At a Glance:
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Get the Recipe:
Sourdough Banana Bread
This sourdough banana bread is soft, fluffy and so flavorful. It is a great way to use up leftover sourdough discard. The sourdough gives this bread the most unique delicious flavor. Great for breakfast, a snack or dessert!
First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray heavily with nonstick spray.
In a mixing bowl, add mashed bananas, eggs, oil, and milk. Stir to combine.
Then, add in all remaining ingredients. Stir until just combined.
Transfer batter to the lined loaf pan.
Bake for 50 to 60 minutes or until toothpick inserted comes out clean.
Finally, remove from oven. Allow bread to cool in pan for 15 minutes. Then take out of pan and cool on cooling rack. Cool fully before slicing into.
This recipe can be made with regular sourdough discard or gluten free discard.
Likewise, both all purpose flour and gluten free 1 to 1 flour can be used.
Feel free to add in some chocolate chips to the batter before baking.
Do not over bake. Check bread after about 40 to 45 minutes. Once toothpick inserted comes out mostly clean, remove from oven.
Store leftovers covered at room temperature for up to 3 days.
Calories: 380 kcal , Carbohydrates: 56 g , Protein: 6 g , Fat: 15 g , Saturated Fat: 2 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 10 g , Trans Fat: 0.004 g , Cholesterol: 42 mg , Sodium: 162 mg , Potassium: 214 mg , Fiber: 2 g , Sugar: 25 g , Vitamin A: 94 IU , Vitamin C: 3 mg , Calcium: 39 mg , Iron: 2 mg
Course: Breakfast, Snack
Cuisine: American