---
title: Ultimate Sourdough Banana Bread
servings: 1
course: dessert
prep time: 10 minutes
cook time: 1 hour 5 minutes
source:
  url: https://www.umami.recipes/recipe/aRcKiQTvhNPk24pbKzGv
image: https://www.umami.recipes/api/image/recipes/aRcKiQTvhNPk24pbKzGv/images/ZsDvjzNYRGdbR22SqpIA0E?w=2048&q=75
tags: [dessert, banana, sourdough, bread]
---

Preheat the #oven{} to 360 F.

Lightly coat three 7x3x2 #mini loaf pans{} or one 9×5-inch #loaf pan{} with @butter{}(for coating the pan).

Add the @overripe bananas{375%g}(appx. 1 1/2 cups lightly smashed), @light or dark brown sugar{225%g}(1 1/4 cups lightly packed) and @pure vanilla extract{1 1/2%tsp} to a #bowl{}. Cream with a #hand mixer{} or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).

Add the @eggs{2}(large), one at a time until fully incorporated. Add the @active sourdough starter{100%g}(appx. 1/2 cup, or sourdough discard).

Sift the @all-purpose flour{250%g}(2 cups), @baking soda{1 1/2%tsp} and @fine sea salt{1/4%tsp} together in a separate #bowl{}. Working in batches, add this to the banana mixture.

Add the @milk{60%ml}(1/4 cup) and @neutral flavored oil{125%ml}(1/2 cup) and mix until just combined. Do not over do it; the banana bread will be tough.

Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a #baking sheet{} and transfer to the oven.

Bake for ~{45%minutes} (for the mini loaf pans) or ~{60-65%minutes} (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.

Cool in the pan for ~{20%minutes}, and then transfer to a #wire rack{} to cool completely.

Serve with @powdered sugar{}(optional), @butter{}(optional) and @mascarpone cheese{}(optional) for a nice touch!