Best Sourdough Banana Bread Recipes

SOURDOUGH BANANA NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well.
• Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir into the banana mixture until just combined. Do not overbeat. Fold in pecans, almonds, and cranberries.
• Pour batter into the prepared pan. Let batter rest for about 10 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes.

SOURDOUGH BANANA BREAD IN THE BREAD MACHINE

Steps:

• Place butter, honey, egg, whole wheat flour, bread flour, baking powder, baking soda, salt, bananas, sourdough starter, and vanilla extract in a bread machine, in that order.
• Select Quick Bread cycle. Dip clean fingers into the dough after the last knead and remove the paddles so they don't make holes in your loaf. Remove dough from the machine after baking, about 1 hour 35 minutes. Cool before slicing.

SOURDOUGH BANANA BREAD

Steps:

• Cream together the shortening and sugar, add egg and mix until blended.
• Stir in bananas and sourdough starter.
• Add orange peel or vanilla.
• Stir flour and measure again with salt, baking powder and soda.
• Add flour mixture and walnuts to the first mixture, stirring until just blended.
• Pour into greased 9 x 5-inch loaf pan.
• Bake in 350 degree oven for 1 hour or until toothpick comes out clean.
• Cool to cold before slicing.

(HERMAN STARTER) SOURDOUGH BANANA BREAD

Steps:

• Preheat oven to 350 and grease and flour a 9x5 loaf pan.
• Cream together margarine/butter and sugar; add egg and mix until blended.
• Stir in banana and Herman.
• Sift dry ingredients (flour, salt, baking powder, soda) into banana mixture and add nuts if desired. Stir just enough for the batter to come together; extra stirring will make it tougher.
• Pour into loaf pan and bake at 350 degrees F for 1 hour or until a toothpick comes out clean when inserted into the center. Cool thoroughly before slicing.

SOURDOUGH BANANA BREAD

Steps:

• Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with olive oil or cooking spray. Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
• Slice 2 thin lengthwise slices from one banana and set aside (optional); mash unsliced portion of that banana with 2 more bananas. Measure 1 1/4 cups mashed banana into a bowl (if you don't have enough, mash in remaining one); whisk in sourdough discard to combine. Whisk in oil, maple syrup, and eggs. Stir in dry ingredients. Transfer to prepared pan. Top with reserved banana slices, gently pressing into batter slightly to adhere. Sprinkle with sugar, for a crackly crust.
• Bake until a tester inserted into center of loaf comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan on a wire rack 15 minutes, then transfer directly to rack and let cool completely. Banana bread is best served the day it's baked, but can be tightly wrapped in parchment-lined foil and stored at room temperature up to 2 days.

ULTIMATE SOURDOUGH BANANA BREAD | THE CLEVER CARROT

Steps:

• Preheat the oven to 360 F. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter. 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). Add the eggs, one at a time until fully incorporated. Add the sourdough starter. Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture. Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough. 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. 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. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely. Serve with powdered sugar for a nice touch!

EASIEST SOURDOUGH DISCARD BANANA BREAD EVER!

Steps:

• Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).
• Now lightly beat the egg and vanilla together and add that to the mashed bananas. Use your fork to lightly mix the egg mix through.
• In a small saucepan, melt the butter on a low heat and then add that the egg and banana mixture.
• Now add the sourdough starter to the egg mixture and mix throughly.
• In a separate bowl, mix all dry ingredients together and ensure that everything is mixed thoroughly.
• Now add the wet ingredients into the dry ingredients and stir until just combined.
• Pour mixture into a buttered loaf tin.
• Bake at 180C for around 1 hour. Baking time will depend on the size of your tin and your oven.
• The banana bread is cooked when a skewer is inserted and comes out clean.
• When you take the banana bread out of the oven, brush the top with golden syrup for a lovely shiny, sweet glaze.
• Allow to cool for 30 minutes before removing from the tin.

SOURDOUGH BANANA BREAD

Steps:

• Preheat your oven to 350ºF.
• In a large mixing bowl combine flour, baking soda, and salt.
• In a small bowl mix a handful of chopped walnuts and a few pinches of sugar. Set aside to be used as the topping later.
• In another bowl (or a stand mixer) cream butter and sugar until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add in sourdough starter, honey, mashed bananas, and olive oil. Add in the vanilla. Then, add in the flour mixture slowly, pausing to scrape down the sides if necessary. By hand, fold in the remaining walnuts and lemon zest. Pour the batter into the 9" x 5" baking pan and smooth the top with a spatula. Sprinkle on the reserved chopped walnuts and sugar.
• Bake for 55-65 minutes. It's better to undercook this than overcook: you want it moist. Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.