Sourdough Banana Bread Recipe
Sourdough banana bread is a delicious twist on the classic banana bread, incorporating the tangy richness of sourdough starter for enhanced flavor and texture. This easy recipe combines ripe bananas, sourdough discard or active starter, eggs, butter (or oil), sugar, and vanilla, along with flour, baking soda, salt, and optional cinnamon for a warm, comforting loaf.
Equipment
- Mixing bowls One for wet ingredients and one for dry ingredients.
- Fork or Potato Masher To mash the bananas.
- Whisk For mixing the wet ingredients.
- Spatula or Wooden Spoon To combine the batter without overmixing.
- Measuring Cups & Spoons For accurate ingredient measurements.
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup sourdough starter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash bananas in a bowl, then mix with melted butter, sugars, eggs, sourdough starter, and vanilla.
- Whisk flour, baking soda, salt, and cinnamon in a separate bowl, then combine with wet ingredients.
- Fold in nuts or chocolate chips (if using), pour batter into the loaf pan, and smooth the top.
- Bake for 50–60 minutes, check with a toothpick, then cool on a wire rack before slicing.
Notes
- Use Ripe Bananas – The riper, the better! Spotty or overripe bananas add natural sweetness and moisture.
- Sourdough Starter Type – Both active starter and discard work, but discard gives a milder tang.
- Don’t Overmix – Stir until just combined to avoid a dense or tough texture.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean, it's done.
- Cooling is Key – Let the bread cool for at least 15 minutes before slicing to prevent crumbling.
- Storage Tips – Store at room temp for 3 days, refrigerate for up to a week, or freeze for 3 months.
- Customizations – Add nuts, chocolate chips, or spices like nutmeg for extra flavor.