filling to ¾ full. Bake in the preheated oven for 20-28 minutes, or until a toothpick comes out clean when inserted into the middle.
Nutrition
Serving: 1slice | Calories: 276kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 267mg | Fiber: 2g | Sugar: 17g
