Easy Sourdough Banana Bread
This recipe bakes up soft, moist, perfectly sweet banana bread, making it a reliable go-to for slow mornings or an afternoon sweet treat. If you have sourdough discard on hand and a couple of spotty bananas on the counter, you're already halfway to a simple, dependable loaf that will always turn out delicious.
Equipment
- Stand Mixer
- Large Bowl
- Loaf pan
- Silicone spatula
- Cutting board
- Large knife
Ingredients
Dry Ingredients
- 2 cups (290g) All-purpose flour
- 1½ tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup (200g) Granulated sugar
- ⅓ cup (65g) Oil - I recommend a high quality oil like avocado oil or coconut oil
- 2 Eggs
- 2 tsp Vanilla extract
- ½ cup (100g) Sourdough starter - active or discard
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, add flour, baking soda, and salt, and whisk together. Set aside.
- Add your eggs, granulated sugar, oil, sourdough starter, and vanilla extract to your stand mixer and mix until well combined.
- Gradually mix the dry ingredients with the wet ingredients.
- Next, mash up 2 - 3 bananas in a bowl and chop any inclusions you would like to add. I added walnuts, but you can add anything you prefer.
- Add the mashed bananas to the mixer until everything is well combined.
- Fold in your walnuts and other inclusions with a silicone spatula to prevent over-mixing.
- Oil your loaf pan, and add your banana bread batter to the pan.
- Bake at 350 degrees for 50 - 60 minutes, or until golden brown.
- Stick a toothpick or a knife in the center of the loaf to see if it's done. If it comes out clean, your loaf is done baking.
- Allow your banana bread to cool for 5 - 10 minutes and enjoy!