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Sourdough Banana Bread Recipe

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4.4 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

This moist and flavorful Sourdough Banana Bread combines ripe bananas, tangy sourdough starter discard, and warm coconut oil for a deliciously tender loaf. Enhanced with cinnamon and a blend of baking soda and powder, this banana bread offers a perfect balance of sweetness and warmth, ideal for breakfast or a comforting snack.

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1 cup bananas (mashed, about 2 medium bananas)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 tablespoons honey
  • ½ cup sourdough starter discard (refrigerated discard)
  • ½ cup coconut oil (melted and warm)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (standard, no fan). Generously spray a 1-pound loaf pan with nonstick cooking spray or spread softened butter over the entire surface, including the top edges.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and ground cinnamon until well combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, mash the bananas with a fork until mostly smooth, leaving a few small lumps. Add the eggs, granulated sugar, honey, vanilla extract, and sourdough starter discard, then whisk vigorously until smooth and fully combined.
  4. Add Coconut Oil: Pour the melted and still-warm coconut oil into the banana mixture and whisk until it is fully incorporated.
  5. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients all at once. Using a whisk or rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined and only a few flour lumps remain. Avoid overmixing to maintain a tender crumb.
  6. Pour Batter into Pan: Transfer the batter into the prepared loaf pan. The batter should come right to the top of the pan. Smooth the top gently with a spatula if needed.
  7. Bake: Place the loaf pan in the preheated oven and bake for 60 to 65 minutes. The banana bread is done when a cake tester or toothpick inserted into the center comes out with only a few moist crumbs.
  8. Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. If necessary, run a knife around the edges to loosen it, then turn the bread out onto a wire rack to cool completely before slicing.

Notes

  • Use ripe bananas for the best natural sweetness and moistness.
  • Do not overmix the batter to avoid a dense texture.
  • Allow the banana bread to cool fully before slicing to ensure clean cuts.
  • The sourdough starter discard adds a subtle tang and moist texture but can be omitted or substituted with yogurt if unavailable.
  • Loaf pan size and oven temperatures may vary, so check the bread for doneness starting around 60 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 60-65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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