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.
