PapaDlish Sourdough Banana Bread
Quick Bread9 × 5 Loaf55–70 Minutes
Incredibly moist, rich, and full of banana flavor with a subtle sourdough tang. This single loaf recipe makes a generous 9 × 5-inch loaf — perfect for everyday enjoyment or a side-by-side comparison!
| Prep Time | About 15 minutes |
|---|---|
| Bake Time | 55–70 minutes |
| Cooling | 10 minutes in pan, then cool completely on a wire rack |
| Yield | One 9 × 5-inch loaf |
| Oven | 350°F (175°C) |
Ingredients
| 375 g | ripe bananas (about 2½–3 large) |
| 205 g | brown sugar |
| 2 | large eggs |
| 110 g | sourdough discard (100% hydration) |
| 60 g | oil (neutral, e.g., vegetable or canola) |
| 57 g | unsalted butter, melted |
| 60 g | sour cream |
| 5 g | vanilla extract |
| 250 g | all-purpose flour |
| 1 tsp | baking powder |
| ¾ tsp | baking soda |
| 5 g | salt |
Directions
- Preheat oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan or line with parchment paper.
- In a large bowl, mash bananas until mostly smooth.
- Add brown sugar, eggs, sourdough discard, oil, melted butter, sour cream, and vanilla. Whisk until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients. Stir just until combined. Do not overmix.
- Pour batter into prepared loaf pan.
- Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Use very ripe bananas for the best flavor.
- Do not overmix the batter.
- Loaf freezes beautifully.
- You can add nuts or chocolate chips if desired.
Tested recipe: This loaf uses 110 g sourdough discard (100% hydration); no milk is added.
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