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REAL Sourdough Banana Bread

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A delicious sourdough banana bread recipe that goes through a traditional fermentation process to produce all the benefits of real sourdough! This recipe makes 2 large loaves for you to enjoy now, to share with friends, or to freeze to enjoy later.

sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

The Problem With Many “Sourdough” Recipes

If you’re into sourdough baking you’ve undoubtedly noticed the increasing trend in “discard recipes”. This trend has been gaining massive traction in recent years to the point where it seems like the majority of “sourdough” recipes that come up in online search results are for recipes using sourdough discard, but have nothing to do with sourdough baking beyond that. This practice involves creating discard as an ingredient rather than merely the byproduct of managing a healthy starter, resulting in far more “discard” being produced than is natural to the sourdough making process. This means that many bakers keep much larger starters than are necessary (unless you run a commercial bakery), feed them daily (which is unnecessary), and overfeed their starter (instead of just enough to keep it active), thus deliberately scaling it up in order to generate more starter for these “discard” recipes. These trendy recipes are built around the discard itself rather than the process of sourdough baking. Indeed, this craze is a modern-day practice that has become disconnected from traditional sourdough baking and frankly has completely lost sight of the whole intended purpose of sourdough baking. It’s not only a departure from the frugal, resource-efficient roots of sourdough baking, it also defeats the primary intended purpose of sourdough baking: its health benefits.

And that’s where the biggest problem with this sourdough discard trend lies and not just discard recipes but an increasing majority of “sourdough” recipes currently online: the recipes are presented as “sourdough” recipes when they’re not actually sourdough at all. They’re just standard recipes that call for some sourdough discard or starter to be added to the batter and then baked. It’s like shredding cabbage, mashing it down with salt, skipping the fermentation process, and calling it sauerkraut. And unfortunately a lot of well-meaning beginning sourdough bakers are being led to believe that they’re reaping the health benefits of sourdough baking when in reality they’re not.

Traditional sourdough baking involves using wild yeasts (the sourdough starter as opposed to commercial yeast) and the process of fermentation to produce a superior product to conventional baked goods. These benefits include producing a more complex flavor and texture, breaking down the gluten and phytic acid to make it easier to digest, decreasing its glycemic index, and increasing the bioavailability of the baked goods’ vitamins and minerals, as well as enabling it to keep longer. These benefits of sourdough baking are only made possible through the fermentation process, something which many of these sourdough recipes skip altogether. So instead of actual sourdough what you have are just regular muffins, cakes, crackers, cookies, etc, with some tangy flavor added. And nothing more. Fun and tasty? Yes. Sourdough? Not remotely.

sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

REAL Sourdough Banana Bread

I’ve been experimenting making a true sourdough banana bread with an overnight to 24 hour long ferment. The issue I faced in doing this 1) the sourdough batter without the addition of the mashed bananas was too dry to properly ferment and build gas and 2) I was concerned that adding the bananas in advance and letting the batter ferment would result in a very brown and off-putting appearance. However after my attempt at option 1 failed, I tried option 2 and it worked like a charm. Yes, the batter turned a little darker but only on the surface layer (this mixed right in to return to its previous lighter shade) and the flavor was richer because of the ferment. You have a couple of options for the ferment: Leave the batter out overnight and then the following day add the remaining ingredients and bake the banana bread OR place the batter in the fridge the following day to extend the fermentation time until the following day, then add the remaining ingredients and bake it. While I like long ferments for my regular breads, I find the results a little too tangy for my taste with this sourdough banana bread. Feel free to experiment and see what you prefer.

sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

Sourdough Banana Bread Ingredients

Here are the ingredients you’ll need to make this sourdough banana bread:

  • Flour – I use all-purpose.
  • Unfed sourdough starter
  • Coconut oil and butter: this combination enhances the moistness (oil) and flavor (butter) of the banana bread. If you prefer you can substitute the coconut oil with a different oil of your choice.
  • Brown sugar and maple syrup: I like the flavor that both in combination contribute but you can use just one or the other (and increase the amount) if you prefer.
  • Bananas: very ripe ones will produce the most flavor.
  • Eggs
  • Baking soda and baking powder: these are added after bulk fermentation to help create a lighter and fluffier texture.
  • Vanilla extract: use a quality pure extract. Also check out my tutorial for How to Make Vanilla Extract – it’s easy!
  • Salt – I use kosher.
  • Chocolate chips and/or butterscotch or peanut butter chips: these are optional but I can’t resist them!
  • Chopped toasted walnuts or pecans: these are optional.

Can I Let Batter With Eggs Sit Out Overnight?

Yes. The sourdough banana bread will be baked at 350 F for an hour which will kill any potential bacteria. Salmonella and other bacteria is killed when exposed to temperatures ranging between 145-165 F.

sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

Can You Freeze Sourdough Banana Bread?

Yes! Let the sourdough banana bread cool completely, wrap in plastic wrap followed by aluminum foil and freeze for up to 3 months. Let it thaw in the fridge or on the counter and then slice.

Sourdough Banana Bread Recipe

Let’s get started!

In a large mixing bowl, add the flour, sourdough starter, melted coconut oil, melted butter, brown sugar, maple syrup, vanilla extract, eggs and mashed bananas. Use a hand mixer to mix this into a thick batter. Cover with plastic wrap and let it sit at room temperature overnight or up to 24 hours.

combining wet and dry ingredients

The following day add the salt, baking soda and baking powder and mix to thoroughly combine.

adding baking powder and soda to batter

Stir in the chocolate chips and nuts if using.

stirring in chocolate chips to batter

Grease two 9×5 inch loaf pans and preheat the oven to 350 F/180 C.

