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Sourdough banana bread

Ingredients

  • 4 very ripe bananas
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup sugar
  • 1/4 cup mild, neutral tasting oil (I used grapeseed)
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 cup sourdough starter

Instructions

  1. Preheat oven to 350°F/175°C. Butter a standard loaf pan and set aside. 

  2. If you have a stand mixer, use the paddle attachment to mash the (peeled) bananas. Else, mash with either a potato masher or a large fork.

  3. Add in the egg, vanilla, oil, and sugar, and mix thoroughly.

  4. In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon.

  5. Using a rubber spatula, gently fold the flour mixture into the banana mixture. Don't over mix (there's one more ingredient to come), just fold so that most of the flour is incorporated.

  6. Add in the sourdough starter, and again fold ingredients together. The final batter should look almost marbled.

  7. Bake for 50-60 minutes; test with a toothpick to make sure you get it out at your desired doneness. 

  8. Allow to cool in the pan for a at least ten minutes before gently transferring to a cooling rack. Whatever doesn't get eaten can be wrapped tightly in plastic wrap and keeps well for a few days. It's delicious toasted as well.