Description

Sourdough Banana Bread is a delightful blend of ripe bananas and sourdough starter, creating a moist and flavorful loaf. This recipe is simple to prepare and is perfect for a quick breakfast or a cozy snack. With its tender crumb and optional additions like walnuts or chocolate chips, it’s a comforting homemade treat that everyone will love.

Ingredients

Scale

1 cup sourdough discard, unfed
3 ripe bananas, mashed (about 1 to 1 1/4 cups)
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup melted butter or neutral oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
In a large bowl, mix the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, vanilla, and sourdough discard until well combined.
In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon, if desired.
Add the dry mixture to the wet mixture and stir gently until just combined, avoiding overmixing.
Fold in the walnuts or chocolate chips if using.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 to 15 minutes before moving it to a wire rack to cool completely before slicing.

Notes

Enjoy the banana bread warm, topped with butter for extra decadence.
Store leftovers in an airtight container at room temperature for up to three days.
This recipe can be easily doubled for larger gatherings.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 10g
Sodium: 200mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg