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Levain Banana Bread: The Perfect Recipe for Your Overripe Bananas
Banana bread is a classic comfort food that can be enjoyed any time of day. If you have overripe bananas lying around, why not use them to make a delicious and nutritious banana bread? This recipe takes it up a notch by incorporating levain, a type of natural yeast starter, which gives the bread a unique flavor and texture. Not only is this Levain Banana Bread recipe easy to make, but it’s also a great way to use up ingredients you might already have in your pantry. Let’s get started!
- 3 overripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1/2 cup levain starter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and set aside.
- In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, and brown sugar. Mix well.
- Add the eggs, one at a time, and mix until well combined.
- Stir in the levain starter and vanilla extract.
- In a separate bowl, mix together the baking soda, salt, and all-purpose flour.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Slice and serve!
- Serving Size: 1 slice (1/10th of the loaf)
- Calories: 255
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 258mg
- Total Carbohydrates: 41g
- Dietary Fiber: 2g
- Sugar: 24g
- Protein: 4g
Total Time: 1 hour and 20 minutes (including prep time)
- 9-inch loaf pan
- Mixing bowls
- Whisk or electric mixer
- Wire rack
This Levain Banana Bread is perfect for breakfast or as a sweet snack. Try spreading some butter or cream cheese on a slice for an extra indulgent treat. It also pairs well with a warm cup of coffee or tea.
Get creative with this recipe by adding in your favorite mix-ins. Chopped nuts, chocolate chips, or dried fruit would all be delicious additions to this Levain Banana Bread. You could also swap out the all-purpose flour for whole wheat flour for a healthier twist on this classic recipe.
- You can substitute the unsalted butter with salted butter, but be sure to adjust the salt in the recipe accordingly.
- If you don’t have granulated sugar, you can use brown sugar instead.
- For an eggless version, you can substitute each egg with 1/4 cup unsweetened applesauce or 1/4 cup mashed ripe bananas.
Store this Levain Banana Bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for longer storage. To freeze, wrap the bread tightly in plastic wrap and store in an airtight container or freezer bag for up to 2 months.
- Be sure to use ripe bananas for the best flavor and texture.
- For extra moistness, add in 1/4 cup of sour cream or plain Greek yogurt to the batter.
- Don’t overmix the batter, as this can result in a tough and dense bread.
- To prevent the bread from sticking to the pan, be sure to grease the loaf pan generously or use parchment paper to line the bottom and sides of the pan.
This Levain Banana Bread recipe is adapted from the popular Levain Bakery in New York City. It is a delicious and easy-to-make recipe that will leave you with a moist and flavorful bread that is perfect for any occasion.
Frequently Asked Questions:
Can I use frozen bananas?
Yes, you can use frozen bananas in this recipe. Just be sure to let them thaw completely before mashing and adding them to the batter.
Can I use a different type of sugar?
Yes, you can use brown sugar or coconut sugar instead of granulated sugar in this recipe. Keep in mind that this may affect the flavor and texture of the bread slightly.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour to make this recipe gluten-free. Just be sure to use a blend that is specifically designed for baking.
This Levain Banana Bread is a delicious and easy-to-make recipe that is sure to become a new favorite in your household. It is moist, flavorful, and packed with banana goodness. Try it out for yourself and see how easy it is to make this bakery-worthy treat right in your own kitchen!
Levain Bakery – Banana Chocolate Chip Bread
Makes 1 loaf
- ½ cup unsalted butter (1 stick), at room temperature
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 3 very ripe bananas, mashed (1 ½ cups)
- 1 ½ teaspoons vanilla extract
- 2 cups flour (reserve 1 teaspoon for tossing with chocolate chips)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees. Grease and line a 9×5 loaf pan with parchment paper.
- In an electric mixer, cream butter and sugars until well combined, about 1 minute at medium low speed.
- Add eggs, mashed bananas, and vanilla.
- In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt).
- Gradually add flour mixture to batter and mix until just incorporated.
- In a small bowl, toss chocolate chips with 1 teaspoon flour until chips are well coated. This will help chips from sinking to the bottom of batter when cooked.
- Pour in ¼ of batter into pan and spread evenly. Sprinkle batter with ⅓ of chocolate chips. Repeat layering until all chocolate chips and batter have been added to pan.
- Use a dull knife to make a zigzag pattern in the batter. This will help incorporate the chocolate chips evenly.
- Bake until a toothpick comes out clean, about 1 hour. Cool on wire rack and serve in thick slices.
Note: Sprinkle 1 tablespoon turbinado sugar over the top of the batter before baking to add a sugary crunch.
Find the full recipe post on citycookin