If you love banana bread and have a sourdough starter on hand, you’re in for a treat! This sourdough banana bread combines the sweetness of overripe bananas with a tender texture, resulting in a flavorful, satisfying loaf that’s perfect for breakfast, a snack, or dessert. Let’s dive into what makes this recipe special and how you can whip it up in your own kitchen.
Why Make Sourdough Banana Bread?
Sourdough banana bread isn’t just another banana bread recipe. The natural fermentation adds a tender crumb and ensures a moist texture, making it stand out from traditional quick breads. Plus, it’s a great way to use up your sourdough/discard and reduce kitchen waste. Win-win!
Key notes
- Flavor Boost: The sourdough starter ensures the banana bread stays moist and tender.
- No Waste: This recipe uses sourdough/discard, which works perfectly in this recipe.
- Moist and Tender: The combination of bananas and sourdough ensures a perfectly moist texture every time.
What You’ll Need
Here’s what you’ll need to gather for this recipe:
- Wet Ingredients:
- 1/2 cup salted butter, melted
- 1 cup brown sugar, packed
- 2 large eggs
- 3 ripe bananas, mashed
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 cup sourdough discard, or active sourdough
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Optional Add-Ins:
- 1/2 cup chopped walnuts or chocolate chips
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan . I like to split the batter between four mini bread pans for individual-sized loaves.
2. Mix the Wet Ingredients
Add the wet ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until smooth and well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
4. Add Optional Mix-Ins
If you’re using chocolate chips, or nuts, fold them into the batter at this stage.
5. Bake
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes for a standard loaf, or about 40 minutes for mini bread pans, until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to avoid overbaking. If doing mini pans, bake for 40 minutes.
6. Cool and Serve
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips for Success
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Room Temperature Ingredients: This helps the ingredients mix together smoothly and evenly.
- Check Your Starter: Ensure your sourdough discard is fresh (used within a week from refrigeration) for the best texture and moisture. While discard doesn’t need to be active for this recipe, avoid using a starter that has gone off or smells unpleasant.
Enjoy Your Sourdough Banana Bread
Sourdough banana bread is versatile and perfect for any time of day. Serve it plain, with a pat of butter, or even a drizzle of honey. Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for a quick treat later on.
Making sourdough banana bread is a delightful way to use up sourdough discard while creating a comforting, homemade treat. Ready to bake? Grab those bananas and your starter, and let’s get started!
Sourdough Banana Bread
Equipment
- 9" X 5" loaf pan
- Standard Mixer
- Measuring Cups & Spoons
- Spatula
Ingredients
Wet Ingredients
- 1/2 cup salted butter, melted
- 1 cup brown sugar, packed
- 2 eggs
- 3 ripe bananas, mashed
- 3 TBS sour cream
- 1 tsp vanilla extract
- 1/2 cup active sourdough starter, or discard
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Optional
- 1/2 cup chopped walnuts, or chocolate chips
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9" X 5" loaf pan (or 4 mini pans).
- Whisk flour, salt, baking powder, and baking soda together in a bowl and set aside. In a separate bowl, mash the bananas until smooth and set aside.
- Melt the butter, and add the brown sugar, eggs, sourdough starter (or discard), vanilla, sour cream, and mashed bananas into a standard mixer with the paddle attachment. Stir until mixture is smooth.
- Add the dry ingredients to the wet and mix until just combined. Do not overmix! Gently fold in the nuts or chocolate chips with a spatula if desired.
- Pour the batter into the loaf pan and bake for 50-60 minutes if doing one large loaf, or 40 minutes if doing four mini loaves. It is done when a toothpick is inserted into the center and comes out clean.
- Allow banana bread to cool in the loaf pan for 10 minutes. Next, gently run a knife along the inside of the pan/s to help release the loaf. Carefully transfer onto a wire rack, and let the loaf rest until it cools down.