Sourdough Banana Bread

The Sweet Aroma of Fresh-Baked Sourdough Banana Bread

Imagine walking into your kitchen and being greeted by the warm, inviting scent of freshly baked banana bread. Now add a hint of tanginess from sourdough, and you’re in for a treat! This Sourdough Banana Bread takes the classic recipe to new levels, resulting in a moist, flavorful loaf that will have everyone asking for seconds. Plus, it’s super simple to whip up — so why not indulge?

Why Make This Recipe

What’s not to love about Sourdough Banana Bread? Here are a couple of reasons this recipe is a no-brainer for your next baking adventure:

• Easy Cleanup: It’s a one-bowl wonder (or two if you’re feeling fancy). Fewer dishes means more time enjoying that heavenly slice!
• Versatile & Fun: Whether it’s breakfast, a snack, or a dessert, this bread fits right in. Plus, it’s perfect for those ripe bananas that scream for attention.

Ingredients

You don’t need fancy stuff — just these basics!

• 3 over-ripe bananas (about 1 1/2 cups)
• 2 large eggs, lightly beaten
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 200 grams sourdough discard (about 3/4 cup)
• 1 1/8 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup mini chocolate chips or nuts (optional)

Directions

Let’s get baking! Follow these easy steps:

1. Preheat your oven to 425 degrees F and prepare a loaf pan. You can line it with parchment paper or give it a good spray with cooking spray to grease.
2. In a medium-sized bowl, mash the bananas until smooth.
3. Add the eggs, white sugar, brown sugar, vanilla extract, and vegetable oil to the bananas. Stir until everything’s combined.
4. Mix in the sourdough discard, stirring until just combined.
5. In a separate bowl, or you can skip this step to keep things tidy, mix together the flour, baking powder, salt, and any chocolate chips or nuts you’re using. Combine until just incorporated.
6. Pour the batter into the loaf pan and bake at 425 degrees F for 10 minutes. Then, lower the temperature to 350 degrees F and continue baking for about 50 minutes.
7. Check the bread by inserting a knife; if it comes out clean, you’re good to go! If not, give it another 5-10 minutes.
8. Let the banana bread cool in the pan for 10 minutes before transferring it to a cooling rack. Enjoy!

How to Make Sourdough Banana Bread (Overview)

Making Sourdough Banana Bread is as easy as pie (or loaf, rather). Start by mixing your wet ingredients and mashing those overripe bananas. Then, combine it with the sourdough discard, and don’t stress about overmixing — you’ll just want to gently fold in the dry ingredients. TIP: Don’t skip this step; it saves you from a tough bread!

How to Serve Sourdough Banana Bread

Serve this delightful loaf warm from the oven, and watch everyone’s eyes light up! It’s perfect on its own or slathered with a touch of butter. Add some fresh fruit on the side for color and nutrition, and your guests will be convinced they’re in a cozy café. Just picture that golden-brown crust and the soft, tender inside — simply irresistible!

How to Store Sourdough Banana Bread

This bread stays fresh for about 3-4 days at room temperature. Just wrap it tightly in plastic wrap or foil. For longer storage, pop it in the freezer, and it’ll be good for about 2-3 months. When you’re ready, just set it out to thaw or warm it in the oven for a few minutes to bring back that fresh-baked goodness.

Tips to Make Sourdough Banana Bread

1. Use Ripe Bananas: The more spots, the better! They add sweetness and moisture.
2. Chill the Dough: If you have time, letting the batter sit for 30 minutes can deepen the flavors.
3. Try Different Mix-Ins: Get creative! Pecans or walnuts add a nice crunch.

Variation

Want to change it up? Make it vegan by substituting the eggs with flaxseed meal mixed with water or applesauce. You can even throw in spices like cinnamon or nutmeg for a warm twist. Get adventurous with different fruits or flavorings!

FAQs

1. Can I make this without sourdough discard?
Absolutely! You can substitute the discard with more ripe bananas or even yogurt for some extra tang.

2. Can I use whole wheat flour instead?
Yes! But it’ll be denser. You might want to mix it with all-purpose flour to keep a nice texture.

3. How do I know when the banana bread is done?
Insert a knife or toothpick; if it comes out clean, congratulations, you’ve got perfectly baked bread!

📌 Pin this recipe for your next cozy dinner night!

Sourdough Banana Bread

This easy-to-make Sourdough Banana Bread combines the sweetness of ripe bananas with the tang of sourdough, resulting in a moist and flavorful loaf perfect for any time of the day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 bananas 3 over-ripe bananas (about 1 1/2 cups) The more spots, the better for sweetness and moisture.
• 2 large 2 large eggs, lightly beaten Can be substituted with flaxseed meal mixed with water for a vegan option.
• 1/2 cup 1/2 cup white sugar
• 1/2 cup 1/2 cup brown sugar
• 1/2 cup 1/2 cup vegetable oil
• 1 teaspoon 1 teaspoon vanilla extract
• 200 grams 200 grams sourdough discard (about 3/4 cup) Substitutable with more ripe bananas or yogurt.
• 1 1/8 cup 1 1/8 cup all-purpose flour Whole wheat flour can be used but may result in a denser bread.
• 2 teaspoons 2 teaspoons baking powder
• 1 teaspoon 1 teaspoon salt
• 1/2 cup 1/2 cup mini chocolate chips or nuts (optional) Pecans or walnuts are great additions.

Method

 

Preparation

1. Preheat your oven to 425 degrees F and prepare a loaf pan with parchment paper or cooking spray.
2. In a medium-sized bowl, mash the bananas until smooth.
3. Add the eggs, white sugar, brown sugar, vanilla extract, and vegetable oil to the bananas. Stir until combined.
4. Mix in the sourdough discard, stirring until just combined.
5. In a separate bowl, mix together the flour, baking powder, salt, and any chocolate chips or nuts you’re using.
6. Combine the dry ingredients with the wet mixture until just incorporated.

Baking

1. Pour the batter into the loaf pan and bake at 425 degrees F for 10 minutes.
2. Lower the temperature to 350 degrees F and continue baking for about 50 minutes.
3. Check the bread by inserting a knife; if it comes out clean, the bread is done. If not, bake for another 5-10 minutes.
4. Let the banana bread cool in the pan for 10 minutes before transferring it to a cooling rack.

Notes

This bread stays fresh for about 3-4 days at room temperature. Wrap tightly in plastic wrap or foil. For longer storage, freeze for 2-3 months and thaw or warm before serving. Optionally, let the batter sit for 30 minutes to deepen flavors.