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Homemade REAL Sourdough Banana Bread photo

REAL Sourdough Banana Bread

A two-day sourdough banana bread that rests overnight for flavor and texture, then is mixed with baking soda/powder and baked into two 9×5-inch loaves. Option to add chips and toasted nuts.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 15 hours 15 minutes
Servings 24 servings

Equipment

  • Instant Read Thermometer
  • 29×5 inch loaf pan
  • Wire Rack

Ingredients
  

Day 1

  • 4 cupsall-purpose flour
  • 1/4 cupunfed sourdough starter
  • 1/2 cupcoconut oil melted and slightly cooled
  • 1/2 cupunsalted butter melted and slightly cooled
  • 4 large eggs
  • 2 cupsmashed ripe bananas about 4-5 large bananas
  • 1 1/2 cupsbrown sugar add an additional 1/2 cup if you prefer it sweeter
  • 1/2 cupmaple syrup or substitute with more brown sugar
  • 2 teaspoonsquality pure vanilla extract

Day 2

  • 2 teaspoonsbaking soda
  • 1 teaspoonbaking powder
  • 1 teaspoonkosher salt
  • 1 cupchocolate chips butterscotch chips, peanut butter chips, or combination
  • 1 cupchopped toasted walnuts or pecans optional

Instructions
 

Instructions

  • In a large mixing bowl, combine the all-purpose flour, unfed sourdough starter, melted and slightly cooled coconut oil, melted and slightly cooled unsalted butter, brown sugar, maple syrup, vanilla extract, eggs, and mashed ripe bananas.
  • Use a hand mixer on low-to-medium speed to mix everything into a thick, uniform batter, scraping the bowl with a spatula as needed.
  • Cover the bowl tightly with plastic wrap and let the batter rest at room temperature overnight or up to 24 hours.
  • The next day, add the baking soda, baking powder, and kosher salt to the rested batter.
  • Mix the batter just until the leavening and salt are fully incorporated (avoid overmixing). Stir in the chocolate chips and chopped toasted walnuts or pecans, if using.
  • Grease two 9×5-inch loaf pans.
  • Preheat the oven to 350°F (180°C) while you finish preparing the batter and pans.
  • Divide the batter evenly between the two prepared loaf pans and smooth the tops.
  • Bake on the middle oven rack for about 1 hour, or until an instant-read thermometer inserted into the center of each loaf registers 200°F (93°C).
  • Remove the pans from the oven and let the loaves cool in the pans for about 10 minutes.
  • Turn the loaves out onto a wire rack and let them cool completely before slicing.

Notes

Makes two 9x5-inch loaves.