Banana bread is the age old solution for using up those forgotten, over-ripe bananas sitting on your counter. Putting a little spin on an original, this is now your new go-to sourdough banana bread recipe!
I have been making banana bread for years since its just such an easy bread to bake. I had the best recipe for such a long time, but at some point lost it and I just couldn’t remember it of the top of my head.
It took me quite some time (and so many bad loaves that my husband had to taste test) to come up with a good recipe again. After much trial and error, I finally perfected it again!
But then, like every other baking recipe I have, I thought to myself “how can I incorporate some sourdough?” And alas, my sourdough banana bread recipe was born.
Why You will Love this Recipe:
- This recipe yields quite a few loaves, so its perfect for stocking up on some bread and keeping a few in your freezer! They are great to have on hand as a quick dessert!
- Most sourdough banana bread recipes end up being a bit dry. After much trial and error, this bread always turns out perfectly moist (even after freezing!)
- You can mix all of these ingredients in a single bowl keeping cleanup minimal
Ingredients to Make Sourdough Banana Bread
3 3/4 C Flour – I typically use organic all purpose
1 1/2 C Sugar
2 tsp baking soda
2 tsp salt – I use Redmond Real Salt
1 C Butter – You can absolutely substitute olive oil, but we always use butter
3 eggs
5 bananas
1/2 C Milk – We use water because we don’t have easy access to raw milk and although it takes away from the flavor a bit, it still works really well!
2 tsp vanilla extract
Sourdough Starter – I like to use it when it is active and bubbly, but you can use discard as well
How to make Sourdough Banana Bread
Melt butter over low-medium heat. Once melted, remove from heat and add your milk (or water), and bananas. Mash bananas so they well incorporated.
Add eggs and vanilla and mix with a whisk.
Next, add all of your dry ingredients; Flour, sugar, baking soda, salt, and mix well. I then add my sourdough starter last – mix everything together well.
Grease your pans with either olive oil or butter. Using a rubber scraper, pour batter into your pans filling them about a half to 3/4 of the way full.
Bake at 350 degrees F for 45 minutes or until toothpick comes out clean! We store in the fridge for up to about 5 days, or put in a freezer bag and store in your freezer for a last minute dessert!
Try out some other scrumptious desserts!
Oatmeal Chocolate Chip Cookies
Sourdough Banana Bread
Banana bread is the age old solution for using up those forgotten, over-ripe bananas sitting on your counter. Putting a little spin on an original, this is now your new go-to sourdough banana bread recipe!
Ingredients
- 3 3/4 C Flour
- 1 1/2 C Sugar
- 2 tsp baking soda
- 2 tsp salt
- 1 C Butter or olive oil
- 3 eggs
- 5 bananas
- 1/2 C Milk or water
- 2 tsp vanilla extract
- Sourdough Starter – active or discard
Instructions
Melt butter over low-medium heat. Once melted, remove from heat and add your milk (or water), and bananas. Mash bananas so they well incorporated.
Add eggs and vanilla and mix with a whisk.
Next, add all of your dry ingredients; Flour, sugar, baking soda, salt, and mix well. I then add my sourdough starter last – mix everything together well.
Grease your pans with either olive oil or butter. Using a rubber scraper, pour batter into your pans filling them about a half to 3/4 of the way full.
Bake at 350 degrees F for 45 minutes or until toothpick comes out clean! We store in the fridge for up to about 5 days, or put in a freezer bag and store in your freezer for a last minute dessert!
My wife made this for the family and we gobbled it down in one night with a little ice cream. DELICIOUS!