The sourdough in this recipe can easily be substituted with equal parts flour and buttermilk.
Be sure to use extra ripe bananas for the most flavor. I like to freeze my bananas and defrost before use – it makes the bread nice and moist.
- 1 c sugar
- 1/2 c butter (softened at room temperature)
- 2 eggs (room temperature)
- 1/2 t vanilla
- 2 1/2 c all purpose flour
- 1 t baking soda
- 1/4 t salt
- 1 c sourdough starter (unfed at room temperature)
- 4 mashed/pureed bananas
- 1/2 cup chocolate chips or chopped nuts (optional)
Preheat oven to 325 degrees and spray a large loaf pan or two small loaf pans with cooking spray.
Beat the butter and sugar together until light and fluffy. Add the vanilla and then the eggs one at a time and mix until combined.
In a separate bowl, whisk together the flour, salt and baking soda.
In another bowl, combine the pureed bananas with the sourdough starter.
Add half of the flour into the butter mixture and mix until incorporated. Add half of the banana sourdough mixture and mix until incorporated. Repeat this process with the remaining flour and sourdough mixture. Mix just until incorporated. If adding nuts or chocolate chips, stir those in now.
Add the batter to your prepared pans and smooth the top with a spatula. Place in the preheated oven and bake until a skewer inserted in the center comes out clean. If divided among two pans, bake time is approximately 45 minutes to an hour. For one loaf pan, 1 hour to 1 hour and 15 minutes.
Immediately remove from loaf pan and place on a rack to cool.