Ingredients
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1/2 teaspoon fine sea salt or kosher salt
- 1 stick (4 ounces) butter, melted*
- 3/4 cup honey
- 2 eggs
- 1/2 cup sourdough discard*
- 3 medium bananas, mashed (about 2 cups)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Butter a 9x5 inch loaf pan and line it with parchment.
- In a small bowl combine dry ingredients (flour, cinnamon, baking powder, baking soda, salt) and whisk to combine.
- In a large mixing bowl mash bananas thoroughly with a potato masher or a fork. Add remaining wet ingredients (sourdough discard, vanilla, eggs, honey, and butter) whisk well to combine. *if your honey is solid or crystallized, warm it with the butter. I have done this many times.
- Add dry ingredients and fold until no streaks of flour remain and ingredients are all well incorporated.
- Transfer batter to prepared pan and bake on center rack for 55-60 minutes, covering loosely with foil after 45 minutes.
- When thoroughly baked, a wooden skewer should come out with a few moist crumbs attached. If wet batter remains, give another 5 minutes and test again.
- Remove from oven and allow to cool for 10 minutes in pan before removing to a wire rack.
- Enjoy warm with butter!
Notes
I almost always use salted butter because that's what we prefer to keep on hand in our home. You can use salted or unsalted in this recipe and if you are worried about the salt, simply lower the salt amount from 1/2 teaspoon to 1/4 teaspoon (I never do this).
You can use fed or unfed (discard) starter. The fed will result in a higher rise in your loaf.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: quick bread, sourdough, breads and breakfast
- Method: baking
- Cuisine: American