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Brian Sunter

Sourdough Banana Bread

Banana bread with sourdough discard for a subtle tang that balances the sweetness of bananas and honey.

1 hour 15 minutes cook 15 minutes prep 1 hour 40 minutes total 12 servings
bread banana-bread sourdough baking dessert
Scale
Units

Ingredients

  • 113 gram unsalted butter
  • 142 gram light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp table salt
  • 397 gram mashed ripe banana
  • 85 gram honey
  • 2 eggs
  • 113 gram sourdough starter discard
  • 240 gram all-purpose flour
  • 85 gram chopped nuts

Equipment

  • oven
  • loaf pan
  • mixing bowl
  • wire rack

Instructions

1

Preheat the oven to 325F. Lightly grease a 9 " x 5 " loaf pan .

2

In a large mixing bowl , combine the 113 gram unsalted butter , 142 gram light brown sugar , 1 tsp vanilla extract , 1 tsp cinnamon , 0.25 tsp nutmeg , 1 tsp baking soda , 1 tsp baking powder , and 1 tsp table salt , beating until smooth.

3

Add the 397 gram mashed ripe banana , 85 gram honey , 2 eggs , and 113 gram sourdough starter discard , again beating until smooth.

4

Add the 240 gram all-purpose flour then the 85 gram chopped nuts , stirring just until smooth.

5

Transfer the batter to the prepared loaf pan , smoothing the top. Let it rest at room temperature for 10 minutes .

6

Bake the bread for 45 minutes , then gently lay a piece of aluminum foil across the top to prevent over-browning.

7

Bake for an additional 25 minutes . A long toothpick or thin paring knife inserted into the center should come out clean, with a few wet crumbs clinging to it. If it shows any sign of uncooked batter, bake an additional 5 minutes .

8

Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool completely on a wire rack .

9

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

View Cooklang Source
recipe.cook 
---
title: Sourdough Banana Bread
description: "Banana bread with sourdough discard for a subtle tang that balances the sweetness of bananas and honey."
servings: 12
total time: 1 hour 40 minutes
prep time: 15 minutes
cook time: 1 hour 15 minutes
tags: [banana-bread, sourdough, baking, bread, dessert]
cuisine: American
difficulty: easy
---

Preheat the #oven{} to 325F. Lightly grease a 9" x 5" #loaf pan{}.

In a large #mixing bowl{}, combine the @unsalted butter{113%gram}, @light brown sugar{142%gram}, @vanilla extract{1%tsp}, @cinnamon{1%tsp}, @nutmeg{1/4%tsp}, @baking soda{1%tsp}, @baking powder{1%tsp}, and @table salt{1%tsp}, beating until smooth.

Add the @mashed ripe banana{397%gram}, @honey{85%gram}, @eggs{2}, and @sourdough starter discard{113%gram}, again beating until smooth.

Add the @all-purpose flour{240%gram} then the @chopped nuts{85%gram}, stirring just until smooth.

Transfer the batter to the prepared #loaf pan{}, smoothing the top. Let it rest at room temperature for ~{10%minutes}.

Bake the bread for ~{45%minutes}, then gently lay a piece of aluminum foil across the top to prevent over-browning.

Bake for an additional ~{25%minutes}. A long toothpick or thin paring knife inserted into the center should come out clean, with a few wet crumbs clinging to it. If it shows any sign of uncooked batter, bake an additional ~{5%minutes}.

> Feel free to use fed/ripe starter instead of discard, if desired.

Allow the bread to cool for ~{10%minutes} in the pan. Remove it from the pan and cool completely on a #wire rack{}.

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.