Sourdough Berry Banana Bread

This sourdough berry banana bread is a soft, moist loaf made with ripe bananas, bubbly sourdough starter, and a colorful mix of fresh strawberries, raspberries, and blueberries. It’s the perfect blend of sweet fruit and tangy sourdough, making each slice bursting with flavor and summer vibes.

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices

Calories 209kcal

Equipment

Loaf Pan (I've used a pan measuring (9"L x 5"W x 2.5"D)

Ingredients

200 g Bananas (approx. 2 medium to large overripe bananas)
1 Egg
1 Egg Yolk
80 g Butter (Melted - can be salted or unsalted)
100 g Sourdough Starter (or sourdough discard)
100 g Brown Sugar
50 g White Sugar
230 g All Purpose Flour
12 g Baking Powder
3 g Salt
200 g Fresh Berries (I've used a mix of fresh raspberries, blueberries and strawberries)
1 Lemon (juice and zest - approx. 50g of juice)

Instructions

Preheat oven to 180C/350F. Grease your pan with butter or line with parchment paper.
Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).
Add the egg and egg yolk to the mashed bananas and whisk lightly to mix the eggs though the bananas.
Now add the melted butter to the mixture and whisk through.
Then add the sourdough starter and lemon juice to the egg mixture and mix throughly. It might look a little curdled, but don't worry, it will be ok.
Add the brown and white sugars to the liquid ingredients and beat together with your whisk until smooth.
In a separate bowl, mix together the all purpose flour, baking powder, lemon zest and salt until well combined. Add the berries to the bowl and toss them to coat them in flour (this stops them sinking to the bottom while cooking).
Now add the dry ingredients to the wet ingredients and stir until just combined.
Pour the mixture into a buttered loaf pan.
Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your loaf pan and your oven.
The sourdough berry banana bread is cooked when a skewer is inserted and comes out clean.
Allow to cool for 30 minutes before removing from the pan.

Notes

Bananas - try to use overripe bananas. They are easier to mash and will give you a better texture and flavor to your sourdough cranberry banana bread.

Eggs - if your eggs are small, use 3 eggs.

Berries - You can use any type of berries you want to. I've used a mixture of fresh diced strawberries, whole blueberries and raspberries. Strawberries lose their color when baked unless you use lemon juice to maintain their acid.

Nutrition