REAL Sourdough Banana Bread
This REAL Sourdough Banana Bread is irresistibly moist and flavorful! Tangy sourdough meets sweet bananas for a comforting twist on a classic favorite.
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Loaf Pans
- Oven
Ingredients
- 4 cups all-purpose flour
- 1/4 cup unfed sourdough starter
- 1/2 cup coconut oil melted and slightly cooled
- 1/2 cup unsalted butter melted and slightly cooled
- 4 large eggs
- 2 cups mashed ripe bananas about 4-5 large bananas
- 1 1/2 cups brown sugar add an additional 1/2 cup if you prefer it sweeter
- 1/2 cup maple syrup or substitute with more brown sugar
- 2 teaspoons quality pure vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup chocolate chips, butterscotch chips, peanut butter chips, or a combination
- 1 cup chopped toasted walnuts or pecans optional
Instructions
- Start by gathering all your ingredients on the counter. Make sure your bananas are ripe; the more brown spots, the better! Preheat your oven to 350°F (175°C) and grease your loaf pans with a bit of coconut oil or butter.
- In a large mixing bowl, combine the melted coconut oil, melted butter, and brown sugar. Whisk until smooth, then add the eggs one at a time, mixing well after each addition. Next, stir in the mashed bananas, maple syrup, vanilla extract, and your unfed sourdough starter. Mix until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. This ensures that your leavening agents are evenly distributed throughout the flour before mixing it with the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to gently fold them together. Be careful not to over-mix; it’s okay if there are a few lumps. If you’re adding chocolate chips, butterscotch chips, or nuts, fold them in now.
- Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean. If the tops are browning too quickly, you can tent them with aluminum foil.
- Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. Then, transfer to a wire rack to cool completely. Slice and serve your delicious REAL Sourdough Banana Bread!
Notes
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Make it vegan by using flax eggs and plant-based butter substitutes.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To reduce sweetness, lower the brown sugar amount and replace maple syrup with unsweetened applesauce.
- Use frozen bananas by thawing and draining excess liquid before mashing.