Best Sourdough Banana Bread

PUBLISHED ON: 02.16.2024

If you are following my new adventures with Herman my sourdough you will not be disappointed in this banana bread recipe. I admit Herman is complicated, alive, and he’s beginning to feel like a member of the family.

There are a million ways to make banana bread. I feel like I have made so many versions in my lifetime without adopting one as my tried and true, until now. This is hands down the very best banana bread I have ever eaten.

If you are not nurturing a sourdough starter, you can replace the sourdough discard in this recipe with an equal amount of buttermilk.

Grab a few overripe bananas and make this moist, flavorful banana bread. You may want to make an extra loaf to share, and another loaf to freeze.

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Best Sourdough Banana Bread
Recipe from King Arthur

8 tablespoons (113g) unsalted butter, at cool room temperature
2/3 cup (142 grams) light brown sugar or dark brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon table salt
1 3/4 cups (397 grams) mashed ripe banana, from 1 3/4 pounds unpeeled bananas
1/4 cup (85 grams) honey
2 large eggs
1/2 cup (113 grams) sourdough starter unfed/discard
** Note replacing sourdough discard with equal part of buttermilk will work.
2 cups (240 grams) Unbleached All-Purpose Flour
3/4 cup (85 grams) chopped nuts, optional

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

In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.
Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth.

Add the flour then the nuts, 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 (20 minutes if you’re baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or thin paring knife inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

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

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



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