Sourdough Banana Bread
User Reviews
5
Sourdough Banana Bread
Description
This Sourdough Banana Bread uses mashed overripe bananas combined with sourdough discard starter to add subtle tang and moisture. The batter includes both brown and granulated sugar to balance sweetness and depth, along with melted unsalted butter, eggs, and vanilla extract for richness and flavor. The dry ingredients consist of all-purpose flour, baking powder, baking soda, salt, and cinnamon for gentle spice.
After gently folding the dry ingredients into the wet, avoiding over-mixing preserves a tender crumb. The batter is poured into a greased loaf pan, optionally topped with coarse sugar for a textured crust, and baked at 350°F until a skewer comes out clean or with moist crumbs.
The resulting banana bread is moist from banana and sourdough starter, with a soft crumb and nuanced flavor. It can be enjoyed plain, toasted, or with spreads. It fits well as a breakfast item, snack, or light dessert.
Adding chopped nuts or chocolate chips is possible near the end of mixing for variation. The bread keeps well for several days at room temperature sealed, and freezes well when wrapped properly.
Ingredients
- 1 ½ cups banana mashed (typically 3 large bananas for me, over-ripe
- ½ cup sourdough starter discard
- ⅔ cup light brown sugar firmly packed, or dark brown sugar
- ½ cup granulated sugar
- ¼ cup butter melted, unsalted
- 2 egg lightly beaten, large
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ¼ cup milk whole
- 2 Tablespoons coarse sugar optional, or granulated sugar, for sprinkling on top
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.
Notes
- Add 1½ cups chopped nuts or chocolate chips before the last flour addition for extra texture and flavor.
- Store the loaf in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can freeze the banana bread wrapped in plastic wrap for several months for longer storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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