Ingredients
Equipment
Method
Prepare Your Pan and Oven
- Preheat your oven to 360°F (180°C). Lightly coat three 7x3x2 inch mini loaf pans or one standard 9x5 inch loaf pan with butter. If using mini loaf pans, place them onto a baking sheet for easier handling.
Mix the Wet Ingredients
- In a large mixing bowl, combine the overripe bananas, brown sugar, and pure vanilla extract. Using a hand mixer or a stand mixer with the paddle attachment, cream the mixture for 30 seconds to 1 minute until fragrant and light in color. Small banana lumps are acceptable.
Incorporate Eggs and Sourdough
- Add the large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the active sourdough starter or sourdough discard to the banana mixture and mix until just combined.
Combine Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, baking soda, and fine sea salt. Sifting helps prevent lumps and ensures even distribution of leavening agents.
Final Mixing and Assembly
- Gradually add the sifted dry ingredients to the wet banana mixture in batches. Pour in the milk and the browned butter (or neutral flavored oil if not using browned butter) and mix until just combined. Do not overmix; stop once no streaks of flour remain to avoid tough bread.
Bake to Golden Perfection
- Pour the batter evenly into your prepared pan or pans. Transfer the pan(s) to the preheated oven. Bake for 45 minutes for mini loaf pans or 60-65 minutes for a standard 9x5 inch pan, until the top is a rich golden brown. Insert a toothpick into the center; it should come out clean. The optimal internal temperature is around 200°F (93°C). If the loaf browns too quickly, tent it with aluminum foil.
Cooling and Serving
- Allow the bread to cool in the pan for 20 minutes to help it set and prevent crumbling. After 20 minutes, carefully transfer the loaf or loaves to a wire rack to cool completely. Serve with a dusting of powdered sugar or your favorite toppings.
Nutrition
Notes
This sourdough discard banana bread benefits from using overripe bananas with brown or black peels for maximum sweetness. The sourdough discard primarily adds moisture and a subtle tang rather than acting as a leavening agent, which is handled by baking soda. For the unique caramel twist, browning the butter develops nutty, deep caramel notes that beautifully complement the bananas and brown sugar. Toasted walnuts or pecans can be folded in for added crunch and flavor. If using frozen bananas, thaw them completely and drain off any excess liquid to prevent a gummy texture. Avoid overmixing the batter to ensure a tender, moist crumb. For serving, consider a dusting of powdered sugar, a smear of salted butter, or a dollop of mascarpone cheese. The bread stores well wrapped tightly in plastic wrap at room temperature for 3-4 days, or refrigerated for up to a week. It also freezes beautifully for up to 3 months. The flavor often deepens after a day or two, making it an excellent make-ahead option. Nutrition information is estimated based on common ingredients and serving sizes and may vary.