REAL Sourdough Banana Bread
User Reviews
5
REAL Sourdough Banana Bread
Description
This sourdough version of banana bread begins by mixing flour, unfed sourdough starter, melted coconut oil and butter, brown sugar, maple syrup, vanilla extract, eggs, and mashed bananas into a thick batter. It is left covered at room temperature overnight (up to 24 hours) to ferment and develop flavor. The next day, baking soda, baking powder, salt, chocolate chips, peanut butter chips, butterscotch chips, and optional toasted nuts are folded in. The batter is divided between greased loaf pans and baked for about an hour until fully cooked.
The slow fermentation imparts mild sour notes balancing the sweetness of bananas and sugars, while the chip combination adds texture and bursts of flavor. The result is a tender crumb with moistness and pleasant chewiness. Banana bread slices well once cooled and is suitable for breakfast, snacks, or dessert.
Cooling the bread completely before slicing prevents crumbling. Adjust sweetness by altering brown sugar quantity. Using two loaf pans creates manageable portions and even baking.
Ingredients
- Day 1:
- 4 cups all-purpose flour
- 1/4 cup sourdough starter unfed
- 1/2 cup coconut oil , melted and slightly cooled
- 1/2 cup butter melted and slightly cooled, unsalted
- 4 egg large
- 2 cups banana about 4-5 large bananas, mashed ripe
- 1 1/2 cups brown sugar (add an additional 1/2 cup if you prefer it sweeter)
- 1/2 cup maple syrup (or substitute with more brown sugar)
- 2 teaspoons vanilla extract quality pure
- Day 2:
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup chocolate chips or combination
- 1 cup butterscotch chips
- 1 cup peanut butter chips
- 1 cup walnuts optional, toasted, chopped, or pecans
Instructions
- In a large mixing bowl, add the flour, sourdough starter, melted coconut oil, melted butter, brown sugar, maple syrup, vanilla extract, eggs and mashed bananas. Use a hand mixer to mix this into a thick batter. Cover with plastic wrap and let it sit at room temperature overnight or up to 24 hours.
- The following day add the salt, baking soda and baking powder and mix to thoroughly combine. Stir in the chocolate chips and nuts if using.Grease two 9x5 inch loaf pans and preheat the oven to 350 F/180 C.Divide the batter between the loaf pans, smoothing the tops, and bake on the middle rack for about 1 hour or until an instant read thermometer registers the internal temperature as 200 F/93 C. Remove the banana bread from the oven and let the bread cool in the pans for about 10 minutes.Remove the sourdough banana bread from the pans and transfer to a wire rack to cool completely before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 204mg | 9% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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