Description
A rich, moist, and flavorful banana bread with the nuttiness of browned butter and the subtle tang of sourdough starter. Perfect for breakfast, snacks, or dessert.
Ingredients
- 1/2 cup unsalted butter
- 3 overripe bananas, mashed
- 1/2 cup sourdough starter (active or discard)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- Optional mix-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Brown the butter in a saucepan over medium heat until golden with a nutty aroma, then let it cool slightly.
- Mash the bananas in a large bowl, then mix in the sourdough starter, brown sugar, granulated sugar, eggs, vanilla extract, and cooled brown butter.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
- Stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fold in any optional mix-ins like nuts or chocolate chips.
- Pour the batter into a greased or parchment-lined loaf pan.
- Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Optional: swirl in peanut butter or cream cheese for extra flavor.
- Can make muffins by reducing baking time to 20–25 minutes.
- For a fall twist, add a pinch of nutmeg or clove.
- For dairy-free version, use plant-based butter.
- Store tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days; freezes well.
- Reheat slices in the microwave for 10–15 seconds or toast them.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
