If you have browning bananas, this is the perfect recipe to use up your starter! Sourdough banana bread is a huge hit in my house!
Banana bread is such a classic. I have been making my grandma’s recipe for years. There is something extremely comforting about the smell and taste of a nice quick bread!
Most are loaded with sugar, which is why we love them . . . but I have tried to slim this recipe down in that sense. It’s still sweet, but not overpoweringly so. The texture is just how I like it, and I hope you love it too!
I use my favorite cast iron bread pans for this recipe and the loaves slide right out.
To make this recipe into muffins, just grease and fill a muffin tin 2/3 full and bake for 20 minutes or until browned and a toothpick comes out clean. My kids prefer muffins, and they freeze really well!
Other recipes using bananas you might love:
- ¾ c organic cane sugar
- ½ c kerrygold butter or coconut oil
- 2 large browned bananas, mashed
- 1 egg
- 1 c starter (stirred)
- 1 tsp vanilla extract
- 1½ c unbleached all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ c chopped walnuts or chocolate chips, optional
- Preheat oven to 350 degrees and grease an 8x4 loaf pan.
- Cream together butter and sugar.
- Add mashed banana, egg, and vanilla and beat until thoroughly combined.
- Using a danish dough whisk or wooden spoon, slowly add the starter and beat to incorporate. This will take a minute or two, but it will get there!
- Add flour, baking powder, baking soda, and salt. Mix well.
- Pour into greased pan.
- Bake for 60 minutes or until toothpick inserted in the middle comes out clean. Cool and enjoy!