Sourdough Banana Bread Recipe

If you’re looking for a creative way to use up sourdough discard and ripe bananas, this Sourdough Banana Bread is the perfect answer. It’s moist, flavorful, and slightly tangy — a delicious twist on the classic banana bread. Whether you’re a seasoned baker or new to sourdough, this recipe is both approachable and rewarding.

The sourdough discard adds a subtle complexity to the flavor while helping the bread stay soft and tender. Plus, it’s a great way to reduce waste in your sourdough baking routine. This banana bread pairs beautifully with a cup of coffee or tea and makes a great breakfast, snack, or dessert.

Best of all, this recipe is forgiving and can be customized with add-ins like chocolate chips, nuts, or spices. Let’s dive into the full recipe, including prep time, ingredients, and nutritional details!

Cooking Time and Serving

• Prep Time: 15 minutes

• Cook Time: 55–65 minutes

• Total Time: 1 hour 15 minutes

• Servings: 10–12 slices

Ingredients

Dry Ingredients:

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

Wet Ingredients:

• 3 ripe bananas, mashed (about 1 ¼ cups)

• ½ cup (100g) granulated sugar

• ¼ cup (50g) brown sugar

• ½ cup (113g) unsalted butter, melted and slightly cooled

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120g) sourdough discard (unfed, at room temperature)

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup chocolate chips

How to Make Sourdough Banana Bread

1. Preheat Oven & Prepare Pan:
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Set aside.

3. Mix Wet Ingredients:
   In a large bowl, mash the bananas with a fork until smooth. Add sugar, brown sugar, melted butter, eggs, vanilla, and sourdough discard. Whisk until well combined.

4. Combine Wet & Dry:
   Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Do not overmix.

5. Add Optional Mix-Ins:
   Gently fold in any nuts, chocolate chips, or other mix-ins.

6. Bake:
   Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool:
   Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• Sourdough Discard: This recipe uses unfed (discard) sourdough starter. It should be room temperature for best results.

• Bananas: The riper the bananas, the better. Look for peels that are heavily speckled or even black.

• Storage: Store the banana bread at room temperature for up to 3 days or in the fridge for up to a week. It also freezes well for up to 3 months.

• Add-ins: Get creative with cinnamon, nutmeg, shredded coconut, dried fruit, or even a swirl of peanut butter.

FAQs

Q: Can I make this recipe without sourdough discard?
A: Yes, but the flavor and texture will be different. Replace the discard with ½ cup of plain yogurt or sour cream.

Q: Is this bread sweet or tangy?
A: It’s lightly sweet with a subtle tang from the sourdough discard, giving it a more complex flavor than classic banana bread.

Q: Can I make this recipe vegan?
A: Yes! Substitute the butter with coconut oil, the eggs with flax eggs, and use a plant-based sourdough starter.

Q: How do I know when the bread is done?
A: A toothpick inserted into the center should come out clean or with just a few moist crumbs — not wet batter.

Nutrition Information (per serving — based on 12 servings)

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

Disclaimer

This recipe is intended for general enjoyment and informational purposes. Always consume baked goods in moderation as part of a balanced diet. Individuals with food allergies (e.g., to gluten, eggs, or dairy) should review ingredients carefully and consult a healthcare professional if unsure.