Name: Sourdough Banana Bread
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1
Ingredients: 3 medium overripe bananas; 1/2 cup butter, plus some for greasing; 2 eggs; 1/2 cup sourdough starter; 1 1/2 cup brown sugar; 1/2 sour cream; 1 tsp vanilla; 2 1/2 cups flour; 1 tsp salt; 1 tsp baking soda

Sourdough Banana Bread is the best and easiest way to use up your sourdough starter and your overripe bananas. This quick bread is deliciously sweet, perfectly moist and a perfect treat for a snack or even breakfast.

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If you have a house full of children who eat bananas, chances are that very often you are either stuffing your freezer full of almost brown bananas or you are throwing them in the compost. If you open my freezer, there is a good chance that you will find at least four or five bunches of brown bananas waiting to be used.

With how many bananas we go through, banana bread is a treat that we almost always have on hand. It’s a great snack that can be grabbed on the go or a quick breakfast option when the mornings are starting to get away from you.

What you need to make sourdough banana bread

Bananas, overripe

Sourdough starter

Butter

Sour cream

Eggs

Brown sugar

Vanilla extract

Flour

Baking soda

Salt

Should the sourdough starter be fed or unfed

Sourdough discard or sourdough starter. What is the difference? Sometimes they mean something different and sometimes they mean the same thing.

Sourdough starter refers to a starter in it’s entirety while sourdough discard means the starter that is being removed from the main starter.

Sourdough discard can be either fed or unfed. For a long-fermented bread, you will want your sourdough starter to be fed and bubbly.

For quick breads, such as this sourdough banana bread, your sourdough starter can be either fed or unfed.

How to make sourdough banana bread

If your overripe bananas are frozen, remove them from the freezer and let them defrost on the counter before continuing with the recipe.

Begin preheating the oven to 350°F and grease a loaf pan with extra butter or oil.

Peel the bananas and mash them in a bowl using a fork or potato masher. Mash the bananas until they are a smooth, puree consistency.

In a microwave safe container, measure and begin melting the butter. When the butter has melting, remove it from the microwave and allow to cool for 3 to 4 minutes before adding it to the bowl with the bananas.

Next, add in the eggs, sugar, sour cream and vanilla and mix together using a whisk.

Then, add in the flour, baking soda and salt. Mix together well until all ingredients are fully combine and smooth.

Pour the batter into the greased loaf pan and place it into the oven.

Bake the banana bread for approximately 75 minutes. Poke the center of the bread with a toothpick or bread knife to check the doneness. When the toothpick comes out clean, the bread is ready to remove from the oven.

Remove the bread from the oven and let cool for 10 minutes before removing the bread from the loaf pan, slicing and serving.

Tips and tricks

Substitutions

No sour cream? No problem! Substitute the sour cream for milk, buttermilk or even plain greek yogurt.

How to remove the bread from the loaf pan

Shaking a loaf of quick bread from a loaf pan can sometimes be tricky. To remove the bread from the pan, use a knife to loosen the sides of the bread from the pan. Then, carefully tip the bread pan on it’s side and tap the bread out.

Yield: 1 loaf