Sourdough Banana Bread
User Reviews
5.0
30 reviews
Excellent
Sourdough Banana Bread
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Save your sourdough discard and make sourdough banana bread! My recipe has an incredible banana flavor and pairs nicely with nuts or chocolate chips.
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Ingredients
- 1 ½ 1 ½ cups over-ripe bananas mashed (typically 3 large bananas for me)
- ½ ½ cup sourdough discard
- ⅔ ⅔ cup light or dark brown sugar firmly packed
- ½ ½ cup granulated sugar
- ¼ ¼ cup unsalted butter melted
- 2 2 large eggs lightly beaten
- 1 1 Tablespoon vanilla extract
- 2 2 cups all-purpose flour
- 1 1 teaspoon baking powder
- 1 1 teaspoon baking soda
- ½ ½ teaspoon salt
- ½ ½ teaspoon ground cinnamon optional
- ¼ ¼ cup whole milk
- 2 2 Tablespoons coarse or granulated sugar for sprinkling on top optional
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Instructions
- Preheat oven to 350F (175C) and grease and flour the bottom of a 9x5 bread loaf pan (or line with a sling of parchment paper).
- In a large mixing bowl, combine mashed bananas, sourdough discard, sugar, melted butter, eggs, and vanilla extract and stir very well.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
- Add about half of the flour mixture to the banana mixture and gently fold together with a spatula. Once just combined, add milk, and stir until the milk is combined, then add the remaining flour mixture and stir until just combined. Do not over-mix or bread will be dense and rubbery.
- Pour batter into prepared loaf pan and sprinkle the surface with sugar (if desired).
- Transfer to center rack of oven and bake for 60-65 minutes or until a wooden skewer inserted into the center comes out clean or with moist crumbs.
- Allow bread to cool in pan for 15-20 minutes, then use a knife to gently loosen the sides from the pan and carefully turn out onto a cooling rack to cool completely.
Equipments used:
Notes
- Feel free to add 1 ½ cups of chopped nuts (pecans and/or walnuts are great) or chocolate chips. Stir these in near the end, just before the last of the flour is completely combined into the batter.
- Store in an airtight container at room temperature for up to 3 days. Banana bread may be wrapped in plastic wrap and frozen for several months.
Nutrition Information
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Serving
1serving
Calories
338kcal
(17%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Sodium
243mg
(10%)
Potassium
194mg
(6%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
363IU
(7%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 338kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 243mg | 10% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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