Sourdough Banana Bread

Name: Sourdough Banana Bread
Prep time: 15 minutes
Total time: 1.5-2 hours
Yield: 1 loaf (10-12 slices)
Cuisine: American
Ingredients: 300g (about 3 large) overripe bananas (mashed); 100g sourdough discard; 225g all-purpose flour; 150g brown sugar (packed); 2 large eggs; 75g unsalted butter (melted); 1 teaspoon vanilla extract; 5g (about 1 teaspoon) baking soda; 1 teaspoon cinnamon; 3g salt

BeginnerPrep: 15 minutesTotal: 1.5-2 hoursYield: 1 loaf (10-12 slices)

Sourdough discard makes banana bread better in two ways: the acidity tenderizes the crumb, and the tang balances all that brown sugar sweetness. This loaf is dense, moist, and stays good for days -- if it lasts that long.

Ingredients

300g (about 3 large)overripe bananas (mashed)
100gsourdough discard-- straight from the fridge
225gall-purpose flour(100%)
150gbrown sugar (packed)
2 largeeggs
75gunsalted butter (melted)
1 teaspoonvanilla extract
5g (about 1 teaspoon)baking soda
1 teaspooncinnamon
3gsalt

Instructions

1
Preheat your oven to 175C (350F). Grease a 22x12cm (9x5") loaf pan and line the bottom with parchment paper.
2
Mash the bananas in a large bowl. The riper and blacker the bananas, the better. You want them almost liquidy.
Frozen and thawed bananas work perfectly here. The freezing breaks down the cell walls and makes them even sweeter.
3
Add the sourdough discard, melted butter, eggs, brown sugar, and vanilla to the mashed bananas. Whisk until well combined.
4
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5
Pour the dry ingredients into the wet and fold together with a spatula. Stop as soon as no dry flour is visible. Overmixing develops gluten and makes quick breads tough.
6
Pour the batter into the prepared pan. Optionally slice one more banana lengthwise and press it gently into the top of the batter -- it caramelizes during baking and looks great.
7
Bake for 55-65 minutes. The top should be deeply browned and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). If the top is browning too fast, tent with foil after 40 minutes.
8
Cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Wrap tightly and store at room temperature for up to 4 days.

Tips

The sourdough discard adds moisture and acidity, both of which tenderize the crumb. You'll notice the texture is softer than a version made without it.
Add 75g of chopped walnuts or chocolate chips (or both) folded in at the end. The batter is thick enough to suspend them without sinking.
This banana bread actually tastes better on day 2. The flavors meld and the crumb gets even more moist.
If you don't have enough overripe bananas, put them in the oven at 175C (350F) for 15 minutes until the skins turn black. They won't taste quite as sweet as naturally ripened ones, but they work.

Sourdough Banana Bread

BeginnerPrep: 15 minutesTotal: 1.5-2 hoursYield: 1 loaf (10-12 slices)

Ingredients

300g (about 3 large)overripe bananas (mashed)
100gsourdough discard-- straight from the fridge
225gall-purpose flour(100%)
150gbrown sugar (packed)
2 largeeggs
75gunsalted butter (melted)
1 teaspoonvanilla extract
5g (about 1 teaspoon)baking soda
1 teaspooncinnamon
3gsalt

Instructions

1
Preheat your oven to 175C (350F). Grease a 22x12cm (9x5") loaf pan and line the bottom with parchment paper.
2
Mash the bananas in a large bowl. The riper and blacker the bananas, the better. You want them almost liquidy.
Frozen and thawed bananas work perfectly here. The freezing breaks down the cell walls and makes them even sweeter.
3
Add the sourdough discard, melted butter, eggs, brown sugar, and vanilla to the mashed bananas. Whisk until well combined.
4
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5
Pour the dry ingredients into the wet and fold together with a spatula. Stop as soon as no dry flour is visible. Overmixing develops gluten and makes quick breads tough.
6
Pour the batter into the prepared pan. Optionally slice one more banana lengthwise and press it gently into the top of the batter -- it caramelizes during baking and looks great.
7
Bake for 55-65 minutes. The top should be deeply browned and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). If the top is browning too fast, tent with foil after 40 minutes.
8
Cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Wrap tightly and store at room temperature for up to 4 days.

Tips

The sourdough discard adds moisture and acidity, both of which tenderize the crumb. You'll notice the texture is softer than a version made without it.
Add 75g of chopped walnuts or chocolate chips (or both) folded in at the end. The batter is thick enough to suspend them without sinking.
This banana bread actually tastes better on day 2. The flavors meld and the crumb gets even more moist.
If you don't have enough overripe bananas, put them in the oven at 175C (350F) for 15 minutes until the skins turn black. They won't taste quite as sweet as naturally ripened ones, but they work.