sourdough banana bread

Banana bread is a comfort food classic. My secret is plenty of brown sugar, overripe bananas, and a specific mixing order for the ultimate sourdough banana bread. Recipe adapted from The Boathouse restaurant in Manly, Australia.Notes: Out of sourdough starter? You can still make this recipe (and it's delicious!). Increase the milk to 125 ml (1/2 cup) total.You will need a standard 9x5-inch loaf pan or three 7x3x2 mini loaf pans for baking.

Ultimate Sourdough Banana Bread

Butter, cheese

Lightly coat three 7x3x2 mini loaf pans or one 9&#215;5-inch loaf pan with butter.

Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).

Add the eggs, one at a time until fully incorporated. Add the sourdough starter.

Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.

Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.

Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.

Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9&#215;5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.

Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

Serve with powdered sugar for a nice touch!

Love this recipe. I baked it in muffin tins after trying to bake it in one loaf..that never baked through. It looked gorgeous and all but even after 1h20 it was so raw in the middle. I was suspicious when I poured it in my silicone bread pan (which I bake sourdough bread in weekly, it's fine) because it was a lot of dough. My oven is brand new and well calibrated, follow ingredients and everything correctly. Who knows?! Muffin version cooks much faster and is amazing!

So I've made this recipe 3...4 times in a matter of weeks....#soudoughaddict.... First time I made it as the recipe states later when making it again I didn't realize the oil and milk were in ml and not grams.... Oops but a good oops! Later I was reading the comments and found a comment that talks about a pumpkin version.... I know we get it people like pumpkin big woop..... Wrong! Are you sitting? I hope you're sitting because I stumbled into making the best sourdough pumpkin bread of all time. I even baked professionally for 5 years and this still is sooo much better.
I used the recipe above with these changes: I used 1c. libby's pumpkin pie mix out of a can and substituted it instead of bananas, I added an additional 25g if flour and I may or may not have read the recipe wrong and weighted my oil and milk as though it was in grams not ml....🤦‍♀️ It worked out great keep reading I promise it was worth it. I doubled the salt because I am a salt person.... The end result was and is life changing! This will forever be my favorite and I'm not even a pumpkin fan! Do it.... Try it. The banana version is amazing and worth trying it'll be soooo spongy and the best texture..... But sourdough pumpkin with this recipe as a guild will have changed me forever ❤️ thank you! I can never make a sweet loaf without add sourdough starter again.... It changed my life too much!

This was a big hit in my household! I made this for Thanksgiving breakfast. I folded in cranberries and pecans at the end, used coconut sugar in place of brown and also subbed in a bit of whole wheat flour. The  flavor and texture was perfect! My family thought it was from a bakery. Thanks so much! I got a little baking cred from this one.

Wonderful flavor. I baked in a 9x5 pan and it took about 70 minutes. It did get a bit too brown. I think next time I’ll start it at 360 to get the oven spring, but lower it 20 deg. For the last half of baking.

This will be my third time making the recipe but I realized I’m low on canola oil! What else can I use instead? I only have olive oil and butter. Amazing recipe by the way. I’ll be making them in muffin tins this time.

I just tweaked the recipe. Instead of All purpose flour, i used bread flour. Then i also used 350 grams of mashed bananas, and decreased the brown sugar to 150 grams. Lastly i added about 1/2 cup of cashew. Baked it for 40 minutes at 350 centigrade. It's perfect! The banana in itself is already sweet that's why i had to decrease the sugar. I love it, i'll surely make it again :

This recipe is awesome! I found that I needed 3.25 black large bananas and I weighed everything in grams. I also added cinnamon-sugar coated almonds chopped up, which meant that I would need to add more leavening agent so I added about a tsp. of baking powder. This by far the lightest, moistest and yet silky banana bread I have ever made! Thank you for the recipe!

This came out delicious! I realized after it was in the oven that my banana weight was without skins which explained why it took a bit longer. I made the following substitutions/changes: Used coconut milk 1:1 for regular milk, olive oil, old bananas in my freezer that we use for smoothies that we thawed, 1 c of unpacked brown sugar as recipes are often sweeter than I would prefer, I left out the vanilla so I could better taste the caramelization of the bananas, 3 scoops of vegetable based protein powder, and I dumped in the remainder of the walnuts I had in my fridge. The baking time took approximately an extra 10 minutes due to my poor reading re: the bananas and I tented with foil for the last 25 minutes. The outside is dark and I thought I over-baked and ruined the loaf, but I was surprised to find that it was still very moist and delicious and the outside had a lovely subtle crunch. It would have been best cooked a few minutes less, but it is still lovely.

This is really the ultimate BEST banana bread! Thank you very much for sharing this awesome recipe. Appreciate it!
The banana bread is so moist and soft; a comfort breakfast which I enjoyed it with some walnuts and a good cup of tea.  It's a happy Monday (in KL here) hahahah.....

A wonderful recipe!  Tried it last night.  I'm curious what part the sourdough starter plays in this, as there's not enough time to ferment the batter.  Is it a flavor enhancement?  I'm assuming the rise came from the baking soda like a quick bread.

This was tasty! I didn’t bother using any other tools but a whisk and a couple of bowls. It took about 1hr 15 min for a single loaf to be done (no convection) and it came out a bit too dark and crispy around the edges. I recommend baking in 3 mini loaf pans as the resipe suggests or in muffin tins.

