Sourdough Banana Bread
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A perfectly baked loaf of homemade sourdough banana bread created in your own kitchen using simple ingredients like bananas, cinnamon, and flour.
Storage:
Room Temperature: Store leftover banana bread in a sealed bag or container for 2-3 days at room temperature.
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (99 g) granulated sugar
- ½ cup (107 g) light brown sugar
- 2 (100 g) large eggs
- 2 teaspoons pure vanilla extract
- 3 bananas, overripe (approximately 470 g before removing the peel)
- ¾ cup (175 g) sourdough starter, unfed/discard
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups (240 g) all-purpose flour
Instructions
- Preheat the oven to 375°F, and lightly grease a 9 x 5-inch loaf pan. Set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on low speed until light and fluffy, about 3 minutes.½ cup (113 g) unsalted butter½ cup (99 g) granulated sugar½ cup (107 g) light brown sugar
- Add the eggs and vanilla. Continue beating on low speed until the ingredients are well combined.2 (100 g) large eggs2 teaspoons pure vanilla extract
- Next, add the bananas. Beat until the bananas are very well mixed and no large chunks remain. The mixture will appear “separated,” but it will come back together as the remaining ingredients are added.3 bananas
- Pour in the sourdough starter, and mix on low speed just until combined. Then add the baking soda, cinnamon, salt, and flour. Mix just until no dry flour streaks remain. Make sure to scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.¾ cup (175 g) sourdough starter1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon salt2 cups (240 g) all-purpose flour
- Pour the batter into the prepared loaf pan and bake for 15 minutes. Reduce the heat to 350°F, and continue to bake for an additional 40 to 45 minutes or until a knife inserted in the center comes out clean. If the bread begins to brown quickly, make a foil tent and drape loosely over the top.
- Remove the pan from the oven, and allow the bread to cool inside the pan for 5 to 10 minutes before transferring to a wire rack. Cool completely before slicing before slicing.
Notes
- Place the loaf pan on a metal baking sheet to prevent the bottom of the bread from over browning.
- This bread is more dense and slightly less sweet than conventional yeast banana bread. It’s very hearty, and makes a great option for French toast.
- Even though many sourdough recipes don’t use any additional leavening agents, we use a touch of baking soda in this recipe. This ensures that the bread rises properly since the sourdough starter is not active. Some starters may be strong enough to give the bread lift, but just in case we use the baking soda.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of sourdough banana bread when it has been cut into 10-equal sized slices.
Nutrition
Serving: 1sliceCalories: 317kcalCarbohydrates: 52gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 244mgPotassium: 185mgFiber: 2gSugar: 25gVitamin A: 355IUVitamin C: 3mgCalcium: 25mgIron: 2mg