Get ready to revolutionize your baking game with this incredible Sourdough Whole Wheat Banana Bread that will make your kitchen smell like heaven and your taste buds dance with joy! Imagine a moist, tender loaf that combines the rich, tangy complexity of sourdough with the sweet, comforting essence of ripe bananas - all wrapped up in a wholesome, nutritious package that's both indulgent and guilt-free. Whether you're a seasoned baker or a curious novice, this recipe promises to transform those overripe bananas into a show-stopping treat that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup ripe bananas, mashed
- 1/2 cup sourdough starter
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper for easy removal.
- In a large mixing bowl, combine the mashed ripe bananas, sourdough starter, sugar, vegetable oil, and vanilla extract. Whisk these wet ingredients together until well incorporated and smooth.
- In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense and tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Optional: Sprinkle some additional whole wheat flour or chopped nuts on top for extra texture and visual appeal.
- Bake in the preheated oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for 3-4 days.
Tips
- Banana Ripeness is Key: Use bananas that are extremely ripe - we're talking deep yellow with lots of brown spots. The more ripe they are, the sweeter and more flavorful your bread will be.
- Sourdough Starter Tip: Ensure your sourdough starter is active and bubbly before mixing. A healthy starter will give your bread better rise and more complex flavor.
- Mixing Magic: When combining wet and dry ingredients, use a gentle folding motion. Overmixing can develop gluten and make your bread tough, so stop as soon as the ingredients are just incorporated.
- Temperature Matters: Let your ingredients come to room temperature before mixing. This helps create a more uniform batter and ensures even baking.
- Check for Doneness: Every oven is different, so start checking your bread around 40 minutes. The toothpick test is foolproof - it should come out with just a few moist crumbs.
- Cooling is Crucial: Allow the bread to cool completely before slicing. This helps set the texture and makes for cleaner, more beautiful slices.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it moist and fresh for up to 4 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
