Ultimate Sourdough Banana Bread
Makes 1 loaf or 3 mini loaves
| prepPreheat oven to 360°F / 182°C | |||||||
| prepCoat pan(s) with butter | |||||||
| 375 g overripe bananas, lightly smashed | Cream bananas, sugar & vanilla | Beat in eggs & sourdough starter | Fold dry mix into wet, add milk & oil | Pour into prepared pan(s) | Bake 45 min (mini) or 60–65 min (standard), 360°F / 182°C | Cool in pan 20 min, transfer to rack | Serve with powdered sugar, butter & mascarpone |
| 225 g light or dark brown sugar | |||||||
| 1½ tsp pure vanilla extract | |||||||
| 2 large eggs | |||||||
| 100 g active sourdough starter or discard | |||||||
| 250 g all-purpose flour | Sift flour, baking soda & salt | ||||||
| 1½ tsp baking soda | |||||||
| ¼ tsp fine sea salt | |||||||
| 60 ml milk | |||||||
| 125 ml neutral flavored oil | |||||||
| Powdered sugar, butter, and mascarpone cheese for serving (optional) | |||||||
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