Sourdough Banana Bread
A sophisticated upgrade to a classic, this sourdough banana bread combines overripe fruit with the complex tang of a starter discard. The result is an incredibly moist, tender loaf with a balanced sweetness and a fermented depth that stays fresh for days.
Ingredients
- Overripe Bananas: 3 medium units
- Sourdough Discard: 0.5 cups
- Unsalted Butter: 0.5 cups (melted and cooled)
- Granulated Sugar: 0.75 cups
- Large Egg: 1 unit
- Vanilla Extract: 1 teaspoon
- All Purpose Flour: 1.5 cups
- Baking Soda: 1 teaspoon
- Salt: 0.5 teaspoons
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the overripe bananas until smooth.
- Whisk in the melted butter, sourdough discard, egg, and vanilla extract until the wet mixture is fully emulsified.
- Gently fold in the all purpose flour, granulated sugar, baking soda, and salt.
- Stir with a spatula only until no dry streaks of flour remain, being careful not to over-mix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean.
- Let the bread cool in the pan for ten minutes before transferring to a wire rack to cool completely.
Notes
- Super Ripe Bananas: Use bananas that are heavily speckled or black for the best natural sweetness and moisture levels.
- Do Not Over-mix: A light touch when folding in the flour ensures the bread stays soft and prevents a gummy or dense texture.
- Cool Completely: Resisting the urge to slice while hot will allow the internal structure to set properly for a perfect crumb.
Find it online: https://dishmio.com/sourdough-banana-bread/