Ultimate Sourdough Banana Bread

🥘 Ingredients

• butter
• overripe bananas 375 g
• light or dark brown sugar 225 g
• pure vanilla extract 1 ½ tsp
• eggs 2
• active sourdough starter 100 g
• all-purpose flour 250 g
• baking soda 1 ½ tsp
• fine sea salt ¼ tsp
• milk 60 ml
• neutral flavored oil 125 ml
• powdered sugar
• butter
• mascarpone cheese

1. 1

   Preheat the oven to 360 F.
2. 2

   Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter .
3. 3

   Add the overripe bananas , light or dark brown sugar and pure vanilla extract 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).
4. 4

   Add the eggs , one at a time until fully incorporated. Add the active sourdough starter .
5. 5

   Sift the all-purpose flour , baking soda and fine sea salt together in a separate bowl . Working in batches, add this to the banana mixture.
6. 6

   Add the milk and neutral flavored oil and mix until just combined. Do not over do it; the banana bread will be tough.
7. 7

   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.
8. 8

   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.
9. 9

   Cool in the pan for 20 minutes , and then transfer to a wire rack to cool completely.
10. 10

    Serve with powdered sugar , butter and mascarpone cheese for a nice touch!