Sourdough Banana Bread

There’s something magical about homemade banana bread, and when you add sourdough starter to the mix, it takes the flavor and texture to a whole new level! This sourdough banana bread is moist, slightly tangy, and packed with rich banana flavor. It’s a great way to use up extra sourdough starter (discard or active) and overripe bananas, reducing waste while creating something absolutely delicious. The addition of walnuts and chocolate chips gives you the flexibility to customize it to your taste—whether you prefer a nutty crunch, gooey chocolate goodness, or both! Perfect for breakfast, an afternoon snack, or even dessert, this recipe will quickly become a household favorite.

Ingredients:

• 1 cup (240g) ripe mashed bananas (about 2 large bananas)

• 1/2 cup (120g) sourdough starter (discard or active)

• 1/2 cup (100g) granulated sugar

• 1/4 cup (50g) brown sugar

• 1/2 cup (113g) unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups (180g) all-purpose flour (King Arthur preferably)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon (optional)

• 1/2 cup (60g) chopped walnuts (optional)

• 1/2 cup (90g) chocolate chips (optional)

Instructions:

1. Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

2. Mix Wet Ingredients – In a large mixing bowl, whisk together the mashed bananas, sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.

3. Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

4. Mix the Batter – Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.

5. Add Optional Mix-Ins – Fold in the walnuts and/or chocolate chips, if using.

6. Bake – Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool & Serve – Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Storage Tips:

• Store at room temperature in an airtight container for up to 3 days.

• Refrigerate for up to a week, or freeze slices for up to 3 months for longer storage.

Sourdough banana bread is not only delicious but also a fantastic way to incorporate the benefits of sourdough fermentation into a classic treat. The natural fermentation adds depth to the flavor, enhances the texture, and can even make it easier to digest. Whether you enjoy it with a cup of coffee in the morning or as an evening indulgence, this loaf is bound to bring comfort and joy. Give it a try, and don’t be afraid to experiment with different mix-ins! Happy baking!