Sourdough Banana Bread

 

Sourdough Banana Bread

• 10 minutes
 
• Cook Time: 65 minutes
 
• Total Time: 1 hour 15 minutes
 
• Yield: 1 loaf or 3 mini loaves 1x

You will need a standard 9×5-inch loaf pan or three 7x3x2 mini loaf pans for baking.

Ingredients

• Butter, for coating the pan

• 375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
• 225 g (1 1/4 cups lightly packed) light or dark brown sugar
• 1½ tsp pure vanilla extract
• 2 large eggs
• 100 g (appx. 1/2 cup) active sourdough or discard works too
• 250g (2 cups) all-purpose flour
• 1½ tsp baking soda
• 1/4 tsp fine sea salt
• 60ml (1/4 cup) milk
• 125ml (½ cup) neutral-flavored oil
• Powdered sugar, butter, and mascarpone cheese for serving, optional

Instructions

1. Preheat the oven to 360 F.
2. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
3. Add the bananas, sugar, and vanilla to a bowl. Cream with a stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
4. Add the eggs, one at a time, until fully incorporated. Add the sourdough starter.
5. Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
6. Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
7. Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
8. Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
9. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
10. Serve with powdered sugar for a nice touch!