How to Make Sourdough Banana Bread with Caramel Icing in 7 Steps

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 twist on a classic favorite: Sourdough Banana Bread with Caramel Icing! This delightful recipe combines the tangy goodness of sourdough with the sweetness of ripe bananas, topped off with a luscious caramel icing that will make your taste buds dance. Perfect for a cozy afternoon treat or a quick family dinner dessert, this recipe is sure to become a staple in your kitchen. And if you’re looking for more quick family dinners, don’t forget to check out my White Chicken Enchiladas or Healthy Chicken and Broccoli Chinese Takeout!

Why You’ll Love This Recipe

• Moist and flavorful banana bread that’s easy to make.
• Unique twist with sourdough for added depth of flavor.
• Decadent caramel icing that takes it to the next level.
• Perfect for breakfast, snacks, or dessert.
• Great way to use up sourdough discard!

Ingredients

To whip up this delicious Sourdough Banana Bread with Caramel Icing, you’ll need the following ingredients:

• Butter for greasing the pan
• 137 g (1 ⅛ cups) all-purpose flour
• 12 g (2 teaspoons) baking powder
• 1.5 g (¼ teaspoon) baking soda
• 2 g (1 teaspoon) ground cinnamon
• 225 g (about 1 ½ cups) mashed bananas
• 1 egg
• 156 g (¾ cup) brown sugar
• 100 g (⅓ cup) sourdough discard
• 22 g (1 ½ tablespoons) butter, melted
• ¼ cup butter
• ½ cup light brown sugar
• 3 tablespoons heavy cream
• 1 cup powdered sugar (sifted)

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

How to Make the Recipe

Now, let’s dive into the steps to create this scrumptious banana bread:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and ground cinnamon. Mix well.
3. In another bowl, mash the bananas until smooth. Add the egg, brown sugar, melted butter, and sourdough discard. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix!
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. While the bread is cooling, prepare the caramel icing by melting the butter in a saucepan. Stir in the light brown sugar and heavy cream, bringing it to a gentle boil. Remove from heat and whisk in the powdered sugar until smooth.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Sourdough Banana Bread turns out perfectly:

• Use overripe bananas for the best flavor and sweetness.
• Don’t skip the sourdough discard; it adds a unique tang that elevates the bread.
• Let the bread cool completely before adding the caramel icing for a beautiful finish.
• If you want to add a little crunch, consider folding in some chopped nuts or chocolate chips into the batter.

How to Serve

This Sourdough Banana Bread with Caramel Icing is delightful on its own, but here are some serving suggestions:

• Serve warm with a dollop of whipped cream for an indulgent dessert.
• Pair it with a cup of coffee or tea for a cozy afternoon snack.
• Slice it up and serve it at brunch alongside other weeknight dinner ideas or breakfast dishes.

Make Ahead and Storage

This banana bread is perfect for making ahead! Here’s how to store it:

• Store the cooled banana bread in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
• Thaw at room temperature and reheat in the oven for a few minutes before serving.

So there you have it! A delightful Sourdough Banana Bread with Caramel Icing that’s sure to impress your family and friends. I hope you enjoy making this recipe as much as I do. Happy baking!