Simple Sourdough Banana Bread: A Recipe from the Farm

This sourdough discard banana bread has the perfect crumb and a sweet crunchy top that makes it so good!

Author Mariah Nienhuis

First, preheat the oven to 350 degrees using the convection option if available.
Then, in a large mixing bowl or a stand mixer bowl fitted with the paddle attachment, add the butter and sugars. Beat well and until light and well mixed.
Next add the two eggs and beat again until well combined. Stir in the mashed bananas.
Next, measure out the buttermilk, pure vanilla and sourdough starter in a liquid measuring cup and stir together until combined. The starter will be a little resistant to combining with the buttermilk and that’s okay. Add this mixture to the bowl and stir well.
In a separate bowl combine the flour, baking soda and salt. Add this to the bowl with the wet ingredients.
Mix until just combined. DO NOT OVERMIX.
Place in a greased 9” x 5” loaf pan and sprinkle with granulated sugar if desired. Bake in the preheated oven at 350 degrees for 65-70 minutes or until golden brown and a toothpick inserted into the center comes out mostly clean.
Remove from the oven and place on a wire rack to cool. Let cool for 10 minutes before removing it from the pan.
To remove it from the pan, take a butter knife and carefully run it around the edges of the bread to loosen them from the sides. Then tip the loaf pan over and slowly let it release from the sides and bottom of the pan. Let cool before slicing.
Store in an air-tight container for up to 5 days or freeze in a freezer bag to thaw and use later. You can also place back into the loaf pan and cover with plastic wrap.

https://thefarmchicken.com/simple-sourdough-banana-bread-a-recipe-from-the-farm/