Crunchy, buttery streusel dancing atop a moist, tangy sourdough banana bread that's made with simple ingredients and sourdough discard for an easy treat any time. Makes 1 loaf.
Forget complicated feeds and schedules of most sourdough recipes, this easy sourdough banana bread is a great way to use up overripe bananas and sourdough discard easily! Sourdough baking is a journey of patience and reward. This recipe captures that magic...and the pure joy of transforming simple ingredients into something unforgettable.
Sourdough Discard
Before we whisk our way into this delicious recipe, let's talk about that secret ingredient: sourdough discard. This isn't waste, it's sourdough flavor waiting to be unleashed for the best banana bread! When maintaining your active starter, you remove a portion to keep it active. Instead of tossing it, we embrace it in recipes like this one.
Sourdough starter discard adds a subtle tang and depth to regular banana bread, taking it beyond "ordinary." The fermentation process creates unique flavor compounds that can't be replicated with commercial yeast! Learn to make sourdough starter here!
Key Ingredients for Sourdough Banana Bread Recipe
Overripe Bananas: The undisputed stars of the show! We're not talking about sad, green rejects here. Aim for speckled beauties, bursting with sweetness and offering a moist, dense crumb. These aren't just for banana flavor; mashed banana acts as a natural binder and sweetener, reducing the need for added sugar.
Neutral Oil: A healthy drizzle of avocado, coconut oil or vegetable oil adds crucial moisture and richness to the batter. Unlike butter, it stays liquid, ensuring an even, tender crumb. If you don't have oil, you can use melted butter.
Dark Brown Sugar: This pantry superstar goes beyond sweetness. Its caramel notes complement the bananas beautifully, while its deeper molasses flavor adds complexity and richness for the best sourdough banana bread! The moist texture also helps keep the bread from drying out. If you don't have brown sugar you can use white sugar too.
Vanilla Extract: A touch of pure vanilla extract is the silent hero, amplifying all the other flavors without overpowering them.
Egg: Egg binds the batter, adds structure, and contributes to the rise. It also enriches the bread with protein and fat, resulting in a satisfyingly fluffy texture.
All-Purpose Flour: The foundation of our recipe, all-purpose flour provides a framework for the bread to rise. Its moderate gluten content ensures a tender crumb without becoming dense or cakey:) This recipe isn't tested with gluten free flour, yet;)
Baking Soda: Activated by the acidity of the bananas and sourdough discard, baking soda provides a gentle lift, contributing to that airy, delightful texture.
Salt: Don't underestimate the power of salt! It balances the sweetness, enhances the other flavors, and gives the bread its depth and savoriness.
Variations
Ground Cinnamon (Optional): Add a touch of warmth and spice with a sprinkle of cinnamon. This aromatic ingredient complements the bananas and sourdough perfectly, creating a cozy, comforting flavor.
Chopped Nuts (Optional): For a textural twist and nutty crunch, consider adding chopped walnuts or pecans. These little gems provide pops of flavor and texture, making every bite exciting.
By using these high-quality, carefully chosen ingredients, we create a banana bread that's not just delicious, but also mindful of sustainability (hello, sourdough discard!), rich in flavor, and a textural delight.
Chocolate Chips (Optional): ½ cup of chocolate chips, or chocolate chunks, is a great add in for chocolate lovers!
How to Make Sourdough Discard Banana Bread Recipe
Preheat and Prepare
- Preheat your oven to 350 degrees °F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, or a stand mixer, mash 2-3 ripe bananas to a smooth pulp. Picture a delicious, flavorful base waiting to be transformed.
- Drizzle in ¼ cup neutral oil (avocado or vegetable) and ¾ cup dark brown sugar. Whisk until combined, creating a rich and sweet foundation.
- Add 1 large egg and 1 teaspoon vanilla extract, whisking until well incorporated. The vanilla adds a touch of magic, enhancing all the flavors.
Sourdough Starter
- Gently fold in 1 cup active sourdough starter.
Dry Ingredient Alliance
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon (optional).
- Gradually add the dry ingredients to the wet ingredients mixture, stirring gently until just combined. Overmixing leads to a denser loaf, so be a gentle;)
Nutty Crunch
- Optionally you can fold in ½ cup chopped nuts (walnuts or pecans) for extra texture;)
Streusel Topping
- The crowning touch! In a separate bowl, combine 1 ¼ cup all-purpose flour, ½ cup tightly packed light brown sugar, ⅓ cup sugar, and ¼ teaspoon salt.
- Add 8 tablespoons softened butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until you achieve a crumbly, coarse texture. Imagine tiny butter bits nestled amongst the flour.
- Generously sprinkle the streusel topping evenly over the batter in your prepared loaf pan.
Baking Time (45-55 minutes):
- Slide your masterpiece into the preheated oven and bake for 45-55 minutes. Keep an eye on it, and when it's golden brown and a toothpick inserted into the center emerges clean, you know it's golden!
Cool Down (15-20 minutes):
- Take the baked bread out of the oven and let it rest in the pan for 10-15 minutes. Then, transfer it to a wire rack for a complete cool-down to room temperature before slicing.
