Sourdough Banana Bread
Banana bread made with sourdough discard is ultra-tender and moist. This foolproof recipe has the best flavor and texture of any banana bread ever.
Servings: 16 slices (1 Loaf)
Ingredients
Wet ingredients
- 1 cup mashed bananas from 3 to 4 ripe bananas
- 8 tablespoons butter melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup sourdough starter discard
- 2 teaspoons vanilla extract
Dry ingredients
- 1-⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon salt
Optional
- 1 banana for the top
Instructions
- Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan or line it with parchment paper.
- Combine the mashed banana, melted butter, sugar, brown sugar, eggs, and sourdough starter in a bowl. Stir well.
- Sift the flour, baking powder, baking soda, and salt over the wet mixture.
- Gently fold the dry ingredients into the wet mixture.
- Pour the batter into the prepared pan.
- Split a whole banana in half vertically and place on top of the batter.
- Bake 55 to 60 minutes or until a toothpick inserted into the middle comes out clean or with only a few crumbs attached.
Video
Notes
- If you let your sourdough discard sit for several days it will develop a stronger, more tangy flavor. Let it sit in the fridge for 5 to 7 days for the best flavor.
- If the starter develops a watery hooch on top then dump the hooch off before adding the starter to the batter. The hooch will add too much liquid to the batter.
Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 322mg | Potassium: 111mg | Fiber: 1g | Sugar: 16g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
