Sourdough Banana Bread Recipe
Servings: 10 Servings
Ingredients
- ½ cup (113 g) unsalted butter softened
- ½ cup (99 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- 2 (100 g) large eggs
- 2 teaspoons vanilla extract
- 3 bananas overripe (approximately 300 to 340 g peeled)
- ¾ cup (175 g) sourdough starter unfed/discard
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups (250 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 butter, ½ cup (99 g) granulated sugar, ½ cup (107 g) packed light brown sugar
- Add the eggs and vanilla. Continue beating on low speed until the ingredients are well combined.2 (100 g) large eggs, 2 teaspoons 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 starter, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 2 cups (250 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 too 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.
Notes
- Place the loaf pan on a metal baking sheet to help keep the bottom from overbrowning.
- This bread is denser and slightly less sweet than regular banana bread. It’s hearty and makes a great option for French toast.
- Even though many sourdough recipes don’t use extra leavening, this recipe uses baking soda because the sourdough starter is unfed discard.
- Store leftovers in a sealed bag or airtight container at room temperature for 2 to 3 days.
- Calories are an estimate based on 1 slice when the loaf is cut into 10 equal-sized slices.
Nutrition Facts
Sourdough Banana Bread Recipe
Serving Size
1 slice
Amount per Serving
Calories
317
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
30
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
57
mg
19
%
Sodium
244
mg
10
%
Potassium
185
mg
5
%
Carbohydrates
52
g
17
%
Fiber
2
g
8
%
Sugar
25
g
28
%
Protein
5
g
10
%
Vitamin A
355
IU
7
%
Vitamin C
3
mg
4
%
Calcium
25
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
