This sourdough banana bread recipe is a unique twist on classic banana bread, combining the tangy flavor of sourdough starter with the natural sweetness of ripe bananas. Perfect for breakfast, snacks, or dessert, this sourdough banana bread recipe is moist, flavorful, and easy to make. Whether you’re a sourdough enthusiast or just looking for a new way to use ripe bananas, this sourdough banana bread recipe is sure to impress.
Ingredients:
Ingredients for the sourdough banana bread recipe:
- 1 cup ripe mashed bananas (about 2 large bananas)
- 1/2 cup sourdough starter (discard or active)
- 1/3 cup melted butter
- 2/3 cup sugar (or honey)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Execution
Step-by-Step Method for the sourdough banana bread recipe:
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, combine mashed bananas, sourdough starter, melted butter, sugar, eggs, and vanilla extract. Whisk until smooth.
- Combine dry ingredients: In a separate bowl, mix flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Add optional mix-ins: If using walnuts or chocolate chips, gently fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your sourdough banana bread recipe.
Tips:
For the Best sourdough banana bread recipe:
- Use overripe bananas: Bananas with brown spots provide the sweetest flavor for this sourdough banana bread recipe.
- Experiment with add-ins: Swap walnuts for pecans or add dried fruits for variety.
- Don’t overmix: Overmixing the batter can result in dense bread. Stir just until combined.
- Store properly: Wrap the bread tightly in plastic wrap and store at room temperature for up to 3 days or freeze for longer storage.
FAQs:
- Can I use sourdough discard? Yes, sourdough discard works perfectly in this sourdough banana bread recipe.
- What’s the best substitute for butter? Use coconut oil or vegetable oil for a dairy-free option.
- How do I make this gluten-free? Replace all-purpose flour with a gluten-free flour blend.
- Can I double the recipe? Absolutely! Use two loaf pans and adjust the baking time as needed.
