Sourdough Banana Bread Recipe
This moist banana quick bread is a great way to use up your brown bananas and leftover starter. It's delicious plain, or with the addition of chocolate chips and nuts!
Equipment
Ingredients
- ½ cup salted butter, softened to room temperature
- 1 cup white sugar
- ½ cup sourdough starter discard
- 1 ½ cups mashed overripe bananas (3 large or 4 small bananas)
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups all purpose flour (10 ounces)
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
Instructions
- Spray two 8.5 x 4.5 inch loaf pans with cooking spray and line the bottom with parchment paper. Mash the bananas with a fork. Preheat your oven to 350°.
- In a large mixing bowl, beat the butter and sugar with an electric hand mixer for 2-3 minutes, occasionally scraping the sides of the bowl with a rubber spatula. The mixture should be creamy and pale.
- Add the discard, mashed banana, vanilla, and eggs; beat until smooth.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and salt. Add to the banana mixture with any mix-ins. Stir gently just until there are no streaks of flour.
- Divide the batter evenly between the prepared loaf pans. Bake in a preheated oven at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs, no wet batter.
- Let the bread cool in the pan for about 10 minutes, then carefully remove the loaves and place them on a wire rack.
- You can serve the bread warm, but for the cleanest slices, let it cool completely.
Notes
- Mix-ins make this flavorful banana bread even more delicious! I like to make one loaf with 1/3 cup of pecans, and one loaf with 1/3 cup of chocolate chips. Just keep in mind that adding additional ingredients will increase the baking time by a few minutes.
- Bread can be wrapped in plastic wrap or stored in an airtight container for 3-4 days. For longer storage, wrap it, then place it in a freezer bag. It will last for 4-5 months.
- You can make this bread in one 9x5" loaf pan, but you will need to increase the baking time to 55-65 minutes. Don't add any mix-ins, or it can overflow.
- For muffins, fill 18-20 greased muffin cups; bake for about 20 minutes. Mini muffins only take 14 minutes.
Nutrition
Serving: 1sliceCalories: 190kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 209mgPotassium: 102mgFiber: 1gSugar: 15gVitamin A: 221IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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