Sourdough Banana Bread Recipe

Introduction

If you’re looking for a delicious way to use up ripe bananas and extra sourdough starter, this Sourdough Banana Bread is the perfect treat. Moist, tender, and naturally flavorful, it combines the comforting sweetness of classic banana bread with the subtle tang of sourdough for a beautifully balanced loaf.

This recipe is a great way to reduce food waste — both your overripe bananas and your sourdough discard can shine here. The fermentation adds depth of flavor and a slightly lighter texture, making it less dense than traditional banana bread.

Whether you’re enjoying it as a breakfast treat, an afternoon snack, or a sweet finish to dinner, this sourdough banana bread is easy to make and guaranteed to become a family favorite. No fancy techniques required — just a bowl, a whisk, and some pantry staples!

Cooking Time & Servings

• Preparation Time: 15 minutes
• Baking Time: 55–65 minutes
• Total Time: 1 hour 20 minutes
• Servings: Makes 1 loaf (8–10 slices)

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Sourdough Banana Bread Recipe

Ingredients

Wet Ingredients:

• 3 large ripe bananas (about 1½ cups, mashed)
• 100g (½ cup) active or discard sourdough starter
• 100g (½ cup) granulated sugar
• 50g (¼ cup) brown sugar
• 2 large eggs
• 115g (½ cup) melted butter (or coconut oil for dairy-free)
• 1 tsp pure vanilla extract

Dry Ingredients:

• 190g (1½ cups) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon (optional)

Optional Add-ins:

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips

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How to Make Sourdough Banana Bread

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Grease or line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Wet Ingredients

1. In a large bowl, mash the ripe bananas until smooth.
2. Add the sourdough starter, melted butter, sugars, eggs, and vanilla.
3. Whisk until fully combined and slightly frothy.

Step 3: Combine Dry Ingredients

1. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
2. Gently fold the dry mixture into the wet mixture using a spatula until just combined.
3. Do not overmix — a few small lumps are fine.

Step 4: Add Extras (Optional)

1. Stir in nuts, chocolate chips, or both if desired.

Step 5: Bake

1. Pour the batter into the prepared loaf pan.
2. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
3. If the top browns too quickly, cover loosely with foil halfway through.

Step 6: Cool and Serve

1. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
2. Slice and enjoy warm or at room temperature.

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Notes

• Sourdough Starter: This recipe works with active or discard starter (not dry). Discard gives a milder tang.
• Sweetness Level: Adjust sugar to taste — reduce by 2 tbsp if your bananas are very ripe.
• Fermentation Option: For extra flavor, mix the batter (without baking soda) and refrigerate overnight. Add baking soda just before baking.
• Storage: Keep at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze slices for up to 2 months.

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FAQs

Q1: Can I use sourdough discard straight from the fridge?

A: Yes! Cold discard works perfectly since this recipe doesn’t require fermentation.

Q2: Can I make this banana bread dairy-free?

A: Absolutely — use coconut oil or vegan butter instead of regular butter.

Q3: Why is my banana bread dense?

A: Overmixing the batter or using too much flour can lead to dense texture. Gently fold ingredients until just combined.

Q4: Can I use whole wheat flour instead of all-purpose?

A: You can replace up to half the flour with whole wheat for a heartier loaf, though it will be slightly denser.

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Nutrition Information (Per Serving)