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Sourdough Banana Bread Recipe

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4.4 from 6 reviews

This Sourdough Banana Bread is a moist and flavorful twist on classic banana bread, enhanced with the tangy depth of sourdough starter. Perfect for breakfast or a snack, it combines ripe bananas, a blend of sugars, and warm spices, baked to golden perfection in a loaf pan.

Ingredients

Wet Ingredients

  • 1 1/2 cups mashed bananas (about 3 medium bananas)
  • 1/2 cup sourdough starter, fed or discard
  • 1/2 cup neutral-flavored oil (such as vegetable or canola oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 3/4 cups all-purpose or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, ensuring the bottom and two long sides are covered, then lightly grease with cooking spray. Set aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, sourdough starter, neutral oil, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is very well combined and smooth.
  3. Add Dry Ingredients: Add the all-purpose or whole wheat flour, baking soda, baking powder, salt, and ground cinnamon to the wet mixture. Gently fold using a rubber spatula just until no dry streaks remain. Avoid overmixing to keep the bread tender.
  4. Pour and Bake: Pour the batter evenly into the prepared loaf pan. Place in the oven and bake for 50-60 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out clean.
  5. Cool: Remove the banana bread from the oven, take it out of the pan, and let it cool completely on a wire rack before slicing and serving.

Notes

  • You can substitute whole wheat flour for a healthier option; however, the texture might be slightly denser.
  • Neutral-flavored oils like vegetable, canola, or grapeseed oil work best to let the banana flavor shine.
  • Using fed sourdough starter enhances flavor, but discard starter works well too.
  • To keep the bread moist, avoid overbaking and check with a toothpick near the 50-minute mark.
  • Store banana bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipefeastful.com/sourdough-banana-bread-recipe/