Sourdough Banana Bread

The most delicious and moist sourdough banana bread is a simple and classic quick-bread.

Course Sourdough

Cuisine American

Keyword sourdough banana bread, sourdough discard banana bread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 262kcal

Author Lisa Bass

Ingredients

1/2 cup melted butter
1 cup dark brown sugar
3 ripe bananas 350g
2 large eggs
1/2 cup sourdough starter discard
1 teaspoon vanilla

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt

Instructions

Preheat oven to 350 degrees.
Lightly grease a 9×5 loaf pan with butter.
Combine dry ingredients (flour, baking soda, baking powder, and salt) well in a medium bowl.
In a stand mixer or bowl, mix melted butter and brown sugar for five minutes until light and fluffy.
Add in eggs, vanilla, mashed bananas, and sourdough starter.
Fold in dry ingredients a bit at a time until just incorporated. Be careful not to over-mix.
Gently fold in any other add-ins you would like (pecans, walnuts, and chocolate chips or chunks, etc.).
Pour into a greased pan. You could also line your loaf pan with parchment paper.
Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester.
Allow to cool in the pan for one hour.

Long Fermented

12-24 hours before you plan to make banana bread, mix together sourdough starter, melted butter, eggs, and flour. Cover with a towel or plastic wrap and allow to ferment at room temperature for 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours.
The next day, preheat oven to 350 degrees.
Using a stand mixer with the paddle attachment, add brown sugar, vanilla, mashed bananas, salt, baking powder and baking soda to mixing bowl.
I highly recommend using a stand mixer because the fermented dough will be stiff and difficult to combine with the other ingredients by hand.
Set on low to medium speed until completely combined.
Pour into loaf pan and bake for 50-60 minutes.
Allow to cool in the pan for one hour.

Notes

*Make sourdough banana bread muffins. Bake the recipe the same and place the batter into regular sized muffin tins, baking for 20-25 minutes until they start to turn golden brown and a toothpick comes out clean.

Don’t over-mix the batter. Over-mixing the dry ingredients into the wet ingredients causes gluten formation, which can give you tough banana bread.
If you like more banana texture, reserve a little bit of banana during mashing and mash it more gently to add more of a chunky banana bite.
Active sourdough starter or discard can be used for this recipe

Nutrition