Description
The ultimate recipe for sourdough banana bread. Insanely moist, rich banana flavor and is perfectly tender.
Ingredients
- 360g overripe bananas (about 4 bananas)
- 225g (1¼ cups lightly packed) light brown sugar
- 2 eggs plus 1 egg yolk
- 1 tsp pure vanilla extract
- ½ cup neutral flavored oil
- ¼ cup whole milk yogurt or sour cream
- 100g (about ½ cup) sourdough discard
- 250g (2 cups) all-purpose flour
- 1½ tsp baking soda
- ½ tsp fine sea salt
- ¼ tsp cinnamon
Instructions
- Preheat oven to 325°F. Grease an 8.5 x 4.5-inch (1.25lb) loaf pan and line with parchment paper.
- Beat the bananas and brown sugar together until combined.
- Add the eggs, egg yolk, vanilla, and oil. Mix until smooth.
- Whisk together the yogurt and starter in a small bowl, then add to the wet ingredients and mix to combine.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Fold the dry ingredients into the wet ingredients until just combined.
- Pour batter into prepared pan. Rest for 10 minutes.
- Bake at 325°F for 65–70 minutes, until a toothpick inserted in the center comes out clean or the internal temperature reaches 190F on an instant read thermometer.
- Allow to cool on a cooling rack for at least an hour before removing from the pan and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 197
- Sugar: 17.2 g
- Sodium: 187.8 mg
- Fat: 7.5 g
- Carbohydrates: 30.1 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 44.4 mg
