The Best Sourdough Banana Bread Recipe
This delicious sourdough banana bread will quickly be a new favorite. Not quite as cake like as some other banana breads can be, with also a bit more spice due to the lemon zest and ginger, its makes a great winter breakfast - especially warmed and slathered with butter!
Servings: 24 Servings
Calories: 242kcal
Ingredients
- 2 very ripe bananas
- ¾ cup brown sugar
- ½ cup 100% hydration sourdough starter fed and active
- 2 eggs at room temperature
- 3 Tablespoons olive oil
- 3 Tablespoons butter melted
- 2 teaspoons vanilla extract
- grated lemon zest from 1/2 medium lemon
- 1 ⅛ cup all purpose flour
- 1 ⅕ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoons baking soda
- ¾ cup toasted chopped walnuts
Instructions
- Preheat your oven to 350.
- Butter and flour a metal loaf pan.
- In a large bowl, mash the bananas.
- To the mashed bananas, whisk in the brown sugar, sourdough starter, eggs, olive oil, melted butter, vanilla and lemon zest. Whisk well to combine.
- In a second mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, and baking soda.
- Add the dry ingredients to the bowl with the starter and bananas and mix to just barely combine. Don't overmix!
- Pour the batter into the prepared loaf pan.
- Bake at 350 for 55-65 minutes, or until the top of the bread is golden and a toothpick inserted into the center comes out clean.
- Cool in the pan.
- Enjoy!
Notes
Store this bread at room temperature in air tight container for up to 3 days.
Nutrition
Serving: 1g | Calories: 242kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 202mg | Fiber: 2g | Sugar: 14g
