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Sourdough Banana Bread

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Banana bread is a delicious treat that is great to enjoy any time of day, from a quick breakfast to a midnight snack. It’s a classic baked good everyone loves – and my sourdough starter banana bread recipe always gets requests for more! Sweet and tender banana bread gets a yummy kick of tangy flavor from sourdough discard. So the loaves are comforting but with a twist that is exciting and super yummy.

a sliced loaf of sourdough banana bread on a wooden cutting board with a bowl of butter and a bread knife on the left

Why We Love This Banana Bread Recipe

Every home cook should have a good go-to banana bread recipe. One that is nearly effortless to prepare and you know will come out just right… But makes more than “just” a loaf of bread with bananas.

Today we are sharing that recipe with you. In fact, this sourdough banana bread recipe makes the absolute best banana bread!

Seriously, you will be amazed at how incredibly moist and flavorful it is. And that it only takes about 45 minutes to bake a loaf in the oven!

slices of banana bread with a cup of coffee on the right and bananas in the background

Adding sourdough starter to the mix makes it even better than a traditional bread made with yeast.

Not only does it taste fantastic, but sourdough also helps keeps the loaf fresher for longer – up to 5 days at room temp – and adds healthy enzymes. Plus, it’s an ideal way to use up any sourdough discard.

The crumb is soft and fluffy but hearty – perfect for cutting into thick slices and enjoying at room temperature or lightly toasted.

Mix in all kinds of goodies, like chocolate chips or nuts, to make your family’s favorite loaf. Then enjoy it as a healthy treat for breakfast, dessert, or anytime snack!

a collage of my favorite sourdough supplies
See my recommended sourdough essentials: https://liketk.it/3zt4F

Ingredients For This Sourdough Banana Loaf

  • Unsalted butter – room temperature
  • Brown sugar – packed
  • Vanilla extract – a classic flavor enhancer for baking
  • Baking powder and Baking soda – to get the perfect fluffy rise
  • Salt – just a bit to balance the sweetness
  • Super ripe bananas – mashed
  • Honey – or maple syrup
  • Eggs – see notes below for tips to make this a vegan banana bread recipe
  • Sourdough starter – unfed discard from a homemade sourdough starter
  • All-purpose flour – see tips below to prepare as a gluten free banana bread

Plus any extra add-ins you want to mix in, like chopped nuts or mini chocolate chips.

clear bowls of ingredients to make banana muffins: bisquick, mashed bananas, brown sugar, eggs, butter, and vanilla

How to Make Banana Bread with Sourdough Discard

Preheat the oven to 325ºF. Lightly grease your loaf pan.

Mix in the butter, sugar, vanilla extract, baking powder, baking soda, and salt in a large bowl.

mixed banana bread with sourdough starter discard

Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes, until the mixture is smooth.

Stir in mashed bananas, honey, eggs, and sourdough starter discard. Mix until smooth, though there might be small lumps of banana.

banana bread mixture in a large mixing bowl

Add all-purpose flour, 1/2 cup at a time, stirring in between. Then add nuts, if using.

mixed sourdough starter banana bread recipe poured into a loaf pan

Pour the banana bread mixture into the prepared loaf pan. Smooth the top and let rest at room temperature for 10 minutes.

bread mixture in a pampered chef stone loaf pan ready to bake
Use any extra bananas to garnish the top of the bread. Slice the banana lengthwise into quarters and gently press the sliced bananas into the bread mixture.

Bake for 45 to 60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If the banana loaf gets too brown, cover it with foil during baking.

Allow bread loaf to cool for 10 minutes in the pan before removing and slicing to serve.

Frequently Asked Questions

How do I make this a gluten-free recipe?

Typically sourdough starters are made with wheat flour, which has gluten. However, if you use a GF-friendly sourdough starter you can certainly use your preferred gluten-free all purpose flour substitute for a gluten-free loaf.

What mix-ins can you add to homemade banana bread?

Classic banana bread add-ins include chopped walnuts and/or chocolate chips. But you can add other nuts (like chopped almonds), dried fruits like cranberries, or other sweet goodies such as butterscotch or peanut butter chips.

How long does banana bread last?

Store the banana sourdough bread loaf or slices in an airtight container or wrap in plastic cling wrap and keep them at room temperature for up to 5 days.

Can you freeze banana bread with sourdough starter?

Absolutely! Homemade banana bread is great to freeze for up to 3 months. Let it cool completely before wrapping it in plastic wrap or transfer to an airtight plastic zipper bag. I suggest you also wrap in a layer of foil for extra protection from freezer burn.

Pinterest pin with a wooden cutting board with a loaf of banana bread sliced

The Best Sourdough Discard Banana Bread Recipe

a sliced loaf of sourdough banana bread on a wooden cutting board with a bowl of butter and a bread knife on the left
Print Pin
5 from 1 vote

Sourdough Banana Bread

Sweet, moist and tender banana bread gets a delightful kick of tangy flavor from sourdough discard! This sourdough starter banana bread is a great twist on the classic recipe you know and love.
Course Breakfast, Dessert, Snack, Brunch, Holiday
Cuisine American
Keyword sourdough recipe, Sourdough, sourdough bread, sourdough starter, sourdough discard recipes, sourdough banana bread
Prep Time 10 minutes
Cook Time 45 minutes
resting/cooling time 20 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 263kcal

Equipment

  • 1 loaf pan, approx. 9" x 5"

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 2/3 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 bananas, mashed the riper, the better
  • 1/4 cup honey or maple syrup
  • 1/2 cup sourdough starter, unfed discard
  • 2 cups all-purpose flour

optional

  • 1/2 cup chopped nuts

Instructions

  • Preheat the oven to 325ºF. Lightly grease your loaf pan.
  • Combine the butter, sugar, vanilla extract, eggs, baking powder, baking soda, and salt in a large bowl. Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes, until the mixture is smooth.
  • Stir in mashed bananas, honey, eggs, and sourdough starter discard. Combine until smooth, though there might be small lumps of banana. Add all-purpose flour, 1/2 cup at a time, stirring in between. Then add nuts, if using.
  • Pour the banana bread mixture into the prepared loaf pan. Smooth the top and let rest at room temperature for 10 minutes.
  • Bake for 45-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If banana loaf gets too brown, cover it with foil during baking.
  • Allow bread loaf to cool for 10 minutes in the pan before removing and slicing to serve.

Notes

Store leftover bread in an air-tight container at room temperature for up to 5 days. Freeze for longer storage (up to 3 months). 

Nutrition

Serving: 1slice | Calories: 263kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 336mg | Potassium: 162mg | Fiber: 2g | Sugar: 21g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

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freshly baked banana bread in a stoneware loaf pan

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