A classic with a twist: this sourdough banana bread comes out extra moist (and fluffy!) courtesy of adding our sourdough discard.

Sourdough Banana Bread

ultra moist (& fluffy!)

This is the second banana bread recipe on the site but, funny enough, the first one to include actual bananas. Remember my keto banana bread? Banana extract (and almond flour) can truly do wonderful things!

That said, we’re keeping everything as simple as possible in this recipe, using those extra ripe bananas on your kitchen counter.

Spotty? Perfect.

Completely black? Arguably even better.

And our sourdough discard? Here to keep your banana bread extra moist, add a little wanted tanginess to the mix (say in lieu of adding in yoghurt or sour cream), and help make things extra (extra!) fluffy.

the deets

I’ve incorporated bananas into sourdough bread in a couple different ways (say making a traditional, and lightly sweetened, sourdough loaf), but here we’re using it to make a traditional banana bread.

And while I tried doing an actual fermentation of said banana bread with an active sourdough culture, the results were rather mixed here. For said fermentation had the unwanted consequence of making our bread a little tough and not-so-fluffy.

So we’re employing our sourdough discard here simply as a bonus ingredient which, when baked right away with a little baking soda, has the lovely effect of keeping things extra moist (and, yes, oh-so-fluffy).

Sourdough Banana Bread

A classic with a twist: this sourdough banana bread comes out extra moist (and fluffy!) courtesy of adding our sourdough discard. 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 189 kcal

Ingredients

 

MetricUS Cups

 

1x2x3x

• 250 g unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt or 1 TBSP light miso paste*
• 113 g unsalted grass-fed butter softened to room temp
• 150 g cane sugar
• 2 large eggs at room temp
• 1 teaspoon vanilla extract
• 350 g mashed banana about 3
• 100 g sourdough discard

Instructions

 

• Preheat oven to 350°F/180°C. Line a bread pan with parchment paper (or butter and flour thoroughly). Set aside. 
• Whisk flour, baking soda and salt together in a medium bowl and set aside (note: if subbing in the salt for miso paste, simply skip the salt and blend in the miso paste with the wet ingredients after you add in the vanilla extract).
• Add butter and sugar to a large bowl and cream together using an electric mixer until light and fluffy (3-5 minutes). 
• Add in an egg, one at a time, mixing thoroughly until incorporated. Add in the vanilla extract (miso paste, if using), mashed banana and sourdough discard, mixing thoroughly after each ingredient. 
• Add in the flour mix in two parts, mixing until just incorporated (be sure to not over-mix to not overdevelop the gluten!). 
• Transfer the banana bread mix into the prepared bread pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean. Keep a close eye on your loaf after minute 20, and be sure to tent it with aluminum foil if needed. 
• Allow to cool on a rack, slice away and enjoy!
• note: this banana bread is ultra moist and freezes great- simply wrap in cling film and store in a freezer friendly container (or bag).

Notes

*I love subbing in the salt for light miso paste to bring out the caramel notes in the banana bread even more (it just adds unparalleled umami!). 

Nutrition

Calories: 189kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 206mg | Potassium: 17mg | Fiber: 2g | Vitamin A: 435IU | Calcium: 31mg | Iron: 0.6mg

Keyword sourdough banana bread, sourdough discard banana bread

Whip up this recipe?Comment below or drop me a line @paola.vanderhulst and tag #gnomgnomyum!