The Best Sourdough Banana Bread
Are you searching for the best sourdough banana bread? Look no further! After years of making banana bread, I've finally developed a recipe that I absolutely love. It's moist, flavorful, and easy to make, including a whole bunch of sourdough discard. This will be your new favorite banana bread!
Ingredients
- 3 ripe brown/black bananas 330 grams, see recipe notes
- 55 grams unsalted butter, melted about 4 Tablespoons
- 180 grams packed brown sugar about 1 cup
- 2 large eggs
- 45 grams vegetable oil about 1/4 cup
- 120 grams plain greek yogurt about 1/3 cup, see recipe notes
- 4 grams vanilla extract about 1 teaspoon
- 120 grams sourdough discard, 100% hydration see recipe notes, about 1/2 cup
- 265 grams all purpose flour about 1 3/4 cups
- 5 grams salt about 1 teaspoon
- 4 grams baking soda about 1 teaspoon
- 130 grams mini chocolate chips or other mix-ins, about 3/4 cup
Instructions
- Preheat oven to 425 degrees Fahrenheit. Lightly grease or line with parchment paper a 9 by 5 pan, affiliate link (see recipe note for muffin instructions). Pour the mixture into the pan and smooth the top with a spatula.
- Mash the brown bananas in a medium-sized bowl. It's okay if you have a few little chunks of banana. Add melted butter and brown sugar. Mix with a spatula or wooden spoon until incorporated.
- Add eggs, vegetable oil, yogurt, sourdough discard and vanilla. Mix together until fairly smooth--you will still have some small chunks of banana
- Add the flour to the top of the bowl (or mix the dry ingredients together in a smaller bowl). Add the salt and baking soda right on top of the flour and carefully fluff together (not letting any of the baking soda or salt leave the bowl as you mix). Mix until the flour is just incorporated and only a few dry streaks remain.
- Add mini chocolate chips, chopped nuts or dried fruit if desired and lightly mix.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Bake for 10 minutes at 425 degrees. After ten minutes, lower the temperature to 350 degrees and bake for another 45-55 minutes until baked all the way through. Stick a sharp knife or toothpick into the center of the banana bread. If it comes out clean (with no batter sticking to it), it is ready to pull out of the oven.
- Allow to cool completely before slicing. Enjoy!
Notes
Sourdough Discard: Use 100% hydration sourdough discard. For less tang, use fresh discard. For more tang, use discard that's been sitting in the refrigerator for up to a week.
Greek Yogurt: If you don’t have plain Greek yogurt, you can substitute sour cream or plain yogurt.
Loaf Pan: This recipe works best in a 9 by 5 loaf pan. If you only have a 4.5 by 8.5 pan, it will work, but may overflow just a bit. You will also want to add 10-20 minutes to the bake time if you use a smaller loaf pan.
Banana Muffins: Recipe makes about 24 muffins. Preheat oven to 425 degrees. Bake muffins for 5 minutes. Then lower the temperature to 350 degrees and bake for another 15-16 minutes until baked all the way through.
Mini Banana Muffins: Preheat oven to 425 degrees. Bake mini muffins for 4 minutes. Then lower the temperature to 350 degrees and bake another 8-10 minutes until baked through.
Tried this recipe?Let us know how it was!