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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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.