Sourdough Banana Bread
User Reviews
5
Sourdough Banana Bread
Description
This recipe uses mashed bananas combined with fed or discard sourdough starter, neutral-flavored oil, packed light brown sugar, granulated sugar, eggs, and vanilla extract to create a moist batter. The dry ingredients include all-purpose or whole wheat flour, baking soda and powder for leavening, salt, and ground cinnamon for subtle warmth.
After gently mixing the wet and dry ingredients just until combined to avoid overdeveloping gluten, the batter is poured into a properly sized 9X5-inch loaf pan lined with parchment paper. Baking lasts about 50 to 60 minutes at 350°F until the top springs back lightly and a toothpick inserted in the center comes out clean.
The resulting bread offers a medium crumb with a tender texture and a flavor balance between banana sweetness and a faint sourdough tang. The cinnamon adds a comforting note without overpowering the banana taste.
This bread is suitable for slicing and serving plain or with butter. It's a practical use for ripe bananas and incorporates sourdough starter to add complexity.
Ingredients
- 1 ½ cups banana mashed, about 3 medium bananas
- ½ cup sourdough starter fed or discard
- ½ cup neutral-flavored oil
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour or whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
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
- Use a 9X5-inch loaf pan to accommodate the batter volume; smaller pans may cause overflow.
- Choose a neutral-flavored oil like canola, vegetable, or refined melted coconut oil; melted butter may be substituted with a slight salt reduction but may affect texture.
- For whole wheat flour, use white whole wheat or lighter wheat varieties for less dense results.
- At high elevations, consider baking smaller portions or muffins to prevent overflow and ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices (1 loaf)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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