Name: The Best Sourdough Banana Bread
Brand: amybakesbread.com
SKU: amybakesbread-com-5
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The Best Sourdough Banana Bread

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Are you on a quest for the best sourdough banana bread? Look no further! After years of experimentation, I’ve finally developed a recipe that I absolutely love. It’s moist, flavorful, and easy to make. In fact, it’s the best banana bread recipe I’ve ever tried. And believe me, I’ve tried a lot!Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. It’s perfect for breakfast, snacks, or even dessert. This is truly the best sourdough banana bread made with 1/2 cup of sourdough discard. So what are you waiting for? Grab your ripe bananas and get ready to bake the best banana bread of your life! Just be prepared for your family to ask for seconds!Jump to RecipePrint RecipeBananas: Brown/black bananas have the most sugar and banana flavor in them. Use the most black/brown bananas you have for the best banana bread.Butter: I always bake with unsalted butter. If you use salted butter instead, decrease the salt in the recipe to 1/2 teaspoon.Brown Sugar: Brown sugar adds moisture and a sweet depth of flavor. I prefer it to white sugar in banana bread.Greek Yogurt: Greek yogurt gives this banana bread the perfect crumb. Substitute sour cream or plain yogurt if you don’t have Greek yogurt on hand.Vegetable Oil: Any neutral-flavored oil will work in this banana bread.Sourdough Discard: Use 100% hydration sourdough discard. For less tang, use fresh discard. For more tang, use discard that’s been sitting in the refrigerator for up to a week.Flour: I use all-purpose flour in this recipe. You can substitute half whole wheat/half all purpose flour if you wish.Start by mashing up ripe bananas with a potato masher and mixing them with melted butter and brown sugar until fully combined. Add in eggs, greek yogurt, vegetable oil, sourdough discard, and vanilla extract and mix until the batter is smooth. Don’t worry if there are still some banana chunks! Now, you can either mix the dry ingredients (flour, baking soda, and salt) in a separate bowl or add them directly on top of the liquid ingredients. Fluff the baking soda and salt in with the flour, then mix everything together until you see a few dry streaks.Looking for a delicious twist on classic banana bread? Try adding mini chocolate chips to the batter! Your kids will love the sweet combination of banana and chocolate. In my younger years, I used to go overboard with the chocolate chips and make more of a chocolate banana bread. But now, I’ve found the perfect balance with just a sprinkle of mini chips that complement the banana bread flavor. Don’t like chocolate chips? No problem! You can also try adding chopped nuts or leave them out altogether for a simpler banana bread recipe. Whether you’re looking for a fun twist on a classic recipe or just want to add a little something extra to your banana bread, mini chocolate chips are a delicious option to try.This sourdough banana bread bakes best in a 9 by 5 pan. If you don’t have that size, you can use a slightly smaller pan, but you’ll want to add some baking time and watch so the batter doesn’t overflow the pan. Prepare the pan with parchment paper. I put the parchment paper on top of the pan and cut the corners out. This makes it super simple to press the parchment into the pan. Spoon the sourdough banana bread batter into the parchment-lined pan.Want to know the trick to getting a nice high-domed bakery-style banana bread top? Bake the banana bread at a high heat (425 degrees F in this case) for the first 10 minutes. The high heat reacts with the baking soda in the recipe and gives the tall, domed loaf that you would find at a bakery. I’ve used this technique with great results in these amazing&nbsp;chocolate chip muffins,&nbsp;this&nbsp;sourdough zucchini bread&nbsp;and our favorite&nbsp;applesauce bread. After ten minutes, reduce the temperature to 350 degrees F and continue baking for 45-55 minutes until baked all the way through.This banana bread recipe is versatile and convenient, yielding one loaf of sourdough banana bread or twenty-four regular-sized muffins. These muffin tins, which I love and recommend, require no greasing. I often make banana bread muffins instead of the traditional loaf for packed lunches and a quick breakfast option. This Sourdough Banana Bread recipe also works well for mini muffins when you crave just a bite of something sweet. It’s an all-around perfect sourdough banana bread recipe. If you’re looking for banana bread without the sourdough discard, this recipe is another fantastic option. You really can’t go wrong with either one.After about 24 hours I slice the banana bread and stick it in an airtight container or ziplock bag. Then I’ll freeze the banana bread for up to 3 months. We pull out slices to put in school lunches or enjoy for breakfast on busy weekday mornings.Yes! This is a great recipe to gift. Bake the sourdough banana bread for about 5 minutes at 425 degrees F. Then reduce the temperature to 350 degrees and bake for another 20-30 minutes (depending how full you fill the pans). Once the loaves are completely cooled, wrap in plastic wrap to preserve freshness.Yes. When I have a brown/black banana, I peel it and stick it in my freezer. Once I have three bananas, I’ll make this banana bread. Defrost the bananas to use them or use the defrost feature on your microwave to thaw them before using in the recipe.Print RecipePin Recipe Cheesy Sourdough Breadsticks Strawberry Sourdough Babka BunsDisclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.Follow me on Instagram&nbsp;@amybakesbread, like&nbsp;Amy Bakes Bread&nbsp;on Facebook or follow me on&nbsp;Pinterest&nbsp;for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.Mmmmmm! 🍌 🍞 😍😋ReplyHi! Thank you so much for sharing your recipes. I’m always looking for sourdough recipes so I am looking forward to baking this bread. However, i have a question. According to their website, 1 cup of King Arthur’s All purpose flour (APF) weighs 120 grams. General Google searches say 125 grams per cup of APF. The recipe above specifies ‘265 grams of APF, about 1 3/4 cup’, which is equivalent to 151 grams per cup of APF. There’s a discrepancy. I’m not sure whether to use 265 grams (about 2.2 cups of flour using KA’s conversion factor).Then I looked up your best banana bread and it called for 2 cups of flour and the other ingredients were the same as the recipe above. please clarify the amount of flour to use.Thank you!!JaneReplyAmy Bakes BreadI am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.SubscribeSubscribe to my email list for new recipes and posts. No spam!Designed with WordPress.combloggers like this:

Are you on a quest for the best sourdough banana bread? Look no further! After years of experimentation, I’ve finally developed a recipe that I absolutely love. It’s moist, flavorful, and easy to make. In fact, it’s the best banana bread recipe I’ve ever tried. And believe me, I’ve tried a lot!Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. It’s perfect for breakfast, snacks, or even dessert. This is truly the best sourdough banana bread made with 1/2 cup of sourdough discard. So what are you waiting for? Grab your ripe bananas and get ready to bake the...

The Best Sourdough Banana Bread

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