Sourdough Banana Bread
Shaziya
This Sourdough Banana Bread is a delightful twist on a classic, blending the tangy depth of sourdough with the sweet richness of ripe bananas. In just 20 minutes of prep, you’ll create a batter that bakes into a moist, tender loaf with a golden, slightly crisp crust.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
- 1¼ cups mashed bananas (3 to 4) 13¼ oz/375 g
- ¾ cup dark brown sugar 4½ oz/128 g
- ⅓ cup active sourdough starter 3½ oz/100 g
- 1½ teaspoons vanilla extract
- 2 large eggs, at room temperature
- ½ cup vegetable oil 4 fl oz/120 ml
- ¼ cup whole milk, at room temperature 2 fl oz/60 ml
- 1¾ cups all-purpose flour 8¾ oz/247 g
- 1 teaspoon baking soda
- ¼ teaspoon salt
Preheat the oven to 375°F (190°C) and butter and line with parchment an 8-inch (20-cm) square baking dish. Set aside.
In a large mixing bowl, whisk together the bananas, brown sugar, sourdough starter, and vanilla extract.
Add the eggs, one at a time, followed by the vegetable oil and milk, mixing completely before each addition.
In a small bowl, whisk together the flour, baking soda, and salt, then fold into the wet ingredients until just combined.
Pour the batter into the prepared baking dish and bake for 45 to 50 minutes, until the bread is a deep golden brown and a skewer inserted in the center comes out clean.
Let cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely. Serve at room temperature.
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
Keyword baking, banana bread, healthy snack, homemade, sourdough