This recipe features the two darlings of quarantine, sourdough and banana bread! Surprisingly, this is only the second loaf of banana bread I have made since March.
I have made plenty of banana bread over the years and messed around with butter, oil, applesauce, and all sorts of add-ins from nuts to dried fruit to chocolate. And finally, in 2020, I discovered the best banana bread addition: sourdough starter. Are we even surprised at this point?
This is the best banana bread I have ever eaten. The texture is absolutely dreamy– its interior is light and fluffy and soft while the top gets a deep golden crust. It rose beautifully, and would make a delicious (and beautiful) gift to bring some joy to your family and friends in quarantine. And while I loved this original, pure banana loaf, I’m sure it would taste delicious with any add-ins you choose.
Sourdough Banana Bread
Adapted from https://www.theclevercarrot.com/
375 g overripe bananas, weighed with the skin on (I used a mix of fresh and frozen bananas and it ended up being about three small-medium size bananas)
160 g light or dark brown sugar
1 tsp vanilla extract
2 large eggs
100 g (appx. 1/2 cup) bubbly, active 100% hydration sourdough starter
250g (2 cups) all-purpose flour
1½ tsp baking soda
1/4 tsp fine sea salt
125ml (½ cup) neutral flavored oil (I used olive oil)
60ml (1/4 cup) almond milk
Preheat the oven to 360 F. Lightly grease one 9×5-inch loaf pan with oil.
Add mashed bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer, stand mixer w/ paddle attachment, or by hand for about 30 seconds.
Add the eggs, one at a time until fully incorporated.
Add the sourdough starter.
Sift the flour, baking soda, and salt together in a separate bowl. Add this to the banana mixture in three batches.
Add the milk and oil and mix until just combined. Do not over-mix!
Pour the batter into the prepared loaf pan.
Bake for 60- 70 minutes until 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.