Ultimate Sourdough Banana Bread
This recipe is the result of extensive optimization, treating the sourdough quick bread mixing method as an engineering process to achieve a predictable, high-quality loaf with a tender, moist interior and a resilient, golden-brown crust.
Equipment
- Hand held mixer or stand mixer fitted with the paddle attachment
- Sifter
- 9x5-inch loaf pan or three 7x3x2 mini loaf pans
- wire rack
Ingredients
Pan Preparation
- Butter for coating the pan
Wet Ingredients & Emulsion Base
- 375 g overripe bananas appx. 1 1/2 cups lightly smashed
- 225 g light or dark brown sugar (1 1/4 cups lightly packed)
- 1.5 tsp pure vanilla extract
- 2 large eggs
- 100 g active sourdough starter or sourdough discard (appx. 1/2 cup)
Dry Ingredients
- 250 g all-purpose flour (2 cups)
- 1.5 tsp baking soda
- 1/4 tsp fine sea salt
Final Liquid Additions
- 60 ml milk (1/4 cup)
- 125 ml neutral flavored oil (1/2 cup)
Optional Serving
- Powdered sugar, butter, and mascarpone cheese for serving
Instructions
Preparation and Initial Mixing
- Preheat the oven to 360 F.
- Lightly coat three 7x3x2 mini loaf pans or one 9x5-inch loaf pan with butter.
- Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
- Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
Incorporating Dry Ingredients and Final Emulsion
- Sift the flour, baking soda, and salt together in a separate bowl.
- Working in batches, add this to the banana mixture.
- Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
Baking and Cooling
- Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
- Bake for 45 minutes (for the mini loaf pans) or 60 to 65 minutes (for the standard 9x5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
- Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
- Serve with powdered sugar for a nice touch!
Notes
This loaf resists staling due to the use of oil instead of butter, allowing flavors to deepen by day two. For best results, use a neutral-flavored oil with a high smoke point. If substituting sweetener for brown sugar (like honey or maple syrup), reduce the milk by 2 tablespoons to compensate for the extra liquid volume. Avoid mixing the batter immediately after adding flour and liquids, as this can lead to overdeveloped gluten and a rubbery texture. For storage, wrap tightly in parchment paper followed by plastic wrap.
Nutrition
Calories: 284kcalCarbohydrates: 41gProtein: 3gFat: 11g
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