2 Cups All-purpose flour
2 tsp Baking powder
1⁄2 tsp Baking soda
1 tsp Cinnamon
1 tsp Diamond Crystal Salt Co.™ Kosher Salt
3 Medium Bananas (very ripe)
1⁄4 Cup Unsalted butter (melted)
1⁄4 Cup Neutral oil
1 Cup Light brown sugar (packed)
2 Large Eggs (room temperature)
1⁄4 Cup Sour cream (room temperature)
2 tsp Vanilla extract
2/3 Cup Sourdough starter
Preheat the oven to 350F and grease a 9x5” loaf pan, adding a strip of parchment paper for easy removal.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and Diamond Crystal Kosher Salt. Set aside. In another bowl, mash the bananas with a fork until mostly smooth.
In a separate large mixing bowl, whisk together the butter, oil, and brown sugar until completely combined. Add the eggs, sour cream, and vanilla extract and whisk again until smooth.
Add the mashed bananas and sourdough starter while using a rubber spatula or wooden spoon to combine them into the batter.
Next add the whisked dry ingredients to the batter and fold together until just combined. Pour into the prepared loaf pan.
If desired, top with a banana (sliced down the center the long way), then bake for 60-75 minutes. Cool for 10-15 minutes, then remove the loaf from the pan and continue cooling on a wire rack. Once cool slice and enjoy!