Sourdough Banana Bread Recipe
A light, fluffy sourdough banana bread recipe with just a hint of cinnamon. Make this soft, moist, quick bread with just a whisk in 1 hour.
Servings: 12 slices
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup bananas mashed, about 2 medium bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 tablespoons honey
- ½ cup sourdough starter discard refrigerated discard
- ½ cup coconut oil melted and warm
Instructions
- Preheat your oven to 350°F standard (no fan). Generously spray a 1-pound loaf pan with nonstick cooking spray or spread softened butter over the entire surface, including the top edges.
- In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and ground cinnamon until well combined. Set aside.
- In a large bowl, mash the bananas with a fork until mostly smooth (a few small lumps are fine). Add the eggs, granulated sugar, honey, vanilla, and sourdough starter discard. Whisk vigorously until the mixture is smooth and well combined.
- Pour the melted, still-warm coconut oil into the banana mixture and whisk until fully incorporated.
- Add the flour mixture to the wet ingredients all at once. Using your whisk or a rubber spatula, gently fold the dry ingredients into the wet ingredients until only a few flour lumps remain. Don't overmix; the batter should look slightly lumpy.
- Pour the batter into your prepared loaf pan. The batter should come right to the top! Gently smooth the top with a spatula if needed.
- Bake in the preheated oven for 60-65 minutes, or until a cake tester or toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges if needed, then carefully turn the bread out onto a wire rack to cool completely before slicing.
Notes
Yield – 1, standard 1-pound (8.5" x 4.5") loaf pan
Presentation – For the most tender crumb, mix by hand rather than a stand or hand mixer. Mix just until combined; a few lumps are fine!
Flavor Tip – As with my vegan banana bread or banana bread muffins, you want your bananas to have a few brown spots for the best flavor.
Storage –Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 5 days. Freeze individual slices for up to 3 months.
Presentation – For the most tender crumb, mix by hand rather than a stand or hand mixer. Mix just until combined; a few lumps are fine!
Flavor Tip – As with my vegan banana bread or banana bread muffins, you want your bananas to have a few brown spots for the best flavor.
Storage –Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 5 days. Freeze individual slices for up to 3 months.
Nutrition
Calories: 250kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 304mg | Potassium: 78mg | Fiber: 1g | Sugar: 21g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg