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.
Notes
Store at room temperature for up to 3 days, or in freezer for up to 3 months.