Ultimate Sourdough Banana Bread

Ingredients

• Butter, for coating the pan
• 375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
• 225 g (1 1/4 cups lightly packed) light or dark brown sugar
• 1½ tsp pure vanilla extract
• 2 large eggs
• 100 g (appx. 1/2 cup) active sourdough starter or or sourdough discard
• 250g (2 cups) all-purpose flour
• 1½ tsp baking soda
• 1/4 tsp fine sea salt
• 60ml (1/4 cup) milk
• 125ml (½ cup) neutral flavored oil
• Powdered sugar, butter, and mascarpone cheese for serving, optional

Method

1. 1

   Preheat the oven to 360 F.

2. 2

   Lightly coat three 7x3x2 mini loaf pans or one 9x5-inch loaf pan with butter.

3. 3

   Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).

4. 4

   Add the eggs, one at a time until fully incorporated. Add the sourdough starter.

5. 5

   Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.

6. 6

   Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.

7. 7

   Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.

8. 8

   Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9x5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.

9. 9

   Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

10. 10

    Serve with powdered sugar for a nice touch!