My Sourdough Banana Bread is unlike any banana bread! The sourdough starter is the secret ingredient to fluffy, moist banana bread.
- 1¼ cups (13¼ oz/375 g) mashed bananas (3 to 4)
- ¾ cup (4½ oz/128 g) dark brown sugar
- ⅓ cup (3½ oz/100 g) active sourdough starter
- 1½ teaspoons vanilla extract
- 2 large eggs, at room temperature
- ½ cup (4 fl oz/120 ml) vegetable oil
- ¼ cup (2 fl oz/60 ml) whole milk, at room temperature
- 1¾ cups (8¾ oz/247 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
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Preheat the oven to 375°F (190°C) and butter and line with parchment an 8-inch (20-cm) square baking dish. Set aside.
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In a large mixing bowl, whisk together the bananas, brown sugar, sourdough starter, and vanilla extract.
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Add the eggs, one at a time, followed by the vegetable oil and milk, mixing completely before each addition.
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In a small bowl, whisk together the flour, baking soda, and salt, then fold into the wet ingredients until just combined.
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Pour the batter into the prepared baking dish and bake for 45 to 50 minutes, until the bread is a deep golden brown and a skewer inserted in the center comes out clean.
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Let cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely. Serve at room temperature.
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Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.