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Sourdough Banana Bread

A tangy and moist banana bread made with sourdough starter that transforms a classic into a flavorful masterpiece.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed The riper the bananas, the sweeter and more flavorful the bread will be.
  • 1 cup sourdough starter Ensure your sourdough starter is well-fed for best results.
  • 1/4 cup butter, melted
  • 2 large eggs For a vegan version, use flaxseed eggs.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
Mix Ingredients
  1. In a large mixing bowl, combine the mashed bananas, sourdough starter, melted butter, sugar, eggs, and vanilla extract. Mix until smooth.
Add Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients, stirring until just combined.
Bake
  1. Pour the batter into the prepared loaf pan. Bake for about 50-60 minutes, or until a toothpick comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring it to a wire rack.
Enjoy
  1. Slice and dig in while it’s still warm, but really—waiting is for suckers!

Notes

Store the banana bread well for about 3-4 days at room temperature. For longer storage, refrigerate or freeze for up to 3 months. When ready to enjoy, thaw at room temperature or microwave a slice for a few seconds.