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Preheat the oven to 360 F.
Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (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). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
Bake for 45 minutes (for the mini loaf pans) or 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.
Serve with powdered sugar for a nice touch!