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Golden-brown slice of moist Sourdough Banana Bread with a tender crumb, ready to be enjoyed with coffee.

Sourdough Banana Bread: Browned Butter & Streusel Twist

This elevated Sourdough Banana Bread features nutty browned butter and an optional, aromatic streusel topping. A surprisingly easy recipe for a delicious loaf with deep caramel flavors and satisfying texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Butter for coating the pan
  • 375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
  • 225 g light or dark brown sugar (1 1/4 cups lightly packed)
  • 1 ½ tsp pure vanilla extract
  • 2 large eggs
  • 100 g active sourdough starter or sourdough discard (appx. 1/2 cup)
  • 250 g all-purpose flour (2 cups)
  • 1 ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 60 ml milk (1/4 cup)
  • 125 ml neutral flavored oil (1/2 cup)
  • Powdered sugar, butter, and mascarpone cheese for serving, optional

Equipment

  • Oven
  • Loaf pans (three 7x3x2 mini or one standard 9x5-inch)
  • large mixing bowl
  • Hand-held mixer or stand mixer with paddle attachment
  • Sifter
  • Separate bowl
  • Baking sheet (for mini loaf pans)
  • Toothpick
  • aluminum foil
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 360 F. Generously coat three 7x3x2 mini loaf pans or one standard 9x5-inch loaf pan with butter.
Mixing the Wet Ingredients
  1. In a large mixing bowl, combine the overripe bananas, brown sugar, and pure vanilla extract.
  2. Using a hand-held mixer or a stand mixer fitted with the paddle attachment, cream these ingredients together for about 30 seconds to 1 minute until creamy and fragrant, allowing for a few small lumps of banana.
  3. Add the large eggs one at a time, mixing until each is fully incorporated before adding the next.
  4. Stir in your active sourdough starter or sourdough discard.
Combining Wet and Dry
  1. In a separate bowl, sift together the all-purpose flour, baking soda, and fine sea salt.
  2. Gradually add this dry mixture to your banana mixture in batches, mixing gently until just combined. Avoid overmixing.
  3. Pour in the milk and neutral flavored oil, mixing until *just* combined. Do not overmix.
Baking and Cooling
  1. Pour the batter into the prepared pan(s). If using mini loaf pans, place them onto a baking sheet for easier handling.
  2. Bake for 45 minutes if using mini loaf pans, or 60-65 minutes for a standard 9x5-inch pan, until a rich golden brown crust forms and a toothpick inserted into the center comes out clean. If the loaf browns too quickly, tent it loosely with aluminum foil.
  3. Once baked, let your sourdough banana bread cool in the pan for 20 minutes.
  4. Gently transfer it to a wire rack to cool completely, preventing the bottom from becoming soggy.
  5. Serve with a dusting of powdered sugar, if desired.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 4gCholesterol: 25mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 20IUVitamin C: 5mgCalcium: 50mgIron: 10mg

Notes

Flavors deepen a day or two after baking. Store at room temperature in an airtight container for up to 3 days, or refrigerate up to a week. Freezes well: wrap tightly in plastic and foil, then freeze for up to 3 months. Reheat thawed slices in oven at 300F (150C) for 10-15 mins or microwave for 15-30 secs.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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