Description
Indulge in this deliciously moist sourdough banana bread that combines the tangy flavor of sourdough with the sweetness of ripe bananas, creating a perfect treat for any time of day.
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups ripe bananas, mashed (about 4 medium bananas)
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the active sourdough starter, melted butter, brown sugar, eggs, and vanilla extract. Mix until well combined.
- Add in the baking soda, salt, and cinnamon, and stir until evenly distributed.
- Fold in the mashed bananas until fully incorporated.
- Gradually add the all-purpose flour, mixing gently until just combined. Do not overmix.
- If desired, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use overripe bananas for maximum sweetness and moisture.
- This banana bread can be stored in an airtight container for up to 5 days at room temperature or frozen for longer storage.
Keywords: sourdough banana bread, moist banana bread, easy banana bread recipe, baking with sourdough, banana bread from scratch