Sourdough Banana Bread

Name: Sourdough Banana Bread
Prep time: 20 min
Cook time: 55 min
Yield: 12 slices (1 loaf)
Ingredients: 1 ½ 1 ½ cups mashed bananas (about 3 medium bananas); ½ ½ cup sourdough starter, fed or discard; ½ ½ cup neutral-flavored oil (see note); ½ ½ cup packed light brown sugar; ½ ½ cup granulated sugar; 2 2 large eggs; 1 1 teaspoon vanilla extract; 1 ¾ 1 ¾ cups all-purpose or whole wheat flour (see note if using whole wheat); 1 1 teaspoon baking soda; 1 1 teaspoon baking powder; ¾ ¾ teaspoon salt; ½ ½ teaspoon ground cinnamon

User Reviews

5.0

288 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
12 slices (1 loaf)
Course
Bread
Cuisine
American

Sourdough Banana Bread

Iris Warren

Report

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Share:

I Made This!

216 people made this

Print

57 people printed this

Save this

172 people saved this

Ingredients

Servings

1 ½ 1 ½ cups mashed bananas (about 3 medium bananas)
½ ½ cup sourdough starter, fed or discard
½ ½ cup neutral-flavored oil (see note)
½ ½ cup packed light brown sugar
½ ½ cup granulated sugar
2 2 large eggs
1 1 teaspoon vanilla extract
1 ¾ 1 ¾ cups all-purpose or whole wheat flour (see note if using whole wheat)
1 1 teaspoon baking soda
1 1 teaspoon baking powder
¾ ¾ teaspoon salt
½ ½ teaspoon ground cinnamon

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Line a 9X5-inch loaf pan with parchment paper and lightly grease with cooking spray (I cut a strip of parchment paper and line the bottom and two long sides). Set aside.
In a large bowl, whisk together the bananas, sourdough starter, oil, brown sugar, granulated sugar, egg and vanilla until very well-combined.
Add the flour, baking soda, baking powder, salt and cinnamon. Mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
Pour the batter into the prepared pan. Bake for 50-60 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean.
Remove the bread from the pan and let cool on a wire rack.

Notes

Pan Size: this recipe makes too much batter for a smaller 8 1/2 X 4 1/2-inch loaf pan, so make sure the pan is 9X5-inches. (For high elevation baking where batter can rise quicker and sometimes overflow, you might want to reserve some of the batter and bake in a mini loaf pan or 2-3 muffins. I live at 2,500 feet and this bread does not overflow in the oven, but I haven't tested it at high elevation).
Oil: use a neutral-flavored oil like canola, vegetable, grapeseed, melted coconut oil (refined coconut oil doesn't have a strong coconut flavor) or other oil without a strong flavor profile. I haven't tried subbing part of the oil with applesauce, but you can experiment. You can also use melted butter. If doing so, decrease the salt by 1/4 teaspoon. In my testing, the bread rises less well when using melted butter and the crumb has a slightly greasier texture. For that reason, I prefer using oil.
Whole Wheat: when using whole wheat flour in this recipe, I recommend using white whole wheat (hard or soft wheat) - or a wheat berry or flour like kamut or einkhorn. Those varieties are less dense and dark than using red whole wheat.

Nutrition Information

Show Details

Serving 1 slice Calories 255kcal (13%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 31mg (10%) Sodium 287mg (12%) Fiber 1g (4%) Sugar 20g (40%)