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Sourdough Banana Bread Recipe

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4 from 1 review

This ultra-moist sourdough banana bread is a delightful twist on the classic favorite, incorporating tangy sourdough discard for added depth of flavor. Made with ripe mashed bananas, all-purpose flour, and a hint of vanilla, this bread offers a perfect balance of sweetness and texture. Ideal for breakfast, snack, or dessert, it freezes beautifully and is simple to prepare with straightforward ingredients.

Ingredients

Dry Ingredients

  • 250 g unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt (or 1 tablespoon light miso paste*)

Wet Ingredients

  • 113 g unsalted grass-fed butter, softened to room temperature
  • 150 g cane sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 350 g mashed banana (about 3 bananas)
  • 100 g sourdough discard

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a bread pan with parchment paper or thoroughly butter and flour it to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt. If substituting salt with light miso paste, omit the salt and reserve the miso for later.
  3. Cream Butter & Sugar: Using an electric mixer, cream the softened butter and cane sugar together for 3-5 minutes until the mixture is light and fluffy, creating a smooth base for the batter.
  4. Add Eggs and Wet Ingredients: Beat in the eggs one at a time, mixing thoroughly after each addition. Then incorporate the vanilla extract (and miso paste if using), mashed bananas, and sourdough discard, ensuring each is fully mixed before adding the next.
  5. Combine Wet and Dry: Add the dry flour mixture to the wet ingredients in two parts. Mix gently until just combined to avoid overdeveloping gluten and producing a tough bread.
  6. Bake the Bread: Transfer the batter into the prepared bread pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Check after 20 minutes and tent with aluminum foil if the bread is browning too quickly.
  7. Cool and Serve: Allow the banana bread to cool in the pan on a wire rack. Once cooled, slice and enjoy the moist, flavorful loaf.
  8. Storage: This banana bread freezes well. Wrap slices or the whole loaf tightly in cling film and store in a freezer-safe container or bag for later enjoyment.

Notes

  • Use ripe bananas for the best natural sweetness and flavor.
  • Be careful not to over-mix the batter to prevent a dense texture.
  • If using miso paste instead of salt, add it with the wet ingredients to maintain the correct texture and flavor balance.
  • This bread freezes beautifully; thaw at room temperature or gently warm before serving.
  • Sourdough discard adds a subtle tang and improves moisture, but you can omit it if unavailable, though flavor will be less complex.

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