Slice and savor your moist banana bread crowned with irresistible streusel topping.
TIPS
- Use overripe or ripe bananas for the best flavor and moisture.
- Don't overmix the batter for a light and fluffy crumb.
- Cool completely before slicing for clean, even slices.
- High-quality ingredients like real butter and brown sugar make a difference for a rich, flavorful streusel topping.
- Wrap uneaten bread in plastic wrap and store in an airtight container... It's even better the next day!
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If you tried this recipe, I’d love 5 stars! Let me know how it turned out in the comments! And tag me on Instagram with your Loaf!
Recipe Card
Sourdough Banana Bread with Streusel Topping
Made with simple ingredients this easy Sourdough Banana Bread Recipe, with melt-in-your-mouth streusel topping, is packed with deliciousness in every bite!
Ingredients
- 2-3 ripe bananas, mashed (about 1 ½ cups)
- ¼ cup neutral oil (avocado, vegetable, or melted coconut oil)
- ¾ cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup active sourdough starter
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped nuts (optional)
- ½ cup chocolate chips (optional)
- For the streusel topping:
- ¾ cups all-purpose flour
- ¼ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 5 tablespoons softened butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the bananas: In a large bowl, mash 2-3 ripe bananas to a smooth pulp. Think of them as the base for a symphony of flavors.
- Whisk the wet ingredients: Add ¼ cup neutral oil and ¾ cup packed dark brown sugar to the mashed bananas. Whisk until combined, creating a rich and sweet foundation.
- Incorporate the egg and vanilla: Crack in 1 large egg and add 1 teaspoon vanilla extract. Whisk again until everything is well combined.
- Add sourdough starter: Gently fold in 1 cup of active sourdough starter. This adds the signature tang and depth that takes your banana bread beyond ordinary.
- In a separate bowl, whisk the dry ingredients: Combine 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, and (optional) ½ teaspoon ground cinnamon.
- Gradually add the dry to the wet: Gently fold the dry ingredients into the wet mixture until just combined. Remember, overmixing leads to a denser loaf, so be a gentle baker!
- Optional: Fold in ½ cup chopped nuts (walnuts or pecans), or chocolate chips, if you desire. Imagine the satisfying crunch with every bite!
- Crafted crumbles: In a separate bowl, combine 1 ¼ cups all-purpose flour, ½ cup packed light brown sugar, ⅓ cup granulated sugar, and ¼ teaspoon salt.
- Work in the butter: Using your fingertips or a pastry cutter, incorporate 8 tablespoons of softened butter into the dry ingredients until you achieve a crumbly, coarse texture. Picture tiny butter bits nestled amongst the flour, like hidden treasures waiting to be revealed.
- Sprinkle generously: Evenly distribute the streusel topping over the batter in your prepared loaf pan. This is where the visual and textural magic begins!
- Into the oven it goes: Slide your masterpiece into the preheated oven and bake for 45-55 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean, you know it's golden!
- Patience is key: Take the baked bread out of the oven and let it rest in the pan for 10-15 minutes. This allows it to set and prevents crumbling.
- Transfer and cool completely: Carefully transfer the bread to a wire rack to cool completely before slicing. Think of the delicious anticipation building!
- Now, the best part: Once cool, slice your masterpiece and savor the moist banana bread crowned with the irresistible streusel topping. Every bite is a celebration of textures and flavors!
Notes
- Use overripe bananas for the best flavor and moisture.
- Don't overmix the batter for a light and fluffy crumb.
- Cool completely before slicing for clean, even slices.
- Wrap uneaten bread in plastic wrap and store in an airtight container at room temperature for up to 3 days. It's even better the next day!
- Neutral oil: You can substitute other neutral oils like coconut oil or vegetable oil with similar results.
- Dark brown sugar: If you don't have dark brown sugar, you can use a mixture of ½ cup light brown sugar and 1 tablespoon molasses. However, the flavor and moisture won't be as deep.
- All-purpose flour: Substitute with whole wheat flour for a slightly nuttier flavor and added fiber.
- Nuts: Feel free to omit the nuts or use your favorite chopped nuts like almonds, hazelnuts, or even pistachios.
- Ground cinnamon: You can skip the cinnamon if you prefer a simpler flavor profile.
Additional Tips
For a richer streusel topping: Use brown butter instead of regular butter for a more caramel-like flavor.
Add chocolate chips: Fold in ½ cup of your favorite chocolate chips to the batter for an extra treat.
Glaze it up: Drizzle a simple glaze made with powdered sugar and a touch of milk or vanilla extract over the cooled bread for extra sweetness.
Toast it!: Slices of this bread are amazing toasted with a smear of butter, nut butter, or cream cheese.
Freeze it: This recipe freezes well! Cool the bread completely, slice it, and store slices in an airtight container or freezer bag for up to 3 months.
Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 305Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 23mgSodium 182mgCarbohydrates 46gFiber 2gSugar 22gProtein 5g
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