Description
The ultimate recipe for sourdough banana bread. Insanely moist, rich banana flavor and is perfectly tender.
Ingredients
- 1 1/4 cups (150g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (380g) ripe, mashed banana (3–4 medium bananas)
- 1 tsp vanilla extract
- 1/2 cup (120g) unfed sourdough discard, room temperature
- 1/4 cup (60g) 2% Greek yogurt, room temperature *
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (100g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
Instructions
- Preheat the oven to 325F and prepare a 1 lb loaf pan by spraying with non-stick baking spray or greasing with butter.
- In a small mixing bowl, add 1 1/4 cups (150g) of all-purpose flour with 1 tsp baking soda and 1/2 tsp salt and stir to combine. Set aside.
- In a medium mixing bowl, add the 1 1/2 cups (380g) mashed banana, 1 tsp vanilla extract, 1/2 cup (120g) sourdough discard, and 1/4 cup (60g) Greek yogurt. Use a whisk to mix until fully combined and then set aside.
- Combine 1/2 cup (113g) of melted unsalted butter in a large mixing bowl along with 1/2 cup (100g) of light brown sugar and 1/2 cup (100g) of granulated sugar. Mix vigorously with a whisk until you get a thick brown paste. Then add in 2 eggs, one at a time, whisking between each addition to ensure they’re fully incorporated.
- Next, add half of the banana mixture to the large mixing bowl with the butter and sugar mixture and stir using a spatula to combine. Then add all of the flour mixture followed by the remaining banana mixture. Continue to stir until everything is fully incorporated and there are no more visible flour streaks.
- Pour your batter into the prepared 1lb loaf pan then bake at 325F for 70 – 75 minutes until a toothpick inserted comes out clean or an instant-read thermometer reads 195F to 200F. As it rises, it will creep a little higher than the sides of the loaf pan without overflowing. We’re taking advantage of the full pan.
- Once fully baked, transfer your loaf to a cooling rack to cool for 15 minutes, then using a wire rack, turn your loaf out of the pan and allow it to cool before slicing.
Notes
- You can substitute the Greek yogurt with sour cream
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