Sourdough Banana Bread Recipe
This sourdough banana bread with sourdough discard gets a major upgrade from nutty brown butter, enhancing the sweetness of ripe bananas and the subtle tang of sourdough. The result is a loaf with ultra-moist crumb, slightly crispy top, and a soft, plush interior.
Equipment
- Loaf Pan
Ingredients
- 113 grams (4 oz) unsalted butter brown
- 320 grams (1 ⅓ cup) mashed banana
- 1 large egg room temperature
- 5 grams (1 teaspoon) pure vanilla extract
- 150 grams (¾ cup) brown sugar light or dark
- 100 grams sourdough starter discard 100% hydration, room temperature
- 180 grams (1 ⅓ cup) all-purpose flour
- 3 grams (½ teaspoon) baking soda
- 4 grams (1 teaspoon) baking powder
- 3 grams (½ teaspoon) kosher salt
- Melted butter or baking spray for pan
Instructions
- Brown butter - Place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty - about 8 to 9 minutes - remove from heat and set aside to cool.113 grams unsalted butter
- Prepare wet ingredients - Mash the bananas with a potato masher in a large mixing bowl. Add cooled brown butter, egg and vanilla. Beat with a whisk until thoroughly combined.320 grams mashed banana, 1 large egg, 5 grams pure vanilla extract, 113 grams unsalted butter
- Add sugar - Add brown sugar and beat again until completely incorporated.150 grams brown sugar
- Incorporate sourdough starter - Add the sourdough starter and beat again until incorporated.100 grams sourdough starter discard
- Combine dry ingredients - Sift flour, baking soda and baking powder directly into the bowl with the wet ingredients, sprinkle the salt on top. Mix gently with a whisk or a spatula until combined with no more large lumps of flour remaining.180 grams all-purpose flour, 3 grams baking soda, 4 grams baking powder, 3 grams kosher salt
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F while the batter rests.
- Prepare the baking pan - Brush a loaf pan generously with melted butter, line it with a longer piece of parchment paper leaving the excess hanging over the sides. Brush the top of the parchment paper with more melted butter.Melted butter or baking spray for pan
- Bake - Transfer sourdough banana bread batter to the prepared pan and bake in the preheated oven for approximately 55 minutes, until a toothpick inserted into the center comes out clean with no wet batter attached.
- Cool - Remove from the oven and let cool completely on a wire rack. To remove banana bread from the pan, simply lift it out using the excess parchment paper as handles.
Notes
- Storage: you can keep your sourdough banana bread in an airtight container at room temp for 3-5 days. Or you can freeze leftovers for 3-6 months.
- Reheating: I love serving banana bread slightly warm. Simply wrap a slice in plastic wrap or cover it with a damp paper towel, then microwave for 15–20 seconds until warmed through. If it’s frozen, heat it in short bursts, checking as you go until it’s perfectly warm.
Nutrition
Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 254mg | Potassium: 164mg | Fiber: 1g | Sugar: 19g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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