Sourdough Banana Bread
User Reviews
4.5
Sourdough Banana Bread
Description
This banana bread recipe integrates an unfed sourdough starter as part of the wet ingredients, lending subtle tang and complexity to the flavor. Ripe mashed bananas bring moistness and natural sweetness, complemented by brown sugar and butter creamed until fluffy.
Dry ingredients include all-purpose flour, baking soda, kosher salt, and ground cinnamon, which add structure and warm spice. The batter is mixed gently and baked in a loaf pan until a toothpick inserted in the center comes out clean, resulting in a moist yet firm crumb.
The bread can be enjoyed on its own or toasted with butter for breakfast or as a snack. The combination of banana sweetness and the mild sourness of the starter offers a nuanced flavor profile.
White whole wheat flour may be used as a substitute for all-purpose flour for variation in texture and nutrition.
Ingredients
- 1-1/2 cups all-purpose flour 170 grams
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3/4 cup brown sugar 160 grams
- 1/2 cup butter room temperature, 113 grams, unsalted
- 1 large egg
- 1 cup sourdough starter 227 grams, unfed discard
- 1 cup banana 227 grams, mashed ripe
- 2 teaspoons vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 350 degrees F and spray a 9x5 loaf pan with non-stick spray, set aside.
- In a medium-sized mixing bowl add flour, baking soda, kosher salt, and cinnamon.
- Whisk to combine and set aside.
- In the bowl of an electric mixer add brown sugar and butter.
- Cream together until the mixture is light in color and fluffy in texture.
- Scape down the sides and mix in the egg, sourdough starter, mashed banana, and the vanilla bean paste.
- Mix gently until just combined.
- With the mixer on low, slowly add in the flour mixture.
- Continue mixing just until the batter comes together.
- Spread batter into the prepared loaf pan and bake for 60-75 minutes or until a toothpick comes out clean when tested in the center of the loaf or until the loaf registers 200F-205 degrees F with an instant-read thermometer.
Notes
- Substitute white whole wheat flour for all-purpose flour if preferred.
- Test doneness by inserting a toothpick into the center; it should come out clean.
- The sourdough starter used is unfed discard, making this a good way to use it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19x5 loaf
Amount Per Serving
Calories 2212 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 2212kcal | 111% |
| Carbohydrates | 317g | 106% |
| Protein | 23g | 46% |
| Fat | 99g | 152% |
| Saturated Fat | 60g | 300% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 4g | 200% |
| Cholesterol | 430mg | 143% |
| Sodium | 3557mg | 148% |
| Potassium | 1197mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 194g | 388% |
| Vitamin A | 3256IU | 65% |
| Vitamin C | 20mg | 22% |
| Calcium | 234mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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