Divide the batter between the loaf pans, smoothing the tops, and bake on the middle rack for about 1 hour or until an instant read thermometer registers the internal temperature as 200 F/93 C. Remove the banana bread from the oven and let the bread cool in the pans for about 10 minutes.

sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

Remove the sourdough banana bread from the pans and transfer to a wire rack to cool completely before slicing.

sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

Enjoy!

sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

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sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

REAL Sourdough Banana Bread

A delicious Sourdough Banana Bread that goes through a traditional fermentation process to produce all the benefits of real sourdough. This recipe makes 2 large loaves for you to enjoy now or freeze for later.
5 from 32 votes
Prep Time 15 minutes
Cook Time 1 hour
Fermentation Time 14 hours
Total Time 15 hours 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 286 kcal

Ingredients
 
 

  • Day 1:
  • 4 cups all-purpose flour
  • 1/4 cup unfed sourdough starter
  • 1/2 cup coconut oil , melted and slightly cooled
  • 1/2 cup unsalted butter , melted and slightly cooled
  • 4 large eggs
  • 2 cups mashed ripe bananas , about 4-5 large bananas
  • 1 1/2 cups brown sugar (add an additional 1/2 cup if you prefer it sweeter)
  • 1/2 cup maple syrup (or substitute with more brown sugar)
  • 2 teaspoons quality pure vanilla extract
  • Day 2:
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup chocolate chips, butterscotch chips, peanut butter chips, or combination
  • 1 cup chopped toasted walnuts or pecans , optional

Instructions
 

  • In a large mixing bowl, add the flour, sourdough starter, melted coconut oil, melted butter, brown sugar, maple syrup, vanilla extract, eggs and mashed bananas. Use a hand mixer to mix this into a thick batter. Cover with plastic wrap and let it sit at room temperature overnight or up to 24 hours.
  • The following day add the salt, baking soda and baking powder and mix to thoroughly combine.  Stir in the chocolate chips and nuts if using.
    Grease two 9×5 inch loaf pans and preheat the oven to 350 F/180 C.
    Divide the batter between the loaf pans, smoothing the tops, and bake on the middle rack for about 1 hour or until an instant read thermometer registers the internal temperature as 200 F/93 C. Remove the banana bread from the oven and let the bread cool in the pans for about 10 minutes.
    Remove the sourdough banana bread from the pans and transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 286kcalCarbohydrates: 44gProtein: 3gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 37mgSodium: 204mgPotassium: 173mgFiber: 1gSugar: 24gVitamin A: 170IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Keyword Sourdough Banana Bread
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kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 32 votes (24 ratings without comment)

21 Comments

  1. This was excellent. Great flavor, great texture. Just so happy to see an “actual” sourdough banana bread that goes through a real ferment. The difference is noticeable. Thank you.

  2. After receiving this recipe in my Inbox I just had to try it! Well, it was a huge hit in my family! I didn’t add nuts or chocolate chips, but will for sure next time! This recipe is a keeper!

      1. Thank you, Kimberly! I made this Sourdough Banana Bread a few days ago….delicious! I’m not a banana/chocolate fan, but toasted walnuts are a must :) Thanks so much for your reliable recipes; your website is a definite go-to for surefire results!

  3. This turned out great and delicious. Easy to make. The photo shows a mottled color to the bread and mine was that way too, not sure why? But overall texture was perfect. I didn’t have coconut oil so used all butter. I may reduce the amount of sugar a little next time. Delicious without nuts and chocolate too. No taste of sourdough. The batter did rise a bit overnight. Will make again!

    1. I’m so glad you enjoyed it and I appreciate the feedback, thank you Kate! <3 Yes, the mottling is just a mixing thing. The second day when you add the remaining ingredients, how much mottling you end up with is directly related to how well the final batter is beaten. I try to avoid over-beating it, hence a little mottling. Perfectly normal and doesn't affect the baking or flavor.

  4. This is for cooks, who love cooking and baking. Many Americans do not even know how Sour dough is made/ I make my own sour dough which is easy and keep always some in my frig. I also bake my own bread with it. This receipe is really better tasting than a regular banana bread. I personally do not use any chips, I will try it next time with raisins.

    1. Hi Patricia, I’m not sure I understand the question. This recipe calls for 1/4 cup of sourdough starter and sourdough starter will last indefinitely – for years – when properly taken care of.

  5. This was lovely. Definitely different than regular banana bread in a good way, with the classic flavor of sourdough. Will make this again.

  6. Hi, do you have a sourdough starter recipe that you use? I know it sounds odd to ask as there are heaps out there, but I’d be keen to know which one you use.

    1. Hi Steve, I’ve used many throughout the years but for the past 3 years have been using one that I picked up at King Arthur Flour when I was visiting Vermont (can also be ordered online) and having been maintaining that one ever since.

  7. As one with a lot of formal biochemistry background, as one who has read a LOT about bread chemistry (I only have 65 books on bread), and as one who has baked semi-professionally for almost 5 years, I wholeheartedly agree with your assessment about “starter recipes”. I have seen many bread formulae appear on websites (and in a few books) that have simply been updates of straight dough recipes, with sourdough starter added and water and flour reduced proportionally. Until now, I thought it was just my being a curmudgeon, so I am glad someone else has noticed the same things as I.
    I just made this banana bread and it’s everything you say it is. The double batch is great: in fact, I did the second half in several 3,5 x 5 tins to give out to neighbors.

    1. Thank you, William, I appreciate your feedback and professional perspective. I’ve been observing this discard-without-fermentation “sourdough” trend for some time and have been a little surprised that no one is calling it out. I may very well end up incurring the wrath of angry sourdough discard influencers ;) In any case, I’m happy you enjoyed this banana bread, William, thanks again!