So moist and delicious! I veganised it in the same way as another commenter (used 2 flax eggs and oat milk) and it worked perfectly! I had more bananas to use up than the recipe called for (375g after peeling - 3.5 medium ones) so reduced the milk to 50ml and the oil to 80ml as the mixture looked quite slack. Used muffin trays and they took 28 minutes to do. (I ended up with about enough batter for 12-14 muffins). This will be my go-to banana bread recipe... now I just have to hope I don't have any issues tonight as I forgot the batter contained raw sourdough and ate quite a lot of it :P Thank you!!

Can you make this recipe with Buttermilk instead of milk?

I made this recipe with Buttermilk,  and added a little more baking soda, some cinnamon,  and some nutmeg and it is divine!  The bread jusr melts in your mouth.  From now on, I'm going to use Buttermilk! This recipe is a favorite for my while family!

This bread is light, easy and delicious. It&#x27;s a great way to use your sourdough starter.

Sourdough Banana Bread

all-purpose flour

salt

baking powder

baking soda

white granulated sugar

butter

banana

vanilla extract

sourdough starter

chopped nuts (pecans or walnuts (optional))

Whisk together the flour, salt, baking powder, baking soda and sugar until well mixed. Add melted butter, mashed banana, vanilla extract, sourdough starter and egg. Mix well with a spoon. Fold in nuts.

Spray a 9 x 5 bread pan with cooking spray. Add dough and bake in preheated 350 degree oven for 55 to 60 minutes until center tests done.

Making Sourdough Banana Bread is the perfect way to use up your sourdough discard. It&#39;s moist, delicious, and loaded with bananas!

Sourdough Banana Bread Recipe

tbsp unsalted butter,

tbsp mild vegetable or canola oil

brown sugar

bananas (about 5-6 medium-sized bananas)

eggs

tsp vanilla extract

sourdough starter discard

all-purpose flour,

tsp baking soda

tsp salt

oz chocolate bars, chopped

chopped

banana, halved

dark brown sugar

Preheat the oven to 350°F (177°C) and line a 9x5-inch (23x13cm) loaf pan with parchment paper. Set aside.

In a large mixing bowl with an electric mixer with a whisk or paddle attachment, beat the butter, oil, and brown sugar on medium-high speed for about 2-3 minutes until light, creamy, and pale.

Add the bananas and mix for about 1 minute. Stir in eggs and vanilla until everything is well mixed, about 1-2 minutes. Add the sourdough discard and mix to combine. The mixture will look curdled, but that&#39;s perfectly normal.

Then add the flour, baking soda, and salt and mix on low speed just to incorporate about 1 minute. If used, fold in the chocolate and chopped banana.

Pour the batter into the prepared baking pan, spread evenly, top with halved banana slices and brown sugar if desired, and bake for 55-65 minutes, or until a toothpick comes out clean in the middle.

Remove from the oven and let cool for 15 minutes. Then remove from the pan and transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

https://content.jwplatform.com/videos/gRxCz4NC.mp4

Making Sourdough Banana Bread is the perfect way to use up your sourdough starter discard. This quick bread is moist, delicious and you won't get enough of it! It's loaded with bananas, and I added a few chocolate chips because bananas, chocolate, and sourdough are an incredibly tasty combination. It's a favorite family recipe and is often requested for breakfast or as a quick afternoon treat.

Sourdough Banana Bread (Made with Sourdough Discard)

Make the best sourdough banana bread using overripe bananas, sourdough starter, flour, brown sugar, and eggs. It&#039;s an easy way to transform your sourdough discard into a moist and fluffy treat!

unsalted butter

dark brown sugar (OR light brown OR white sugar)

medium very ripe bananas (mashed)

sour cream

unfed sourdough starter (or active starter)

fine sea salt

walnuts (or pecans)

Preheat oven to 350°F (176°C) and lightly grease a 9&quot; x 5&quot; loaf pan.

Whisk the flour, salt, baking powder, and baking soda together in a bowl and set aside. In a separate bowl mash the bananas with a fork until smooth and set aside.

In a third bowl, melt the butter in the microwave. To the melted butter add the brown sugar, eggs, sourdough starter discard, vanilla extract, sour cream, and mashed bananas and stir them with a spatula until the mixture is smooth.

Add the wet and dry ingredients together and stir until just combined. (Do not over mix!) If adding walnuts, gently fold them into the batter with a spatula.

Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the banana bread to cool in the loaf pan for 15 minutes. Next, gently run a knife along the inside of the pan to help release the loaf. Carefully transfer it onto a wire rack. Let the loaf rest on the cooling rack until it cools down, making it easier to handle and allowing it to set slightly before you slice it.

Taste a pure banana flavor in every bite of this Sourdough Banana Bread!

(250 grams) all-purpose flour

½ cup (100 grams) brown sugar

(100 grams) granulated sugar

eggs, (room temperature)

vanilla

bananas, (chopped

Preheat oven to 350°F. Prepare a 9x5-inch loaf pan with non-stick spray.

In a medium bowl combine the flour, baking soda, and salt. Stir with a fork to combine ingredients. Set aside.

In a large bowl (or bowl of your stand mixer) add the butter and sugars. Mix on medium-high with a hand-held mixer until ingredients are fully incorporated, about 1-2 minutes.

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Sourdough Banana Bread

Top 5 sourdough banana bread recipes from across the web

The most viewed sourdough banana bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Sourdough Banana Bread

Sourdough Banana Bread

Sourdough Banana Bread Recipe

Sourdough Banana Bread Recipe

Sourdough Banana Bread

The most viewed sourdough banana bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine