Sourdough Banana Bread Saga

On my banana bread journey:

Bread 8: June 22, 2024

Bread 7: June 15, 2024

Adjusted ratios to 3 bananas (all we had left).
Used the ratios to sub milk in for sourdough.
Result: it didn’t rise as much, but it was really good!! It has good depth in it and is very moist. Compared side by side, sourdough banana bread is better. I would like to work more with this in the future as it takes a lot less time.

Bread 6: June 14, 2024

Increased 375g > 575g banana, 3 > 5 bananas
Bananas dotted ripe but not black, so probably less sweet
Sourdough left out one night and fed almost 2 days to get active
Result: took 1.5 hours to finish baking. I put foil on top to prevent yellowing too much. This is the saddest I’ve been in a long time. I was baking with Cuong and wanted to get my bread out of pan quickly so he could use it. I didn’t let it cool for the 20 minutes like I should have. The bread broke apart coming out. So sad. The taste was delicious. VERY MOIST.

Bread 5: baked June 1, 2024

Not enough banana: 350g (~ 3 bananas) instead of 375g, so reducing everything else to 93%
Sugar 102g instead of 110g + reduce 5% sugar =97g
Mix of Vanilla extract (ran out) + Bourbon vanilla
Did not sift dry mix to see if I can get away with it, but mixed it thoroughly to make sure baking soda is dispersed.
Sourdough not super active.
Result: The bread rose very well, moist enough
Next time to try: more bananas, less sugar
Eventual future to try:
- Use 1 stick butter (account for higher butter to oil ratio: .5 cup butter is 3/8 cup of oil)
- Reduce even more sugar, add more banana (~7 bananas)
- Use yogurt
- Try airfryer
- ½ cup chocolate
- ½ cup raisins
- 2 tbsps sour cream
- 350 degrees 30 mins for 2 8in cake pan

Bread 4: baked May 28, 2024

Added 100g extra of bananas (change: 375 g to 475 g of bananas).
Measured the oil in cups instead on the scale; this cut down about 30ml of oil… oops :).
I forgot to sift the flour, so I mixed it more carefully to not have clumps of flour.
Lowered heat to 355 F
Used bourbon vanilla extract
Result: I was worried that it would overflow so I put it in two pans. It was very moist. Tasted sweeter than usual, but my friend Sel said it was the perfect “not too sweet.”
Next changes: Lower sugar.
Eventual future to try:
- Use butter (higher butter to oil ratio)
- Reduce even more sugar, add more banana
- Use yogurt
- Try airfryer

Bread 3: baked May 25, 2024

Went back to oil, to see if it will be better.
I did not mix the oil in enough so it looks crusty on the outside where it crisps up.
Left frozen bananas out and it had thawed; I dumped the banana juice out instead of keeping it
Will be taking this today to a family potluck! Looking forward to trying it.
Result: The bread needed more banana taste, and can be more moist. I expect this is because I didn’t get the banana extract in the mixture. There was oil caked on the outside and the top of the bread was too brown.
Next changes:
- Lower heat
- Add bananas
- Mix the banana mixture to better incorporate the oil

Bread 2: baked May 23, 2024

Swapped out butter with oil.
Not intentional, but I ran out of all purpose flour, so had to buy a batch from Costco.
The sourdough was also overrisen.
I did not mix the dough enough, so it feels like some parts of the bread is doughie.
Result: The bread did not rise as much. It came out drier and doughier than I would have liked, but still quite good. I noted to try to go back to oil in the next bread run to see if it changes anything.
Next changes:
- Make sure banana’s cooked
- Go back to oil
- Get sourdough at bubbly timing
- Remember to take pictures 🙂

Bread 1: baked May 18, 2024

Cut recipe sugar in half to get that “not too sweet” compliment from Vietnamese moms.
Perfect loaf, rose magnificently.

Recipe in Progress:

Butter, for coating the pan
575 g overripe bananas (appx. 2 1/3 cups lightly smashed)
105 g (appx. 2/3 cups of lightly packed) light or dark brown sugar
1½ tsp pure vanilla extract
2 large eggs
100 g (appx. 1/2 cup) bubbly, active sourdough starter (without sourdough: Increase the milk to 125 ml (1/2 cup) total.)
250g (2 cups) all-purpose flour
1½ tsp baking soda
1/4 tsp fine sea salt
125ml (1/2 cup) canola oil
60ml (1/4 cup) milk

Preheat the oven to 360 F.
Lightly coat a 9×5-inch loaf pan with butter.
Add the bananas, sugar, and vanilla to a bowl. Cream with hand whisk (some small lumps of banana are okay).
Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
Pour the batter into the prepared pan(s). Transfer to the oven.
Bake 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.