Description
This moist sourdough banana bread combines the classic flavors of banana bread with the tangy depth of sourdough. It’s the perfect treat for breakfast or as a snack!
Ingredients
Scale
- 1 cup ripe bananas, mashed (about 3 medium bananas)
- 1/2 cup sourdough starter, fed or unfed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix the mashed bananas, sourdough starter, melted butter, sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the baking soda, salt, flour, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moisture, use very ripe bananas.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 8
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: sourdough banana bread, moist banana bread, easy banana bread recipe, classic banana bread, sourdough recipes