The Best Sourdough Banana Bread
Ingredients
- 3ripe brown/black bananas
330 grams, see recipe notes
- 180 gbrown sugar
- 120 gsourdough discard
100% hydration, see recipe notes, about 1/2 cup
- 2 largeeggs
- 55 gunsalted butter
- 55 gcoconut oil or vegetable oil
- 120 gplain greek yogurt
- 4 gvanilla extract
- 265 gall purpose flour
- 6 gsalt
- 4 gbaking soda
Directions
- 1
Preheat oven to 425º Fahrenheit. Lightly grease or line a 8.5 by 4.5-inch or 9 by 5-inch loaf pan with parchment paper.
- 2
Add 330 grams brown/black banans to a medium-sized bowl (about 3 large bananas). If you are a little over or a little under on banana, that is okay. You will have a few small chunks of banana. They will mash further as you incorporate the rest of the ingredients.Note: If you use frozen bananas, thaw and drain them of excess liquid before using – see recipe notes.
- 3
Add the brown sugar to the mashed banana and mix with a kitchen spoon/wooden spoon until combined. Add the sourdough discard and eggs. Mix until incorporated. Melt the butter and add to the ingredients along with melted coconut oil (or any neutral-flavored oil), yogurt and vanilla extract. Mix together until completely combined.
- 4
To a small bowl, fluff the flour, salt and baking soda together. Add the flour mixture on top of the banana mixture. Mix until the flour is just incorporated and only a few dry streaks remain.At this point add 130 grams mini chocolate chips or other mix-ins if desired. Gently mix together.
- 5
Pour the banana bread batter into the prepared pan and smooth the top with a spatula.
- 6
Bake for 10 minutes at 425ºF. After ten minutes, lower the temperature to 350ºF and bake for another 50-60 minutes until baked all the way through. Stick a sharp knife or toothpick into the center of the banana bread. If it comes out clean (with no batter sticking to it), it is ready to pull out of the oven.
- 7
Remove sourdough banana bread to a cooling rack and let cool completely before slicing. Enjoy!
The Best Sourdough Banana Bread
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About this Recipe
Indulge in The Best Sourdough Banana Bread
Prepare to fall in love with The Best Sourdough Banana Bread! This isn't just any banana bread; it's a moist, incredibly flavorful loaf that expertly blends the sweetness of ripe bananas with the subtle tang of sourdough discard. Forget fussy recipes—this easy sourdough banana bread requires no mixer, making it astonishingly quick to whip up. You'll be amazed at how effortlessly you can create a truly special treat that tastes light, fluffy, and wonderfully tender.
What makes this sourdough discard banana bread truly exceptional is the innovative use of your sourdough discard. It not only contributes to that beautiful, tender crumb but also introduces a depth of flavor that elevates this classic quickbread to new heights. Each slice is chock full of sweet, natural banana goodness, making it a perfect breakfast, snack, or dessert.
Tips for Perfect Sourdough Banana Bread
- Banana Power: The browner your bananas, the sweeter and more flavorful your bread will be. Don't be shy about using those almost black bananas! They're perfect for this sourdough quickbread.
- Sourdough Discard Magic: Using 100% hydration sourdough discard is key. It adds moisture and a slight tang without any yeast activity, contributing to the bread's unique texture and taste.
- Customization is Key: Feel free to stir in chocolate chips, chopped nuts (like walnuts or pecans), or even a sprinkle of cinnamon for extra warmth. Just remember not to overmix the batter to keep that tender crumb intact.
This recipe proves that using sourdough discard isn't just about reducing waste; it's about enhancing flavor and creating truly memorable baked goods. Get ready to impress your family and friends with this irresistible sourdough banana bread!