Sourdough Banana Bread (With Sourdough Discard or Active)
Make this long ferment sourdough banana bread with sourdough discard or active starter, whichever you have on hand. Long ferment this recipe for health benefits and a delicious finished product. Choose inclusions like chocolate chips, raisins or other dried fruit, or keep it plain. Pick your favorite flour and sugar, and away we go!
Equipment
- 2 Loaf Pans May also use a 9" x 11" Casserole Dish
Ingredients
Initial Mix for Long Ferment
- 1 1/2 Cups Coconut Sugar Any granulated sugar will work
- 6 Mashed Bananas Over-ripe, brown bananas work best
- 1/2 Cup Sourdough Discard
- 1/2 Cup Melted Butter May use avocado oil
- 1 Tbsp. Vanilla
- 4 Cups Organic White Flour May use wheat flour
- 2 tsp. Sea Salt
- 2 tsp. Nutmeg Optional
- 1/2 Cup Cream or Whole Milk May use other milk
Final Mix Before Rise & Baking
- 4 Large Eggs
- 1 1/2 Cups Chocolate Chips Or chopped dried fruit, cacao nibs, etc.
- 2 tsp. Baking Soda Optional
Instructions
Mix for Long Ferment
- Combine 1 1/2 cups of sugar and the mashed bananas in a large bowl. (See the instruction in the note setting about swapping out sugar for honey.) Add the 1/2 cup of sourdough starter and mix.
- Melt 1/2 cup of butter (or coconut oil) in a saucepan on low heat. Remove from heat once melted and allow to cool for five minutes. Stir in vanilla. Add to the sugar mixture and mix.
- In a separate bowl, combine the flour and salt. Add this to the wet mixture and stir until just combined. Add the 1/2 cup of cream to moisten the mixture just enough. Do not overmix.
- Scrape down the sides and cover the bowl securely to set aside and ferment for at least six hours. You may refrigerate the dough overnight, if you need.
Final Mix Before Rise & Bake
- If you've placed the dough in the fridge, remove it and allow it to warm until the dough is workable. Remove the covering and sprinkle the 2 tsps. of baking soda on top, if you're using it.
- Mix in the four eggs. I usually do this by hand to squish the eggs into the dough with less strain on my arms. Fermented sourdough dough can be a bit stiff.
- Add inclusions and mix until incorporated. Divide dough equally between two oiled bread pans, or place into an oiled 9" x 11" casserole dish.
- Cover to rise another 1-2 hours until about doubled. If using baking soda, omit this step.
- Bake at 350°F/177°C for 50-60 minutes, or until center is firm and an inserted knife comes out clean. If the top begins to brown too heavily, cover with foil.
- Cool in the pan for at least an hour. If you cut into it sooner, the bread may deflate just a bit and be a little gummy. However, if you just can't wait, cut it, butter it, and eat it up!
Notes
If you decide to use honey in this recipe, reduce to 1 cup and omit the cream/milk. If you need a drop or two of cream to get a workable batter, go ahead.
The moisture content of each banana will be different, so you'll need to eyeball the finished batter. It should be like thick like cookie dough.
Cream and butter will give you the best results, but you can switch out the fat and dairy. For example, you can use melted coconut oil and low-fat milk. I've never used non-dairy options, FYI.
Do not overmix this recipe or you will end up with a more bread-y texture. Banana bread is a sweet bread with a spongy, smooth texture in the finished bread. Excessive mixing will encourage more and more gluten bonds that will result in tougher bread texture.
Neither do you want to undermix or you'll end up with a gummy texture. Don't stress about it, though, if you're an anxious sourdough baker!
Simply mix until everything is nicely incorporated and then stop stirring. I always mix this recipe by hand so that I'm more in tune with its texture. (I actually mix all my sourdough recipes by hand, without an electric mixer, for this reason.)
I use my hands to mix the eggs into this recipe because it's simply easier on my shoulders than using a mixing spoon. (I guess I'm getting old.)
You don't need to use the baking soda if you have another 1-2 hours to allow the sourdough banana bread dough to rise until it's about doubled. If you need to bake it right now, use the baking soda.
I don't think the finished bread is as pretty with baking soda, but I'm extremely and unabashedly biased in favor of pure sourdough products.
Try to exercise restraint and allow the sourdough banana bread to cool in the pan at least one hour. If you cut into it too soon, it can get a little gummy and flat.
If you absolutely can't wait, cut it up in large chunks and cover it with butter. Eat right away!
Tried this recipe?Let us know how it was!