This week I made a loaf of super tasty, fluffy, and moist banana bread using sourdough starter. The recipe is rather simple and has been adapted from a Japanese recipe. This version of the recipe follows five simple steps.

Banana bread with dark chocolate and almonds

Recipe

1 banana (105-120g)

Brown sugar (105g)

Vanilla extract (1 teaspoon)

1 egg

Sourdough starter (50g)

Flour (125g)

Baking soda (1/2 teaspoon)

Butter (62.5g)

Milk (30g)

The Process

Before you start mixing your ingredients together, set the oven to 350 °F.

Step One

The initial ingredients; banana, brown sugar, and vanilla.

Mix the banana, brown sugar and vanilla extract in a bowl until they are a well-combined consistency.

Step Two

Mixing an egg into the batter

Mix the egg into the batter.

Step Three

adding sourdough starter to the batter

Add the sourdough starter and mix it in well.

Step Four

Mix the flour, baking soda and salt into the batter

Step Five

Banana bread batter with dark chocolare and almonds

At this step, the butter and milk are added to the mixture. Once the batter is consistent, feel free to add any extras you wish. I added dark chocolate and crushed almonds.

Getting it Ready for the Oven

Pouring the patter in the baking tray
I chose to make this into a loaf and used a baking tray that I oiled and floured to avoid sticking.

Baking Instructions

Put in the preheated oven for 30-35 minutes at 350 °F. To check your banana bread, put a skewer in the middle of the loaf. If there is batter sticking to the skewer then it’s not quite ready yet. If there is no batter sticking to the skewer, it’s ready to come out of the oven and cool down.

Notes

I love this recipe because it’s super easy to make and absolutely delicious. The butter can be substituted with olive oil and the milk with oat milk (this is how I usually make it). I hope you enjoy it!