Sourdough Banana Bread
This sourdough twist on an everyday staple is so yummy.
- Prep Time: 1-7 hours
- Cook Time: 65 mintes
- Total Time: 2-8 hours
- Yield: 1 loaf 1x
Ingredients
Scale
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sourdough starter (active for fermented bread, discard for a quicker version)
- 3 ripe bananas
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Beat butter and brown sugar together until light
- Add sourdough starter and mix until combined
- Beat in bananas until fully incorporated – if using rotary beaters, you probably don’t need to mash the bananas first, if whisking, you may need to mash them before adding
- Stir in flour until fully incorporated – the batter will be fairly thick
- Cover and let ferment at room temperature for 1-7 hours – depending on your preference and time scale. Or, if using this as a quick, sourdough discard recipe, continue on with step 6
- Preheat oven to 325º
- Whisk eggs, baking powder, and salt into batter
- Pour into a greased 9×5 inch loaf pan
- Bake in preheated oven for 65 minutes, until a toothpick inserted into the center comes out clean
- Remove from oven and let rest for ten minutes
- Loosen edges of loaf from pan with a butterknife, and turn onto a wire cooling rack
- Let cool completely
- Slice and serve
- Enjoy!
Find it online: https://www.frugalfarmwife.com/article/sourdough-banana-bread/