Sourdough Banana Bread Recipe

Sourdough Banana Bread Recipe

This sourdough banana bread is soft and flavorful, with a tangy twist from sourdough starter. It's the perfect way to use up overripe bananas and sourdough discard!

Course Breakfast, Pastries

Cuisine American

Keyword Sourdough Banana Bread, Sourdough Banana Bread Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 360kcal

Author Natalya Drozhzhin

Ingredients

2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 very ripe bananas mashed
8 tbsp unsalted butter melted
1 cup brown sugar dark or light
2 large eggs
3 tbsp sour cream
1 tsp vanilla extract
1/2 cup sourdough starter discard or active

US Units - Metric

Instructions

Preheat the oven to 350°F. Lightly grease (or line) a 9x5 inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate dish, mash the bananas until they are smooth.
In a large bowl, mix together the melted butter, brown sugar, eggs, sour cream, vanilla, sourdough starter, and mashed bananas until smooth and well-blended.
Add the dry ingredients to the banana mixture and stir just until combined—don’t overmix! If you’re adding nuts or any other mix-ins, fold them in gently.
Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 15 minutes. Run a knife along the edges to loosen, then carefully transfer the loaf to a wire rack. Let it cool completely before slicing.

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Nutrition