What To Know
- Indulge in the tantalizing aroma of freshly baked sourdough banana bread, a culinary masterpiece that seamlessly blends the tangy zest of sourdough with the sweet, tropical essence of ripe bananas.
- This sourdough banana bread recipe is a testament to the transformative power of sourdough, elevating a classic treat to a whole new level of flavor and texture.
- Store the bread at room temperature for up to 3 days, or in the refrigerator for up to a week.
Indulge in the tantalizing aroma of freshly baked sourdough banana bread, a culinary masterpiece that seamlessly blends the tangy zest of sourdough with the sweet, tropical essence of ripe bananas. This sourdough banana bread recipe is a testament to the transformative power of sourdough, elevating a classic treat to a whole new level of flavor and texture.
Ingredients
- 1 cup (120g) active sourdough starter
- 1 cup (120g) all-purpose flour, plus more for dusting
- 1/2 cup (100g) mashed ripe bananas
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) melted unsalted butter
- 1 large egg
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1/4 teaspoon (1.25g) ground cinnamon
- 1/4 cup (50g) chopped walnuts (optional)
Instructions
1. Prepare the dough: In a large bowl, whisk together the sourdough starter, flour, mashed bananas, sugar, melted butter, and egg. In a separate bowl, whisk together the baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
2. Fold in walnuts (optional): If desired, gently fold in the chopped walnuts.
3. Transfer to loaf pan: Grease and flour a 9×5 inch loaf pan. Transfer the batter to the prepared pan and smooth the top.
4. Proof: Cover the loaf pan with plastic wrap and let it proof in a warm place for 8-12 hours, or until the dough has doubled in size.
5. Preheat oven and bake: Preheat oven to 350°F (175°C). Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Benefits of Sourdough Banana Bread
- Enhanced flavor: Sourdough adds a subtle tanginess and depth of flavor that complements the sweetness of the bananas.
- Improved texture: The lactic acid produced by sourdough fermentation results in a moist and tender crumb.
- Increased nutritional value: Sourdough fermentation breaks down complex carbohydrates, making them easier to digest and unlocking hidden nutrients.
- Longer shelf life: Sourdough banana bread stays fresh for several days at room temperature or up to a week in the refrigerator.
Variations
- Chocolate chip sourdough banana bread: Add 1 cup (150g) of chocolate chips to the batter.
- Nutty sourdough banana bread: Instead of walnuts, use chopped pecans, almonds, or hazelnuts.
- Spiced sourdough banana bread: Add 1 teaspoon (5g) of ground nutmeg or ginger to the batter.
- Blueberry sourdough banana bread: Fold in 1 cup (120g) of fresh or frozen blueberries.
Tips for Success
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the bread will be.
- Proof the dough properly: Proofing allows the yeast to ferment the dough, giving it its characteristic tang and texture.
- Do not overmix the batter: Overmixing will result in a tough loaf. Mix just until the ingredients are combined.
- Let the bread cool completely: This allows the loaf to set properly and develop its full flavor.
The Final Slice
Indulge in every bite of this delectable sourdough banana bread, where the tangy zest of sourdough harmoniously intertwines with the sweet, tropical essence of bananas. Its moist and tender crumb will melt in your mouth, leaving an unforgettable culinary impression. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this sourdough banana bread is sure to become a staple in your kitchen.
Frequently Asked Questions
Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour, rye flour, or a blend of flours. However, the texture and flavor of the bread may vary.
Q: Can I substitute the sourdough starter?
A: Yes, you can use 1 teaspoon (5g) of active dry yeast dissolved in 1/2 cup (120ml) of warm water. However, the bread will not have the same tangy flavor.
Q: How can I store sourdough banana bread?
A: Store the bread at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the bread for up to 3 months.
