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Sourdough Banana Bread is a cozy way to transform your extra starter into a tender, aromatic loaf that highlights everything we love about classic banana bread. Picture a kitchen filled with the irresistible scent of sweet bananas, warm spices, and a light hint of sourdough tang rising from the oven.
Each slice is moist without being heavy, offering notes of cinnamon (or your favorite spice blend) and pockets of sweet banana flavor. Whether you serve it for breakfast, slip a slice into a lunchbox, or enjoy it as an afternoon treat with coffee, this bread is a comforting recipe that takes traditional banana bread up a notch.
The best part? You don’t need to be an expert baker to pull it off. The process is simple and forgiving: just combine a few everyday ingredients with your sourdough starter (active or discard), fold in mashed ripe bananas, and slide it into the oven. Soon, you’ll have a loaf that’s perfect for sharing—or keeping all to yourself. Ready to bake up something special?
Why You’ll Love This Recipe
- Moist Texture: Ripe bananas and sourdough combine for a perfectly tender crumb.
- Gentle Tang: Subtle sourdough flavor complements, rather than overpowers, the sweetness.
- Simple to Prepare: Mix wet and dry ingredients, then bake—no complex steps needed.
- Versatile: Customize with nuts, chocolate chips, or a swirl of your favorite nut butter.
- Uses Leftover Starter: A practical way to avoid discarding sourdough scraps.
What to Serve with Sourdough Banana Bread
- Butter or Cream Cheese: A simple spread to accentuate the bread’s flavors.
- Fresh Fruit: Sliced berries or melon lightens the plate.
- Yogurt Parfait: Adds creaminess and a protein boost.
- Coffee or Tea: Ideal for a cozy morning or afternoon break.
- Honey or Fruit Preserves: An extra layer of sweetness for those who prefer it.
Ingredient Breakdown
Each component contributes to a flavorful, tender loaf:
- All-Purpose Flour: Forms the bread’s main structure.
- Sourdough Starter (Active or Discard): Adds subtle tanginess and moisture.
- Mashed Bananas: Sweetens the loaf and keeps it soft.
- Sugar (or Alternative Sweeteners): Enhances sweetness; adjusts to taste.
- Butter or Oil: Helps keep the crumb soft.
- Eggs: Bind ingredients and add richness (without using the term “rich”).
- Baking Soda (and/or Baking Powder): Provides lift and lightness.
- Salt & Spices: Elevate flavor; cinnamon is a classic choice.
Pro Tip Before Starting
Use bananas that are spotty or nearly black for the best taste and sweetness. Overripe bananas bring more natural sugar and a smoother texture to your bread.
Sourdough Banana Bread
A moist, flavorful banana bread with a subtle tang from sourdough starter, balanced with ripe bananas and warm spices for a comforting loaf.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (optional, for extra lift)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (or preferred spice)
- 1/2 cup sourdough starter (active or discard)
- 1/2 cup sugar (adjust to taste, or use honey/maple syrup)
- 1/2 cup softened butter (or 1/3 cup oil)
- 2 large eggs
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder (if using), salt, and cinnamon.
- Cream Butter & Sugar: In a large mixing bowl, cream softened butter (or combine oil) with sugar until well mixed. Beat in the eggs one at a time, followed by the sourdough starter.
- Add Bananas & Vanilla: Stir in the mashed bananas and vanilla extract (if using), blending until combined.
- Incorporate Dry Mixture: Gently fold the dry ingredients into the wet mixture. Stir just until you no longer see visible flour; overmixing can lead to a dense texture.
- Pour & Bake: Transfer the batter to your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Cool & Slice: Let the bread rest in the pan for about 10 minutes. Run a knife around the edges if needed, then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing.
Notes
- Storing: Keep at room temperature for up to 3 days, or in the fridge for up to a week.
- Freezing: Wrap cooled slices or the entire loaf in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge or on the counter.
- Add-Ins: Stir in chopped walnuts, pecans, or chocolate chips if you’d like extra texture and flavor.
- Gluten-Free: Swap for a 1:1 gluten-free flour blend, though the texture may vary slightly.
Pro Tip After Preparing
Store leftover slices in an airtight container to retain moisture. Gently warm them in a toaster or microwave for that fresh-baked taste the next day.
Frequently Asked Questions
Can I use discard if it’s not fed recently?
Yes! This bread is forgiving, and the sourdough starter—whether recently fed or not—provides mild tang and moisture.
Do I need to adjust the liquid if I use honey or maple syrup?
You can reduce the mashed bananas slightly or cut back on the butter/oil by a tablespoon or two if needed. Keep an eye on the batter’s consistency.
Why did my loaf sink in the middle?
Overmixing the batter or underbaking can lead to sinking. Always do a toothpick test to confirm doneness.
Wrapping it up
Sourdough Banana Bread offers a simple yet comforting twist on a traditional favorite, blending a hint of tang with the natural sweetness of ripe bananas.
Whether you’re already a fan of sourdough or just looking for a fresh spin on a classic loaf, this recipe has you covered.
Slice it up, serve it warm, and enjoy that wonderful balance of flavors—perfect for breakfast, brunch, or an afternoon treat. Happy baking!
