Banana Bread Sourdough Recipe

banana bread sourdough recipe

Craving a delicious and comforting treat? Look no further than this mouthwatering banana bread sourdough recipe! The combination of tangy sourdough starter and sweet ripe bananas creates a unique and irresistible flavor profile that will have you coming back for more. Plus, using your sourdough discard helps reduce food waste and adds a lovely depth of flavor to this classic recipe.

If you’re new to baking with sourdough, don’t worry – this recipe is beginner-friendly and doesn’t require any special skills or equipment. All you need is a ripe banana, some sourdough starter, and a few pantry staples to create a loaf of banana bread that is sure to impress your friends and family. So roll up your sleeves, preheat your oven, and let’s get baking!

Ingredients:

– 1 cup of ripe bananas, mashed
– 1 cup of sourdough starter (unfed/discard)
– 1/2 cup of butter, melted
– 1/2 cup of sugar
– 2 eggs
– 1 teaspoon of vanilla extract
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– Optional add-ins: chopped nuts, chocolate chips, or dried fruit

Instructions Step by Step:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, sourdough starter, melted butter, sugar, eggs, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. If desired, fold in any optional add-ins at this point.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:

Looking to switch things up? Try adding a handful of chopped nuts for extra crunch, or fold in some chocolate chips for a decadent twist. This recipe is also versatile enough to accommodate different dietary preferences – simply swap out the butter for a plant-based alternative and use a flax egg in place of the eggs for a vegan version. Leftover banana bread can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for longer-term storage. Enjoy a slice of this banana bread sourdough toasted with a smear of butter for a delicious breakfast or snack!

In conclusion, this banana bread sourdough recipe is a delightful way to use up your sourdough discard and create a tasty treat that the whole family will love. With simple ingredients and easy-to-follow instructions, you’ll be enjoying a slice of warm, freshly baked banana bread in no time. So why not give it a try and elevate your baking game with this delicious and satisfying recipe?