Sourdough Banana Bread
This popular sweet bread is soft and chewy and the added sourdough starter makes it even better.
Ingredients
- 1 1/2 c active sourdough starter Use after the starter has peaked and started to fall back down.
- 1 c all-purpose flour
- 1 c mashed ripe bananas 1 c is about 3 medium-size bananas
- 1 c sugar
- 1/2 c melted butter
- 1 egg
- 1 tsp vanilla
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat your oven to 350 degrees
- Mix the mashed bananas with the warm melted butter, the warm butter helps brake down the banana into a soother consistency.
- Stir in the sourdough starter, sugar, vanilla, and egg.
- Fold in the flour, baking soda, baking powder, and salt gently until combined. Do not over-mix.
- Carefully mix in any nuts or chocolate chips ( optional) if you choose to add any.
- Place the batter into a greased standard-size loaf pan, and bake for 1 hour or until the internal temperature is at least 190 degrees. You may need to add more time.
- Store in an air-tight container or plastic baggie on the countertop for 3-4 days or in the refrigerator for up to a week. You can also freeze banana bread for up to 3 months.