Sourdough Banana Bread Recipe
This delicious sourdough banana bread is a simple, classic quick bread. Made with sourdough starter, overripe bananas, brown sugar, flour and other basic pantry ingredients.
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Ingredients
Wet Ingredients
- 1 cup sourdough starter, active or discard
- 1 cup brown sugar
- 2 eggs, room temperature
- ⅓ cup melted butter
- 1 tsp vanilla
- 1½ cups ripe mashed bananas roughly 3-4 medium size banans
Dry Ingredients
- 1⅓ cup flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
Instructions
Same Day Method:
- Preheat the oven to 350 degrees.
- Line an 8X5-inch loaf pan with parchment paper.
- Measure and pour 1 cup of sourdough starter discard into a large bowl.
- To the bowl, add room-temperature eggs, brown sugar, and vanilla extract. Mix until all of the ingredients are mixed well.
- Next, whisk the melted butter into the wet ingredients until fully combined.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Mash the overripe bananas. (My favorite way to mash is to use a fork and press down on the bananas on a cutting board or plate.)Fold the mashed banana into the batter.
- Pour the batter into the loaf pan and place it into the preheated oven.
- Bake for 50-60 minutes. The banana bread will be golden brown and is done when the center is firm and springs back when pressed in the middle, and a toothpick comes out clean when inserted into the center of the loaf. If the toothpick is still doughy, continue baking. I add time depending on how doughy the toothpick comes out. If the toothpick is full of dough, start with 5 minutes. If there are just a few, wet crumbs on the toothpick, then the bread is close and will just a minute or two.
- When the bread is done, remove from the oven and place on a wire cooling rack. Let the bread sit for 5 minutes in the loaf pan and then lift out using the parchment paper. Place on a wire rack to cool.
- Allow to cool completely before slicing. If cut while hot, the bread will still hold moisture and won't hold its shape.
- Once cool, enjoy a thick slice with butter and a hot cup of coffee.
Long Ferment Method:
- Measure and pour 1 cup of sourdough starter into a large mixing bowl. Add room temperature eggs and vanilla extract and whisk together, making sure to really incorporate all together. You can do this by hand with a bowl and a whisk or with a stand mixer for convenience.
- Continuing to whisk, pour melted butter in slowly over the mixture so that the heat from the melted butter doesn't cook any egg.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Cover the bowl and place in the refrigerator overnight for 12-24 hours.
- The next day, preheat oven to 350 degrees and move oven rack to the center of the oven.
- While the oven is preheating, mash the bananas. Fold the mashed banana into the batter.
- Line an 8X5-inch loaf pan with parchment paper. Pour the batter into the loaf pan and place into the hot oven.
- Because the batter starts off cold from the overnight ferment in the refrigerator, the bake time will take longer than the same day method. Bake for 60-75 minutes.
- To check doneness of the bread, refer to the same day method baking instructions above.
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