Go Back

Sourdough Banana Bread

A delightful twist on classic banana bread, this recipe incorporates sourdough starter for a moist and flavorful loaf that's easy to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed The riper, the better!
  • 1 cup sourdough starter Make sure it's active.
  • 1/2 cup sugar Can adjust based on sweetness preference.
  • 1/4 cup butter, melted Unsalted butter is preferred.
  • 2 pieces large eggs Room temperature eggs work best.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda Ensure it's fresh for proper leavening.
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat for a healthier version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the mashed bananas, sourdough starter, sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the baking soda, salt, and flour.
  4. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, consider adding chocolate chips, walnuts, or cinnamon. If you have leftovers, the banana bread keeps well for about 5 days at room temperature, or wrap and refrigerate for about a week.