Sourdough Banana Bread Recipe
I absolutely love this sourdough banana bread recipe because it blends the tangy complexity of sourdough with the comforting sweetness of ripe bananas, making each bite irresistibly delightful. Plus, the optional chocolate chips and walnuts give it a fun, customizable twist, perfect for satisfying my snack cravings any time of the day!
I love preparing Sourdough Banana Bread, because it provides me with an opportunity to give a classic recipe an unexpected twist. I accomplish this through the use of ripe bananas, which offer natural sweetness and plenty of moisture.
A half-cup of sourdough starter adds a not-so-subtle tang, while melted butter and a splash of vanilla boost the richness to new heights. Nuts and chocolate chips—optional ingredients in my version of the recipe—add texture and flavor.
The comforting blend of cinnamon and nutmeg ensures each slice tastes amazing, whether it’s toast or unadorned, served up after a long afternoon of work and study.
Ingredients
Ripe bananas mashed: Sweet in nature, with lots of fiber and potassium.
Sourdough starter: Contributes a sharp flavor and aids fermentation.
Sugar in granulated form: Sweetens the bread and makes it tender.
Brown sugar: Delivers moisture and a touch of caramel flavor.
Butter, unsalted: Provides rich flavor and maintains moisture in bread.
Universal flour: Supplies the framework and binds the parts together.
Sodium bicarbonate: A leavening agent that helps the bread rise.
Walnuts or pecans, chopped: Add healthful fats and a nutty crunch (optional).
Chocolate chips: Add sweetness and indulgence (optional).
Ingredient Quantities
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 2 large eggs
- 1/2 cup sourdough starter (fed or discard)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
1. Your oven should be preheated to 350°F (175°C), and the 9×5-inch loaf pan you use should either be greased or lined with parchment paper.
2. In a big mixing bowl, combine the following ingredients: the well-mashed bananas, the eggs, the sourdough starter, the granulated sugar, the brown sugar, the melted butter, and the vanilla extract. Whisk these ingredients together until they are well incorporated.
3. Sift together in a separate bowl these ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
4. In a slow, steady stream, incorporate the dry ingredients into the wet ingredients, stirring gently until amalgamation occurs. Ensure that they are fused but not united into a single solid mass.
5. If you are using them, fold in the chopped walnuts or pecans and chocolate chips until they are evenly distributed throughout the batter.
6. Transfer the batter to the loaf pan you prepared earlier, and make sure it is as smooth as can be on top, which is where you will spread the icing once the loaf cools down after coming out of the oven.
7. In a preheated oven, bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
8. Take the banana bread out of the oven and permit it to cool in the pan for approximately 10 minutes.
9. Remove the bread from the pan with care and transfer it to a wire rack. Cool completely before slicing.
10. Cut the cooled bread into slices and serve. Enjoy your delectable sourdough banana bread!
Equipment Needed
1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional for lining)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Sifter or fine-mesh sieve
8. Wooden spoon or spatula
9. Measuring cups and spoons
10. Knife (for chopping nuts if using and slicing bread)
11. Cooling rack
12. Toothpick or cake tester
FAQ
- Can I use overripe bananas for this recipe?Certainly, bananas that are too ripe are ideal for banana bread because they supply the sweetness and the wetness that the bread needs to be successful.
- What if I don’t have a sourdough starter?The sourdough starter can be replaced with another 1/4 cup flour and 1/4 cup yogurt or buttermilk for a like texture.
- How can I make this banana bread nut-free?If you want a nut-free version, just leave out the walnuts or pecans.
- Can I use whole wheat flour instead of all-purpose flour?Substituting with whole wheat flour:
– You can use whole wheat flour.
– You can use it as half a replacement.
– You can use it as a full replacement.
– Just know that it may turn out denser. - How long does the banana bread stay fresh?Keep at room temperature in a sealed container for 3 days, or chill for 1 week and enjoy as a frosty treat.
- Can I freeze this banana bread?Indeed, it can be frozen for up to 3 months. Wrap it in plastic wrap and place it in a freezer bag. When ready to eat, thaw at room temperature.
- How can I make the bread more moist?Make sure your bananas are quite ripe and don’t be stingy with the butter. Including a tablespoon of yogurt or sour cream can also enhance moisture.
Substitutions and Variations
Bananas that are ripe and mashed: You can replace this with an equal amount of applesauce or pumpkin puree, which gives it a different flavor profile.
Granulated sugar can be replaced with coconut sugar or honey for a slightly different kind of sweetness. Both of these options yield really tasty results!
Butter without salt: Use the same amount of coconut oil or vegetable oil for a dairy-free alternative.
All-purpose flour: For dietary changes, you can use whole wheat flour or a gluten-free flour blend that is 1:1 in ratio to the all-purpose flour it is replacing.
Walnuts or pecans, chopped: For those with nut allergies, these can be subbed with sunflower seeds or left out entirely.
Pro Tips
1. Ripe Bananas: Use overripe bananas with brown spots for the sweetest and most flavorful banana bread. Mashing them thoroughly will also ensure they blend seamlessly into the batter.
2. Butter Temperature: Allow the melted butter to cool slightly before adding it to the mixture. This prevents it from cooking the eggs and helps maintain a smooth consistency.
3. Sifting Dry Ingredients: Ensure all dry ingredients are properly sifted. This helps with even distribution and prevents clumps of flour or baking soda from forming in the final batter.
4. Mixing Technique: When combining wet and dry ingredients, use a spatula or wooden spoon to gently fold them together. Overmixing can lead to a dense loaf, so stop as soon as you don’t see streaks of flour.
5. Add-ins: Toast the walnuts or pecans beforehand to enhance their flavor. If using chocolate chips, lightly coat them in flour before folding them into the batter to prevent them from sinking to the bottom of the loaf.
Sourdough Banana Bread Recipe
My favorite Sourdough Banana Bread Recipe
Equipment Needed:
1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional for lining)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Sifter or fine-mesh sieve
8. Wooden spoon or spatula
9. Measuring cups and spoons
10. Knife (for chopping nuts if using and slicing bread)
11. Cooling rack
12. Toothpick or cake tester
Ingredients:
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 2 large eggs
- 1/2 cup sourdough starter (fed or discard)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions:
1. Your oven should be preheated to 350°F (175°C), and the 9×5-inch loaf pan you use should either be greased or lined with parchment paper.
2. In a big mixing bowl, combine the following ingredients: the well-mashed bananas, the eggs, the sourdough starter, the granulated sugar, the brown sugar, the melted butter, and the vanilla extract. Whisk these ingredients together until they are well incorporated.
3. Sift together in a separate bowl these ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
4. In a slow, steady stream, incorporate the dry ingredients into the wet ingredients, stirring gently until amalgamation occurs. Ensure that they are fused but not united into a single solid mass.
5. If you are using them, fold in the chopped walnuts or pecans and chocolate chips until they are evenly distributed throughout the batter.
6. Transfer the batter to the loaf pan you prepared earlier, and make sure it is as smooth as can be on top, which is where you will spread the icing once the loaf cools down after coming out of the oven.
7. In a preheated oven, bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
8. Take the banana bread out of the oven and permit it to cool in the pan for approximately 10 minutes.
9. Remove the bread from the pan with care and transfer it to a wire rack. Cool completely before slicing.
10. Cut the cooled bread into slices and serve. Enjoy your delectable sourdough banana bread!