This perfectly moist sourdough banana bread is so delicious. Filled with sweetly ripened bananas, tangy sourdough discard and no seed oils, you’re going to love this properly prepared twist on a long loved favorite.
I love banana bread. It reminds me of a favorite childhood snack. My mom used to make the best ever banana bread! My great grandma was generous enough to share some of her best recipes with my mom before she passed. Fortunately banana bread was one of them.
One of the things I love about a good moist sourdough banana bread is that is can be served for breakfast, snack, or dessert.
Adding sourdough discard to this recipe give it a healthier twist. The batter can be set out to ferment overnight or for up to 24 hours. Or you could make is as a discard recipe, skipping the fermentation process.
Either way, it’s delicious.
Can Sourdough Banana Bread Be Long Fermented?
Yes! As I said previously, sourdough banana bread can be long fermented for 8 – 24 hours. This follows a more traditional Weston Price principal of the preparation of the grains.
If flour is long fermented, the phytic acid is striped away causing less strain on the digestive system when consumed. However, since banana bread is a quick bread versus a leavened bread, you don’t need to do this to get the bread to rise.
The purpose of long fermentation here would be to make the bread a more healthy alternative.
To achieve a long fermented moist sourdough banana bread, you would simply need to combine an active and fed sourdough starter, flour, melted butter and oil and let them sit in a warm place for the desired time.
Ingredients in Moist Sourdough Banana Bread
Most banana breads contain the same general ingredients. Thus, to make this recipe super moist, I’m going to be adding in an oil along with the butter. My grandma’s original recipe called for all butter, but oil really helps to keep baked goods moist.
- 3 Bananas – I recommend using overly ripe bananas. You know… the ones that look too nasty to eat. They give the most banana-y flavor
- 1/2 Sourdough Starter – It can be fed or unfed depending if you are choosing to long ferment or doing a discard recipe
- 2 Cups of Unbleached Flour
- 1 Cup of Brown Sugar or Honey
- 1 Stick of Butter
- 1/3 Cup of Oil – I prefer coconut oil or avocado oil
- 2 Eggs
- 2 Tsp Vanilla Extract
- 1/2 Tsp Salt
- 2 Tsp Cinnamon
- 2 Tsp Baking Soda
- 1/4 Tsp Baking Powder
Prepare the Batter
To prepare the batter for this bread, start by mashing the bananas. You can mash them completely or leave chunks of bananas throughout. Leaving chunks of banana is my favorite way to make this recipe. Go ahead and preheat the oven to 350 degrees.
After your bananas are mashed, combine them with your sourdough starter, eggs, melted butter and oil, sugar / honey, and vanilla extract.
Next, mix your dry ingredients in a separate bowl by whisking together flour, salt, cinnamon, baking powder, and baking soda.
After that, combine the batter by stirring the wet ingredients into the dry ingredients. Mix well making sure there are no pockets of dry ingredients at the bottom of the bowl.
Last, pour the batter into a well greased bread pan. I love to use butter for this. And bake in a 350 degree oven for 45-55 minutes or until the center looks set. The center will be set when it doesn’t feel bouncy to the touch.
Afterwards make sure to leave the bread in the pan for 15 minutes after it is done baking so it has time to set up.
How to Store Banana Bread
One of the best things about this bread is that it will keep for a good bit. It has stayed fresh for up to 5 days in a cake stand with a lid. You would want to store it in a airtight container with a lid or freeze it.
To unthaw, simply heat the oven up to 250 and let it defrost for around 12 minutes. It taste just as good as the day it was baked.
Supplies
Other Sourdough Breads on The Blog
Soft White Sourdough Sandwich Bread
Sourdough Banana Bread
Ingredients
- 2 Cups of Overly Ripe Bananas (3 large bananas)
- 1 1/2 Cups of Flour
- 1/2 Cup Sourdough Starter
- 2 Eggs
- 1 Cup Brown Sugar or Honey
- 1 Stick Butter (melted)
- 1/3 Cup Coconut Oil or Avocado Oil
- 1/2 Tsp Salt
- 2 Tsp Cinnamon
- 2 Tsp Baking Soda
- 1/4 Tsp Baking Powder
Instructions
- Preheat oven to 350
- Start by mashing your bananas with a fork in a small bowl until desired consistancy.
- To that same bowl add the sourdough starter, eggs, brown sugar or honey, melted butter, oil and vanilla extract
- Mix the wet ingredients until just combined
- In a seperate bowl mix the flour, salt, cinnamon, baking soda, and baking powder
- Mix the dry ingredients
- Fold wet ingreidents into the dry ingredients until just combined
- Rub butter or avocado oil in a bread pan
- Pour batter into pan
- Bake for 45-55 minutes until the center is done.