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Sourdough Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This ultra-moist sourdough banana bread combines ripe bananas, sourdough discard, and classic baking ingredients to create a tender, flavorful loaf that’s perfect for breakfast or a snack. Utilizing a simple mixing method and baked to golden perfection, this recipe is a delightful way to use sourdough discard and enjoy a wholesome homemade banana bread.

Ingredients

Dry Ingredients

  • 250 g unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt (or 1 tablespoon light miso paste*)

Wet Ingredients

  • 113 g unsalted grass-fed butter (softened to room temp)
  • 150 g cane sugar
  • 2 large eggs (at room temp)
  • 1 teaspoon vanilla extract
  • 350 g mashed banana (about 3 bananas)
  • 100 g sourdough discard

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a bread pan with parchment paper, or alternatively, grease and flour the pan thoroughly to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt. If using miso paste instead of salt, omit the salt here and plan to add the miso later with the wet ingredients.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and cane sugar together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
  4. Add Eggs and Wet Ingredients: Add the eggs one at a time to the creamed mixture, mixing thoroughly after each addition to ensure incorporation. Then, mix in the vanilla extract (and miso paste if using), followed by the mashed bananas and sourdough discard, blending well after each addition.
  5. Combine Dry and Wet Mixtures: Add the dry flour mixture in two parts to the wet ingredients, gently mixing each addition until just incorporated. Be careful not to over-mix to avoid toughening the bread by developing too much gluten.
  6. Transfer and Bake: Pour the batter into the prepared bread pan, spreading evenly. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Begin checking at around 20 minutes and tent with aluminum foil if the top browns too quickly.
  7. Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack before slicing. This helps set the crumb and makes slicing easier.
  8. Storage Tip: This banana bread freezes very well. Wrap slices or the whole loaf tightly in cling film and store in a freezer-safe container or bag for up to 3 months.

Notes

  • If substituting salt with miso paste, omit salt from the dry ingredients and add the miso with the wet ingredients after vanilla extract.
  • Use ripe bananas for best flavor and natural sweetness.
  • Do not over-mix once the flour is added to ensure a tender texture.
  • Keep an eye on the bread during baking after the 20-minute mark to prevent over-browning, tent with foil if needed.
  • This bread freezes well; great for prepping ahead.

Find it online: https://evelynscooking.com/sourdough-banana-bread-recipe/