Description
A delicious banana bread recipe that uses leftover sourdough starter, making it moist and flavorful.
Ingredients
Scale
- 250 g Bananas (approximately 3 medium overripe bananas)
- 2 Eggs (large, about 60g each)
- 5 g Vanilla Extract (1 teaspoon)
- 80 g Butter (melted, can be salted or unsalted)
- 100 g Sourdough Starter (or sourdough discard)
- 200 g All-Purpose Flour
- 12 g Baking Powder (2 teaspoons)
- 100 g Brown Sugar
- 50 g White Sugar
- Pinch of Salt
- 20 g Golden Syrup (for brushing on after baking)
Instructions
- Preheat your oven to 180°C (350°F).
- Mash the overripe bananas with a fork until smooth, leaving a few lumps for texture.
- Lightly beat the eggs and vanilla together in a bowl. Add this to the mashed bananas and mix well with your fork.
- In a small saucepan, melt the butter over low heat. Once melted, pour it into the egg and banana mixture, stirring to combine.
- Add the sourdough starter to the mixture and mix thoroughly until blended.
- In a separate bowl, mix all the dry ingredients together, ensuring they are well combined.
- Add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Pour the mixture into a buttered loaf tin.
- Bake in the preheated oven for about 60 minutes. Check doneness by inserting a skewer; it should come out clean.
- After baking, brush the top with golden syrup for a shiny glaze. Let it cool for 30 minutes before removing it from the tin.
- Enjoy warm or at room temperature, sliced thick and spread with butter.
Notes
Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg