This Sourdough Banana Bread is a great recipe to use up riped bananas and unfed sourdough piling up in the fridge all at once. This recipe makes wonderfully moist and fluffy banana bread. This recipe comes out perfect every time. I make extra sourdough just to make this banana bread.
Ingredients:
- 180 grams (1 1/2 cups) all-purpose flour (can replace part of the all-purpose white to whole wheat)
- 150 grams (3/4 cup) brown sugar (reduce if bananas are really ripe and sweet)
- 1 tsp baking soda
- 1/3 tsp salt
- 240 grams (1cup) sourdough-discard (unfed and right out of the fridge)
- 120 grams (1/2 cup) butter at room temperature
- 240 grams (1 cup) mashed ripe bananas (approx. 2-3 medium bananas)
- 1 egg
- 1 tsp vanilla
- option: 80 grams walnuts, dark chocolate chips
Steps to make sourdough banana bread:
- Preheat the oven to 350F and grease an 8x4 loaf pan.
- In a large bowl mix together the flour, baking soda and salt and set aside.
- In another mixing bowl combine the butter and sugar until creamy and light. Then add in the egg, sourdough, bananas, and mix well.
- Next, gently fold in the flour mixture until well combined.
- Finally, add and mix in the optional walnuts or chocolate chips.
- Pour batter into the loaf pan and lightly tap the pan to remove air bubbles for the batter.
- Bake for 50-60 minutes and use the toothpick test to make sure the center of the loaf is done.
- Cool the bread on a rack for 10-15 minutes before removing from pan.
