Sourdough Cranberry Banana Bread
Discover the perfect blend of sourdough, sweet bananas, and tart cranberries in this moist and flavorful sourdough cranberry banana bread recipe.
Servings: 1 loaf
Equipment
- 1 9x5 inch loaf pan
- Mixing bowls
- Food scale
Ingredients
- 2-3 (about 1 cup) overripe bananas mashed
- 75 grams unsalted butter melted
- 1 egg room temperature
- 5 grams vanilla extract
- 100 grams sourdough discard room temperature
- 15-20 grams freshly squeezed orange juice optional
- 150 grams sugar
- 50 grams brown sugar
- 65 grams Greek yogurt or plain yogurt room temperature
- 210 grams all-purpose flour
- 5 gram baking soda
- 3 grams baking powder
- 1 teaspoon cinnamon
- 3 grams salt
- 150 grams fresh cranberries rinsed and dried
- nuts, dried fruit, chocolate chips optional add-ins
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, mash the overripe bananas (with a fork) until smooth. Add the melted butter, sugars, and vanilla extract, and orange juice (if using) and mix until combined.
- Whisk in the egg, yogurt, and sourdough starter until combined.
- Next, in a separate bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Toss the fresh cranberries in the dry flour mixture to coat them evenly. This helps prevent them from sinking to the bottom of the loaf during baking.
- Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to over mix to ensure a tender loaf.
- Then transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
- Place the loaf in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
- Wrap the cooled bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
- For longer storage, wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.
Notes
Sourdough discard: ensure your sourdough discard is no more than a few days old as it may make the bread more acidic.
