Sourdough Banana Bread
Sourdough banana bread is the perfect solution for those overripe bananas sitting on your counter and a jar of sourdough starter just waiting to be used. This recipe combines the classic flavors of banana bread with the tangy depth of sourdough, resulting in a loaf that is moist, tender, and irresistibly delicious. It’s easy to make, and you’ll love how the sourdough starter gives it a unique flavor profile that elevates this beloved treat. Whether you’re enjoying it for breakfast, a snack, or dessert, this sourdough banana bread will quickly become a staple in your baking repertoire.
Why This Recipe is a Keeper
This sourdough banana bread recipe is a keeper for several reasons. First, it’s incredibly simple, using basic pantry ingredients that you likely already have on hand. Second, it utilizes unfed sourdough starter, so you can reduce waste and give your starter a new purpose. The combination of ripe bananas and brown sugar creates a naturally sweet and moist loaf, while the addition of warm spices like cinnamon makes each slice a comforting treat. Plus, it’s versatile! You can add nuts, chocolate chips, or even dried fruit to customize it to your liking.
What You’ll Need
- 1-1/2 cups all-purpose flour (170 grams) – This provides the structure for your bread.
- 1 teaspoon baking soda – This helps the bread rise and create a fluffy texture.
- 1 teaspoon kosher salt – Balances the sweetness and enhances the flavors.
- 1 teaspoon ground cinnamon – Adds warmth and depth to the flavor.
- 3/4 cup brown sugar (160 grams) – Sweetens the bread and gives it a lovely caramel flavor.
- 1/2 cup unsalted butter, room temperature (113 grams) – Ensures a rich and moist loaf.
- 1 large egg – Binds the ingredients together.
- 1 cup mashed ripe banana (227 grams) – Provides moisture and natural sweetness.
- 2 teaspoons vanilla bean paste or vanilla extract – Adds a lovely aromatic flavor.
Recommended Tools
- Mixing bowls – For combining your ingredients.
- Whisk – To mix the dry ingredients and ensure an even distribution.
- Rubber spatula – Perfect for folding in the wet ingredients without overmixing.
- Loaf pan – A standard 9×5-inch loaf pan works best for this recipe.
- Measuring cups and spoons – Accurate measurements are key to successful baking.
Method: Sourdough Banana Bread
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly and rise properly.
Step 2: Prepare Your Loaf Pan
Grease your loaf pan with butter or line it with parchment paper for easy removal after baking.
Step 3: Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon until well combined. Set aside.
Step 4: Cream Butter and Sugar
In another large mixing bowl, cream together the room temperature butter and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy.
Step 5: Add Egg and Vanilla
Add the large egg and vanilla bean paste (or extract) to the butter and sugar mixture. Mix until fully incorporated.
Step 6: Incorporate Sourdough Starter and Bananas
Fold in the unfed sourdough starter and the mashed ripe banana, mixing until just combined. Be careful not to overmix.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, folding gently with a rubber spatula until no flour is visible. This will keep your bread light and fluffy.
Step 8: Pour into Loaf Pan
Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
Step 9: Bake
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool
Once baked, remove the bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Dietary Swaps & Alternatives
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use coconut oil or a dairy-free butter alternative in place of unsalted butter.
- Egg-Free: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Lower Sugar: Reduce brown sugar to 1/2 cup or use coconut sugar for a healthier option.
Avoid These Traps
- Don’t overmix the batter. This can lead to dense and tough bread.
- Ensure your bananas are very ripe for the best flavor and natural sweetness.
- Check your baking soda for freshness; old baking soda can affect the rise.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
Store, Freeze & Reheat
Store leftover sourdough banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave or toaster before enjoying.
Popular Questions
Can I use fed sourdough starter instead of unfed?
While unfed sourdough starter is ideal for this recipe, you can use fed starter. Just reduce the amount of liquid in the recipe slightly, as fed starter contains more moisture.
How do I know when my banana bread is done?
Your sourdough banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back when lightly pressed.
What can I add to my sourdough banana bread?
You can add a variety of mix-ins such as chopped walnuts, pecans, chocolate chips, or dried fruit like raisins or cranberries for added flavor and texture.
Can I make this recipe in advance?
Absolutely! You can make the batter a day in advance and store it in the refrigerator until you’re ready to bake. Just allow it to come to room temperature before baking.
One Pan, More Ideas
- Chocolate Chip Banana Bread – A classic twist with chocolatey goodness.
- Healthy Banana Bread – A lighter version for health-conscious bakers.
- Vegan Banana Bread – A plant-based take on the beloved recipe.
- Classic Banana Bread – The traditional recipe that never disappoints.
That’s a Wrap
Sourdough banana bread is a delightful way to use up ripe bananas and sourdough starter. It’s a recipe that balances sweetness and tang, creating a loaf that is both satisfying and comforting. Whether enjoyed fresh from the oven or toasted with a pat of butter, this bread has a way of bringing joy to any breakfast or snack time. Give it a try, and you may just find yourself making it again and again!
In conclusion, baking sourdough banana bread allows you to combine two beloved ingredients into one fantastic loaf. The process is straightforward, and the results are undeniably delicious. So, gather your ingredients, preheat the oven, and enjoy the delightful aroma of banana bread wafting through your home as it bakes. Your family and friends will thank you for it!
Sourdough Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan with butter or line it with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon until well combined. Set aside.
- Cream together the room temperature butter and brown sugar until light and fluffy.
- Add the egg and vanilla bean paste (or extract) to the butter and sugar mixture. Mix until fully incorporated.
- Fold in the unfed sourdough starter and the mashed ripe banana, mixing until just combined.
- Gradually add the dry ingredients into the wet mixture, folding gently until no flour is visible.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Wrap tightly and freeze for up to 3 months for longer storage.
- Reheat slices in the microwave or toaster for a warm treat.
