Sourdough Banana Bread: A Delicious Twist on a Classic Recipe

Sourdough Banana Bread is a delightful twist on the classic banana bread that many of us know and love. Imagine the rich, tangy flavor of sourdough combined with the sweet, moist goodness of ripe bananas—it’s a match made in heaven! This recipe not only brings a unique taste to your table but also pays homage to the age-old tradition of sourdough baking, which has been cherished for centuries across various cultures.

People adore sourdough banana bread for its incredible texture; the crust is perfectly crisp while the inside remains soft and tender. It’s a convenient way to use up overripe bananas, and the fermentation process adds a depth of flavor that elevates this simple treat to something extraordinary. Whether enjoyed as a breakfast option, a snack, or a dessert, this recipe is sure to become a favorite in your household. Join me as we dive into the world of sourdough banana bread and discover how to create this scrumptious delight in your own kitchen!

Ingredients:

• 1 cup ripe bananas (about 2-3 medium bananas), mashed
• 1 cup sourdough starter (active and bubbly)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup chocolate chips (optional)

Preparing the Batter

1. Start by preheating your oven to 350°F (175°C). This ensures that the oven is hot enough to give your banana bread a nice rise and a golden crust.
2. In a large mixing bowl, combine the mashed bananas and sourdough starter. Use a fork or a potato masher to mix them together until you have a smooth consistency. The bananas should be well incorporated into the starter.
3. Add the granulated sugar and brown sugar to the banana mixture. Stir well until the sugars are fully dissolved and the mixture is smooth.
4. Next, pour in the melted butter. Make sure it’s not too hot, as you don’t want to cook the eggs when you add them. Mix until combined.
5. Crack the eggs into the bowl and add the vanilla extract. Whisk everything together until the mixture is light and fluffy. This step is crucial as it helps to incorporate air into the batter, giving your banana bread a lovely texture.
6. In a separate bowl, whisk together the baking soda, salt, and flour. If you’re using cinnamon, add it to this dry mixture as well. This helps to evenly distribute the leavening agent and spices throughout the batter.
7. Gradually add the dry ingredients to the wet ingredients. I like to do this in three parts, folding gently with a spatula after each addition. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to a dense bread.
8. If you’re adding nuts or chocolate chips, fold them in gently at this stage. This is where you can get creative! You can use any mix-ins you like, such as dried fruit or coconut flakes.

Cooking Process

9. Grease a 9×5-inch loaf pan with butter or non-stick spray. You can also line it with parchment paper for easier removal later on.
10. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles that may have formed.
11. Place the loaf pan in the preheated oven and bake for 60-70 minutes. I recommend checking for doneness around the 55-minute mark. Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, it’s done. If it comes out wet, give it a few more minutes.
12. Once baked, remove the banana bread from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set and makes it easier to remove from the pan.
13. After cooling, carefully turn the loaf out onto a wire rack to cool completely. If you used parchment paper, you can lift it out easily. If not, gently run a knife around the edges to loosen it before turning it out.

Assembling and Serving

14. Once the banana bread has cooled completely, it’s time to slice it up! Use a serrated knife for clean cuts. I love to serve it warm with a pat of butter or a drizzle of honey.
15. If you want to elevate your banana bread experience, consider toasting slices in a skillet or toaster oven. This adds a delightful crunch and enhances the flavors.
16. Store any leftovers in an airtight container at

    Conclusion:

    In summary, this Sourdough Banana Bread is an absolute must-try for anyone looking to elevate their baking game while making the most of their sourdough starter. The unique tanginess from the sourdough perfectly complements the natural sweetness of ripe bananas, resulting in a moist, flavorful loaf that’s sure to impress family and friends alike. Whether you enjoy it as a breakfast treat, a midday snack, or a delightful dessert, this banana bread is versatile enough to fit any occasion. For serving suggestions, I love to slather a warm slice with a bit of butter or cream cheese for an extra indulgent experience. You can also sprinkle some chopped nuts or chocolate chips into the batter for added texture and flavor. If you’re feeling adventurous, try adding spices like cinnamon or nutmeg, or even a handful of dried fruit for a unique twist. The possibilities are endless! I encourage you to give this Sourdough Banana Bread recipe a try and share your experience with me. I’d love to hear how it turns out for you! Whether you stick to the classic version or experiment with your own variations, I’m confident you’ll find this recipe to be a delightful addition to your baking repertoire. Happy baking! Print
    

    Sourdough Banana Bread: A Delicious Twist on a Classic Recipe

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    • Author: Dottie
    • Total Time: 75-85 minutes
    • Yield: 1 loaf (about 10 slices)

    Print Recipe

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    Description

    This delightful Sourdough Banana Bread combines the natural sweetness of ripe bananas with the tangy flavor of sourdough starter, resulting in a moist and flavorful loaf. Perfect for breakfast or a snack, this recipe is easily customizable with your favorite mix-ins!

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    Ingredients

    • ripe bananas
    • sourdough starter
    • all-purpose flour
    • granulated sugar
    • brown sugar
    • eggs
    • butter
    • baking soda
    • salt
    • vanilla extract

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    Instructions

    1. Preheat your oven to 350°F (175°C).
    2. In a large mixing bowl, combine ripe bananas and mash them until smooth.
    3. Add the sourdough starter and mix until well combined.
    4. In a separate bowl, whisk together the flour, baking soda, and salt.
    5. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
    6. Pour the batter into a greased loaf pan.
    7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    Notes

    • Feel free to customize your banana bread with different mix-ins like dried fruits, coconut, or even a swirl of peanut butter.
    • For a vegan version, substitute eggs with flax eggs and use a plant-based butter alternative.
    • Make sure your sourdough starter is active and bubbly for the best results.

    • Prep Time: 15 minutes
    • Cook Time: 60-70 minutes