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Ultimate Sourdough Banana Bread

  • Author: Emilie Raffa
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf or 3 mini loaves
  • Category: Sourdough Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Banana bread is a comfort food classic. My secret is plenty of brown sugar, overripe bananas, and a specific mixing order for the ultimate sourdough banana bread. Recipe adapted from The Boathouse restaurant in Manly, Australia.

Notes: 

Out of sourdough starter? You can still make this recipe (and it’s delicious!). Increase the milk to 125 ml (1/2 cup) total.

You will need a standard 9×5-inch loaf pan or three 7x3x2 mini loaf pans for baking.


Ingredients

  • Butter, for coating the pan
  • 375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
  • 225 g (1 1/4 cups lightly packed) light or dark brown sugar
  • 1½ tsp pure vanilla extract
  • 2 large eggs
  • 100 g (appx. 1/2 cup) bubbly, active 100% hydration sourdough starter
  • 250g (2 cups) all-purpose flour
  • 1½ tsp baking soda
  • 1/4 tsp fine sea salt
  • 125ml (½ cup) neutral flavored oil
  • 60ml (1/4 cup) milk
  • Powdered sugar, butter, and mascarpone cheese for serving, optional

Instructions

  1. Preheat the oven to 360 F.
  2. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
  3. Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
  4. Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
  5. Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
  6. Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
  7. Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
  8. Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
  9. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
  10. Serve with powdered sugar for a nice touch!

Keywords: sourdough banana bread, banana bread, easy banana bread, boathouse banana bread