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Easy No-Knead Overnight Sourdough Banana Bread

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This easy no-knead overnight sourdough discard banana bread is moist, tender, and has a subtle tang that makes it special. It uses up sourdough discard and overripe bananas for a delicious treat.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups or 340g)
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard, unfed
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¼ cup (30g) chopped walnuts or pecans (optional topping)
  • 1 tablespoon turbinado sugar (optional topping)

Instructions

  1. Mash the bananas in a large mixing bowl until smooth.
  2. Add melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  3. Stir in the sourdough discard until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using).
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  6. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Lightly grease the paper.
  7. Pour the batter into the prepared pan and spread evenly. If using, sprinkle chopped nuts and turbinado sugar on top.
  8. Cover the pan tightly with plastic wrap or a clean kitchen towel. Let rest at room temperature for 8 to 12 hours, or overnight.
  9. The next morning, preheat the oven to 350°F (175°C). Position a rack in the center.
  10. Uncover the pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use room temperature ingredients. Do not skip the overnight rest for optimal flavor and texture. If the top browns too quickly, tent with foil after 40 minutes. For a glass loaf pan, reduce oven temperature by 25°F.

Nutrition

Keywords: sourdough banana bread, no-knead banana bread, overnight banana bread, sourdough discard recipe, easy banana bread

Find it online: https://cookyep.com/easy-no-knead-overnight-sourdough-banana-bread-best-recipe/