Sourdough Banana Bread
Sweet, moist, and tender sourdough discard banana bread has a kick of tangy flavor. Use our recipe for the best sourdough quick bread ever!
Servings: 12 slices
Calories: 263kcal
Equipment
- 1 loaf pan 9" x 5"
- Hand Mixer or stand mixer, optional
Ingredients
- ½ cup sourdough starter discard fed 12-24 hours prior *see notes below
- ½ cup (1 stick) butter softened
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 medium bananas mashed (the riper, the better)
- ¼ cup honey or maple syrup
- 2 large eggs Use a substitute in this egg substitutes list
- 2 cups all-purpose flour
optional
- ½ cup chopped nuts
- ½ cup chocolate chips
Instructions
- Preheat the oven to 325ºF. Lightly grease your loaf pan.
- Combine the butter, sugar, vanilla extract, baking powder, baking soda, and salt in a large bowl. Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes, until the mixture is smooth.
- Stir in mashed bananas, honey, eggs, and sourdough starter discard. Combine until smooth, though there might be small lumps of banana. Add all-purpose flour, 1/2 cup at a time, stirring in between. Then add nuts or chocolate chips, if using.
- Pour the banana bread mixture into the prepared loaf pan. Smooth the top and let rest at room temperature for 10 minutes before baking.
- Bake for 45-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If banana loaf gets too brown, cover it with foil during baking.
- Allow bread loaf to cool for 10 minutes in the pan before removing and slicing to serve.
Video
Notes
A 100% hydration sourdough starter works best for this recipe.
Ingredient Note:
Egg-Free Banana Bread: use a substitute from this egg substitutes list.
Vegan Banana Bread: replace the egg with a flax eggs (2 tablespoons ground flax + 5 tablespoons water), use coconut oil instead of butter, and maple syrup instead of honey for a plant-based version.
TFN Pro Tips:
- The riper the banana, the sweeter your bread will be! I love using very dark, overly ripened bananas.
- Don't over stir the batter, stir until the ingredients are just combined - small lumps are normal.
- Store leftovers in an air-tight container at room temperature for up to 5 days.
- For longer storage: place in a freezer safe container for up to 3 months in the freezer.
Nutrition
Serving: 1slice | Calories: 263kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 336mg | Potassium: 162mg | Fiber: 2g | Sugar: 21g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
