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Sourdough Banana Bread

This Sourdough Banana Bread combines the sweet flavor of ripe bananas with the tangy taste of sourdough, creating a delightful and moist loaf that's sure to impress.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup ripe bananas (about 2–3 bananas, mashed) The riper the bananas, the sweeter the bread.
  • 1 cup sourdough starter (active and bubbly) Ensure your sourdough starter is in good condition.
  • 1/3 cup granulated sugar Can be adjusted based on taste.
  • 1/3 cup brown sugar, packed Brown sugar adds a nice flavor.
  • 1/2 cup unsalted butter, melted Make sure it's cooled slightly before mixing.
  • 2 large eggs Room temperature eggs work best.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
Optional Add-Ins
  • 1/2 cup chopped nuts or chocolate chips Customize according to your preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper.
  2. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix well, then add the mashed bananas, eggs, and vanilla extract. Stir until smooth.
  3. Gently fold in the sourdough starter until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
  5. Fold in your choice of chopped nuts or chocolate chips if using.
  6. Pour the batter into the prepared loaf pan, smoothing out the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
  7. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Sourdough Banana Bread stays fresh for 2-3 days at room temperature or up to a week in the fridge. For longer storage, freeze slices individually and store in a freezer-safe bag for up to 3 months.