Sourdough Cranberry Banana Bread

A delicious sourdough banana bread studded with ripe, red cranberries and baked until golden perfection. You will need 100g of sourdough discard and 180g of fresh or frozen cranberries for this easy sourdough recipe.

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices

Calories 201kcal

Equipment

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

Ingredients

250 g Bananas (approx. 3 medium overripe bananas)
2 Eggs (60g each)
5 g Vanilla Extract (1 teaspoon)
80 g Butter (Melted) (can be salted or unsalted)
100 g Sourdough Starter (Discard or fed & bubbly)
100 g Brown Sugar
50 g White Sugar
200 g All Purpose Flour
12 g Baking Powder (2 teaspoons)
pinch Salt
180 g Cranberries (fresh or frozen)

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).
Now lightly beat the egg and vanilla together and add that to the mashed bananas. Use your fork to lightly mix the egg mix through.
In a small saucepan, melt the butter on a low heat and then add that the egg and banana mixture.
Now add the sourdough starter to the egg mixture and mix throughly.
Add the brown and white sugars to the liquid ingredients and beat together with a whisk until smooth.
In a separate bowl, mix together the all purpose flour, baking powder and salt until well combined. Add the cranberries to the bowl and toss them to coat them in flour.
Now add the dry ingredients to the wet ingredients and stir until just combined.
Pour mixture into a buttered loaf tin. You can add some extra cranberries to the top of the loaf if there aren't many showing on the top.
Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven.
The sourdough cranberry banana bread is cooked when a skewer is inserted and comes out clean.
Allow to cool for 30 minutes before removing from the tin.

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.

Nutrition