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Sourdough Banana Bread

Sourdough Banana Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 3 to 4 very ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup sourdough discard (100% hydration)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Method
 

  1. Mash the bananas in a large bowl. Add the melted butter, sugar, egg, vanilla, and sourdough discard. Whisk until smooth.
  2. In a separate bowl, whisk the flour, baking soda, and salt.
  3. Fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix.
  4. Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Bake at 350°F (175°C) for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or the bread reads 200°F (93°C) internally.
  5. Cool in the pan for 15 minutes, then transfer to a wire rack. Slice warm or at room temperature.

Notes

If your bananas are frozen, thaw and drain off any excess liquid before mashing. The bread keeps at room temperature for 3 days, well wrapped, but toasts beautifully after that. The tang deepens overnight, so it is a great make-ahead bake.