Looking to transform your overripe bananas and sourdough discard into a delectable treat... This delicious moist sourdough banana bread is the perfect solution!
With the tangy goodness of an active sourdough starter, this recipe brings together the best of both worlds – the beloved classic flavors of banana bread and the rich depth of sourdough.
This simple recipe is a great way to incorporate naturally fermented grains in sourdough starter, in a moist banana bread that boasts an incredible depth of flavor.
Whether you're a seasoned sourdough baker or trying out sourdough recipes for the first time, our sourdough discard banana bread is a fantastic addition to your collection.
Moist Sourdough Banana Bread
This sourdough banana bread recipe uses half the sugar of most sourdough or classic banana bread recipes... but you wont miss it one bit!
It's a great way to use sourdough starter discard! This sourdough banana bread recipe uses twice the amount of 100% hydration sourdough starter! More fermented grains, and less flour make for easer digestion of this easy quick bread recipe!
The mixture of wet ingredients, including melted butter, mashed bananas, and vanilla extract, perfectly complements the tanginess of active starter. These ingredients combine to produce a soft, moist crumb and a beautiful rise. You can even add a few chocolate chips for an extra indulgent twist!
Ingredients
- 1 cup active sourdough starter at 100% hydration, can be fed or unfed.
- 2-3 ripe bananas, mashed
- ¼ cup neutral oil (such as vegetable or avocado oil)
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour (or whole wheat)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped nuts (walnuts or pecans), optional
How to Make Sourdough Banana Bread
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large mixing bowl, combine the mashed bananas, oil, brown sugar, vanilla extract, and egg. Mix well until the mixture is smooth and well combined.
Add Sourdough Starter
Add 1 cup of your active sourdough starter to the banana mixture and mix until incorporated.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using).
Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Add Nuts (Optional)
If you're using nuts, gently fold in the chopped nuts.
Bake the Banana Bread
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy
Slice the cooled banana bread and enjoy the unique tangy flavor that the sourdough starter adds to the classic banana bread!
Using a mostly sourdough starter in this recipe might result in a slightly denser texture compared to traditional banana bread, but it also provides a distinctive taste that sourdough enthusiasts appreciate.
Sourdough Recipes
Soft Sourdough Rolls
Easy Sourdough Bread for Beginners
Sourdough Starter Pancakes
Easy Sourdough Waffles
Sourdough Pumpkin Coffee Cake
Perfect Sourdough Pumpkin Bread
Sourdough Baguette
Recipe Tools
- Mixing Bowl:A large mixing bowl is essential for combining your wet and dry ingredients to create the banana bread batter.
- Loaf Pan:A 9x5-inch loaf pan or a smaller loaf pan is needed to bake your banana bread to perfection. You can also use mini loaf pans for smaller portions.
- Parchment Paper:Line your loaf pan with parchment paper to prevent sticking and make it easy to remove the bread after baking.
- Wire Rack:A cooling rack allows your banana bread to cool evenly and prevents moisture buildup on the bottom.
- Airtight Container:If you prefer, store your wrapped banana bread in an airtight container to keep it protected.
Optional Tools
- Kitchen Scale:For precise measurements, especially if using grams of flour or other ingredients.
- Stand Mixer or Hand Mixer:While not necessary, a mixer can make combining wet and dry ingredients more efficient.
Storage Tools
- Zip-Top Freezer Bags:If you plan to freeze individual slices, zip-top freezer bags keep them protected.
- Aluminum Foil or Plastic Wrap:Wrapping individual slices before freezing helps maintain their freshness.
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars!Tag me on Instagram @farmhouse_harvest with your delicious creation!
Sourdough Banana Bread
Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 48 minutes
Additional Time: 10 minutes
Total Time: 1 hour 18 minutes
This moist and delicious sourdough banana bread is the perfect loaf! With the tangy goodness of an active sourdough starter, this recipe brings together the best of both worlds – the beloved classic flavors of banana bread and the rich depth of sourdough.
Ingredients
- 1 cup active sourdough starter at 100% hydration, can be fed or unfed.
- For the banana bread batter:
- 2-3 ripe bananas, mashed
- ¼ cup neutral oil (such as vegetable or avocado oil)
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped nuts (walnuts or pecans), optional
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, oil, brown sugar, vanilla extract, and egg. Mix well until the mixture is smooth and well combined.
3. Add 1 cup of your active sourdough starter to the banana mixture and mix until incorporated.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using).
5. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
6. If you're using nuts, gently fold in the chopped nuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the banana bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Calories: ~220-250 kcal
- Total Fat: ~9-11 g
- Saturated Fat: ~1-2 g
- Cholesterol: ~15-20 mg
- Sodium: ~150-200 mg
- Total Carbohydrates: ~31-35 g
- Dietary Fiber: ~2-3 g
- Sugars: ~15-18 g
- Protein: ~4-5 g
Did you make this recipe?
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How to Store Sourdough Banana Bread
Cool Completely
Allow the banana bread to cool completely on a wire rack before storing it. This helps prevent moisture buildup that could lead to a soggy texture.
Wrap in Plastic Wrap or Foil
Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil. This helps retain moisture and prevents the bread from drying out.
Use an Airtight Container
Alternatively, you can place the wrapped banana bread in an airtight container.
Room Temperature Storage
If you plan to consume the banana bread within a day or two, it's safe to store it at room temperature.
Refrigerator Storage
For longer-term storage, keep the banana bread in the refrigerator. It can stay fresh for up to a week when stored properly.
Freezer Storage
If you want to store the banana bread for an extended period, freezing is a great option. Slice the bread into individual portions and wrap each slice tightly in plastic wrap or aluminum foil. Place the wrapped slices in a zip-top freezer bag. The slices can be thawed as needed.
Thawing Frozen Banana Bread
To thaw frozen banana bread, remove the desired number of slices from the freezer and let them thaw at room temperature or gently reheat them in a toaster or microwave.
