I still remember the first time I made Sourdough Banana Bread. The warm, inviting aroma filled my kitchen, wrapping me in a cozy hug. As I took my first bite, the sweet and tangy flavors danced on my tongue, making it an instant favorite. This recipe matters because it not only helps me use up ripe bananas and leftover sourdough starter but also brings comfort and joy to my family and friends. You’ll experience the delightful combination of textures and tastes that come together beautifully in this bread. What’s special about this recipe is that it marries two beloved treats into one delicious loaf, making mornings brighter and snack times even better.
why make this recipe
Sourdough Banana Bread is a delightful way to combine the flavors of banana bread and the unique taste of sourdough. It’s perfect for those who have leftover sourdough starter from baking bread, turning what could be waste into something wonderful. Not only is it easy to make, but it’s also a fantastic way to use ripe bananas that might otherwise go to waste. Plus, the addition of walnuts or chocolate chips provides the perfect crunch or sweetness, making it a versatile treat for everyone.
how to make Sourdough Banana Bread
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup sourdough starter
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the mashed bananas, sourdough starter, sugar, melted butter, beaten egg, and vanilla extract. Mix well.
- In another bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the nuts and/or chocolate chips if desired.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Sourdough Banana Bread
Serve Sourdough Banana Bread warm or at room temperature. It’s delicious on its own or spread with butter. You could also enjoy it with cream cheese or a drizzle of honey for an extra special touch. A cup of tea or coffee pairs perfectly with a slice, making it a delightful snack or breakfast option.
how to store Sourdough Banana Bread
To store your Sourdough Banana Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days or in the refrigerator for up to one week. If you want to keep it longer, slice it and freeze the pieces. When you’re ready to enjoy, just thaw at room temperature or warm it up in the oven.
tips to make Sourdough Banana Bread
- Use very ripe bananas for the best flavor and sweetness.
- Make sure your sourdough starter is active for a better rise and taste.
- Don’t overmix the batter; mixing just enough to combine the ingredients will keep the bread fluffy.
- Allow the bread to cool completely before slicing to prevent it from being gummy.
variation
For a different twist, you can add spices like cinnamon or nutmeg to the batter for warmth. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you’re not a fan of nuts or chocolate, try adding dried fruits like cranberries or raisins instead.
FAQs
1. Can I make this bread without sourdough starter?
Yes, if you don’t have sourdough starter, you can replace it with a bit of yogurt or buttermilk. Just adjust the liquid in the recipe accordingly.
2. What should I do if my bananas are not ripe yet?
If you only have firm bananas, you can speed up the ripening process by placing them in a brown paper bag for a day or two.
3. Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your other ingredients are also gluten-free.
Sourdough Banana Bread
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed Use very ripe bananas for best flavor.
- 1/2 cup sourdough starter Make sure your sourdough starter is active.
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour Can substitute with whole wheat flour for added nutrition.
Optional Add-ins
- 1/2 cup chopped walnuts or pecans Optional.
- 1/2 cup chocolate chips Optional.
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the mashed bananas, sourdough starter, sugar, melted butter, beaten egg, and vanilla extract. Mix well.
- In another bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the nuts and/or chocolate chips if desired.
Baking
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.