Ultimate Sourdough Banana Bread

75 min

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.

Ingredients

multiply by

Butter, for coating the pan
375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
225 g (1 1/4 cups lightly packed) light or dark brown sugar
1½ tsp pure vanilla extract
2 large eggs
100 g (appx. 1/2 cup) bubbly, active sourdough starter
250g (2 cups) all-purpose flour
1½ tsp baking soda
1/4 tsp fine sea salt
125ml (½ cup) neutral flavored oil
60ml (1/4 cup) milk
Powdered sugar, butter, and mascarpone cheese for serving, optional

Directions

1
Preheat the oven to 360 F.
2
Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
3
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).
4
Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
5
Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
6
Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
7
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.
8
Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
9
Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
10
Serve with powdered sugar for a nice touch!