SOURDOUGH BANANA BREAD

Sourdough Banana Bread image

When you bake sourdough bread using a homemade starter, you'll eventually end up with so much of it that you'll need to discard some to keep the amount manageable. You can compost the discard, or use it up in a recipe like this banana bread. You won't notice much difference in flavor; what you will notice is a slightly denser texture and an almost savory flavor from the use of olive oil, plus delicate sweetness from maple syrup.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 1h25m

Yield Makes 1 loaf

Number Of Ingredients 12

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Ingredients

1/3 cup extra-virgin olive oil, plus more for brushing (or vegetable cooking spray)
1 3/4 cups unbleached organic all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
3 to 4 small bananas
3/4 cup discard from Sourdough Starter
1/2 cup pure maple syrup
2 large eggs, room temperature, beaten
Sugar, for sprinkling (optional)

Steps:

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with olive oil or cooking spray. Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Slice 2 thin lengthwise slices from one banana and set aside (optional); mash unsliced portion of that banana with 2 more bananas. Measure 1 1/4 cups mashed banana into a bowl (if you don't have enough, mash in remaining one); whisk in sourdough discard to combine. Whisk in oil, maple syrup, and eggs. Stir in dry ingredients. Transfer to prepared pan. Top with reserved banana slices, gently pressing into batter slightly to adhere. Sprinkle with sugar, for a crackly crust.
Bake until a tester inserted into center of loaf comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan on a wire rack 15 minutes, then transfer directly to rack and let cool completely. Banana bread is best served the day it's baked, but can be tightly wrapped in parchment-lined foil and stored at room temperature up to 2 days.

*** Explore more Sourdough Banana Bread Recipes »

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amirah roldan

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I've made this bread several times now, and it's always a hit! It's so easy to make and the results are always delicious. I love the tangy flavor from the sourdough starter, and the sweetness from the bananas. I also like to add a little bit of cinna

BTS EXO MOMOLAND

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I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The bread turned out so good! It was moist and flavorful, with a slightly tangy flavor from the sourdough starter. I also loved the addition of walnuts and chocolate chips.

Ahamed Fatima

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This sourdough banana bread was amazing! The texture was perfect, and the flavor was out of this world. I loved the tanginess from the sourdough starter, and the bananas added a perfect amount of sweetness. I also really liked the addition of walnuts

Dani Mani

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I love this recipe! It's so easy to make and the results are always delicious. I've made it several times now, and I've never been disappointed. The bread is always moist and flavorful, with a slightly tangy flavor from the sourdough starter. I also

Katina Rutherford

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This bread was delicious! I made it exactly as the recipe said and it turned out perfect. I loved the tangy flavor from the sourdough starter and the sweetness from the bananas. I also liked the addition of walnuts and chocolate chips. This bread is

Goflix Codm

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This bread was a bit too dense for my taste, but the flavor was good. I think next time I'll try using a different type of flour, maybe a whole wheat flour, to see if that makes it a little lighter.

I've been looking for a good sourdough banana bread recipe for ages, and this one is definitely a keeper! The bread turned out perfectly, with a moist and dense crumb and a slightly tangy flavor from the sourdough starter. I also loved the addition o

Bonnie Bigler

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This sourdough banana bread was a bit denser than I expected, but it was still very good. The flavor was great, and I loved the addition of chocolate chips. I think next time I'll try using a different type of flour, maybe a whole wheat flour, to see

Huxley Davies

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I'm not a huge fan of banana bread, but I thought I'd give this recipe a try since it used sourdough starter. I'm so glad I did! The bread turned out moist and flavorful, with a slightly tangy flavor from the sourdough starter. I also liked the addit

Alifabbas Rezwan

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This bread was a delicious way to use up my overripe bananas! The sourdough starter added a nice tanginess that balanced out the sweetness of the bananas. I also loved the addition of chocolate chips, which added a little extra sweetness and texture.

Jafor ahmed

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I've made this sourdough banana bread several times now, and it's always a hit! It's so easy to make and the results are always delicious. I love the fact that it uses sourdough starter, which gives it a unique flavor and texture. I also like to add

Maya cute

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This sourdough banana bread turned out perfectly! The texture was moist and dense, with a slightly tangy flavor from the sourdough starter. I loved the addition of walnuts and chocolate chips, which added a nice crunch and sweetness to the bread. Ove

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