Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (about 2–3 bananas)
- 1 cup sourdough starter (discard or fed)
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
- Gradually mix in the sourdough starter until combined.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- If desired, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra moistness, use overripe bananas.
- You can store leftover banana bread wrapped in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to a week.
- This banana bread freezes well. Wrap in plastic wrap and aluminum foil and freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
Keywords: moist sourdough banana bread, banana bread recipe, sourdough recipes, sweet fluffy banana bread