Sourdough Banana Bread How to Make Moist Delicious Loaf

There’s something incredibly comforting about the smell of freshly baked banana bread wafting through the house, isn’t there? Today, I’m excited to share my Sourdough Banana Bread Recipe with you! This delightful loaf is not only moist and delicious but also a fantastic way to use up that sourdough discard you’ve been saving. Plus, it’s a perfect treat for those cozy afternoons when you want to indulge in something sweet. So, let’s dive into this scrumptious recipe that will surely become a family favorite!

Why You’ll Love This Recipe

• Utilizes sourdough discard, reducing waste and adding flavor.
• Moist and fluffy texture that melts in your mouth.
• Simple ingredients that you likely already have at home.
• Perfect for breakfast, snacks, or dessert.
• Can be customized with nuts or chocolate chips for extra deliciousness!

Ingredients

To make this delightful Sourdough Banana Bread, you will need the following ingredients:

• 113 grams (1/2 cup) unsalted butter, softened
• 200 grams (1 cup) sugar
• 2 eggs, room temperature
• 230 grams (1 2/3 cups) all-purpose flour
• 6 grams (1 teaspoon) baking soda
• 3 grams (1/2 teaspoon) salt
• 100 grams (1/3 cup) sourdough discard
• 275 grams (1 cup) mashed bananas (about 3-4 medium bananas)
• 4 grams (1 teaspoon) vanilla extract
• 65 grams (1/2 cup) chopped walnuts (optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get baking! Follow these simple steps to create your own Sourdough Banana Bread:

1. Preheat the oven to 350 degrees F and grease and line a 9 x 5 inch loaf pan with parchment paper for easy removal. Set aside.
2. In a bowl of a stand mixer with a paddle attachment, cream room-temperature butter and sugar on medium speed until light and fluffy, about 2-3 minutes. This can also be done with a hand mixer.
3. Once combined, add the eggs to the mixture, one at a time, continuing to beat on medium speed until it is light, fluffy, and pale yellow in color. Stop to scrape the sides of the bowl when necessary.
4. In a separate bowl, whisk together the flour, baking soda, and salt until combined. Set aside.
5. While mixing on stir/low, alternate adding the dry ingredients and sourdough discard to the egg mixture. Occasionally stop mixing to scrape the sides of the bowl. Mix until there are just a few streaks of flour left.
6. Lastly, add the mashed bananas and vanilla extract to the batter. Mix on low until just combined. If adding mix-ins like walnuts or chocolate chips, gently fold them in using a rubber spatula.
7. Add the batter to the prepared loaf pan. Sprinkle with additional chopped nuts or chocolate chips on top, if desired. Bake for 55-65 minutes or until a toothpick comes out clean or with a few moist crumbs.
8. Remove from the oven and cool in the pan for 30 minutes before transferring to a wire rack to cool completely. For easiest slicing, wait at least an hour before cutting.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Sourdough Banana Bread turns out perfectly:

• Make sure your bananas are very ripe for the best flavor and sweetness.
• Don’t overmix the batter; it’s okay if there are a few flour streaks left.
• Feel free to experiment with different add-ins like chocolate chips or dried fruit for a unique twist!
• If you want to make this a healthier option, consider substituting half of the sugar with honey or maple syrup.

How to Serve

This Sourdough Banana Bread is delicious on its own, but here are some serving suggestions to elevate your experience:

• Spread a little butter or cream cheese on warm slices for a delightful treat.
• Pair it with a cup of coffee or tea for a cozy afternoon snack.
• Serve it as a dessert with a scoop of vanilla ice cream on top.

Make Ahead and Storage

If you want to prepare this banana bread in advance, here are some tips:

• This bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• To keep it fresh, you can also slice the bread and freeze individual pieces for a quick snack or breakfast option.

Now that you have this Sourdough Banana Bread Recipe in your arsenal, you can enjoy a delicious treat any time you want! And if you’re looking for more delightful recipes, check out my White Chicken Enchiladas or Healthy Chicken and Broccoli Chinese Takeout for quick family dinners. Happy baking!