This sourdough banana bread doesn’t scream “sourdough” in flavor, and in fact, most won’t guess it’s in there at all. What it does bring is a lighter, more delicate texture and just enough complexity to set it apart from more traditional versions. The ripeness of the bananas still takes center stage, providing the familiar comfort and sweetness you expect, while the sourdough starter gently lifts the crumb and rounds out the sweetness.
It’s a loaf that works just as well for breakfast as it does for an afternoon pick-me-up. Spread with salted butter, toasted with a bit of honey, or served plain alongside coffee, it’s a versatile staple that always hits the spot. And if you have underripe bananas on hand, a quick roast in the oven deepens their flavor and brings them right where they need to be—sweet, soft, and ready to make into a perfect banana bread loaf.
This banana bread has become a staple at my farmers market booth. It’s the first item people ask about and often the first to sell out. It draws in my faithful regulars and curious newcomers. Some customers pick up a loaf with their morning coffee, others take two to freeze for later, and sometimes I have new customers whose friends or family sent them on a mission to the farmers market saying, “You just HAVE to try Andrea’s banana bread.” It’s not flashy, but it’s the one everyone comes back for.
Ingredients:
160g (1⅓ cup) all-purpose flour 1 ¼ tsp baking soda
Pinch of salt
113g (1 stick) salted butter, melted 160g (heaping ¾ cup) granulated sugar 1 large egg
1 tsp Andrea’s Bakehouse Vanilla Extract (insert hyperlink) 70g (⅓ cup) sourdough starter
4 ripe bananas, mashed
Directions:
1. If bananas are underripe, cut a slit in each banana and roast for 25 mins at 325º F.
2. Then preheat oven to 350º F.
3. Mash bananas and mix with melted butter until homogenous. You can use a hand mixer, stand mixer, or whisk.
4. Incorporate sugar, egg, and vanilla extract (insert hyperlink) and mix until combined.
5. Add sourdough discard and mix until completely incorporated.
6. Incorporate flour, baking soda, and salt slowly on low speed. Mix until no dry bits remain.
7. Cover and let rest for at least 15 minutes and up to an hour to allow for a quick ferment.
8. Pour into a prepared loaf pan and bake for 50-60 mins or until a toothpick inserted into the middle comes out mostly clean.