Sourdough Banana Bread Recipe
Sourdough banana bread is a delicious twist on the classic loaf—soft, slightly tangy, and incredibly moist. It’s a great way to use up overripe bananas and leftover sourdough discard, giving your bread extra depth of flavor. Perfect for breakfast, brunch, or an anytime snack.
Ingredients List
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ teaspoon ground cinnamon (optional)
– ½ cup butter (softened) or coconut oil
– ½ cup brown sugar
– 2 large eggs
– 1 cup mashed ripe bananas (about 2–3)
– ½ cup sourdough starter discard (unfed)
– 1 teaspoon vanilla extract
– Optional: ½ cup chopped nuts or chocolate chips
Step-by-Step Instructions
Step 1: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Step 2: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Step 3: In a large bowl, cream butter and sugar until fluffy.
Step 4: Add eggs one at a time, then mix in mashed bananas, vanilla, and sourdough discard.
Step 5: Gradually fold in the dry ingredients just until combined. Stir in any optional add-ins.
Step 6: Pour batter into the prepared loaf pan and smooth the top.
Step 7: Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time
Prep Time: 10 minutes
Bake Time: 55–65 minutes
Total Time: 65–75 minutes
Servings
Makes 8–10 slices
Nutritional Information (approx. per slice)
Calories: 250
Carbs: 28g
Protein: 4g
Fat: 13g
Storage Instructions
Keep at room temperature in an airtight container for 2–3 days or refrigerate for 5 days.
Freeze slices for up to 2 months.
Pairings/Suggestions
Perfect with a cup of hot coffee or chai. Try spreading with butter or cream cheese for a cozy touch.
Seasonal Relevance
Great for fall and winter baking but ideal year-round when you have sourdough discard and overripe bananas.
Conclusion
Sourdough banana bread combines the richness of ripe bananas with the subtle tang of sourdough starter, making every bite flavorful and moist. It’s a clever, delicious way to reduce waste and upgrade your baking routine.
Sourdough Banana Bread Recipe
Course: Uncategorized8–10
servings10
minutes55
minutes250
kcalThis Sourdough Banana Bread is a moist, flavorful twist on the classic, making perfect use of overripe bananas and your sourdough starter (active or discard). It’s subtly tangy, tender, and filled with rich banana flavor—ideal for breakfast, snacking, or a cozy dessert. Whether you’re reducing waste from sourdough baking or simply craving a new loaf to try, this recipe brings comfort and depth in every bite.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup butter (softened) or coconut oil
½ cup brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2–3)
½ cup sourdough starter discard (unfed)
1 teaspoon vanilla extract
Optional: ½ cup chopped nuts or chocolate chips
Directions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in mashed bananas, vanilla, and sourdough discard.
- Gradually fold in the dry ingredients just until combined. Stir in any optional add-ins.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack.
Recipe Video
Notes
- Use active or discard starter—discard adds a slight tang.
Ripe, spotted bananas give the best flavor.
Reduce sugar if bananas are very sweet or if adding chocolate.
Add nuts or chocolate chips for texture.
Substitute butter with oil for a dairy-free version.
Store at room temp for 2–3 days; refrigerate or freeze for longer.
Great toasted with butter or honey.
FAQs
Q1: Can I use active sourdough starter instead of discard?
Yes, but the flavor may be slightly less tangy and the texture fluffier.
Q2: Can I make this recipe dairy-free?
Substitute the butter with coconut oil and use a plant-based milk or yogurt if needed.
Q3: How ripe should the bananas be?
The darker and softer the bananas, the better—they add more sweetness and moisture.
