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Sourdough Banana Bread

A delightful combination of ripe bananas and sourdough starter transforms this banana bread into a sweet, moist loaf that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough starter
  • 1 cup ripe bananas, mashed Use very ripe bananas for best flavor.
  • 1/2 cup sugar Adjust based on the sweetness of bananas.
  • 1/4 cup vegetable oil or melted butter Either works well in this recipe.
  • 2 large eggs Can be substituted with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the sourdough starter, mashed bananas, sugar, oil (or melted butter), eggs, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the baking soda, salt, and flour.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  3. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm with butter for a delightful treat. Store on the counter for 3-4 days, in the fridge for up to a week, or freeze slices for later enjoyment.