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.
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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!
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!
Love banana recipes? Try our Banana Bread with Self Rising Flour, Bisquick Banana Bread, Bisquick Banana Muffins, Sourdough Banana Muffins, and Bisquick Banana Pancakes.
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.
Kitchen Tools Needed
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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.
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.
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 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
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.
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.
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.
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.
The Best Sourdough Discard Banana Bread Recipe
Sourdough Banana Bread
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
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 medium bananas, mashed the riper, the better
- 1/4 cup honey or maple syrup
- 2 large eggs beaten
- 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, 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
Nutrition
Here are More Easy Baking Recipes
- Banana Bread with Self Rising Flour
- Braided Lemon Bread (with Lemon Filling!)
- German Sunken Apple Cake
- Monkey Bread Quick & Easy
- Sourdough Apple Cake
- Tasty Pumpkin Spice Twist
Can this rest for 24hrs to be fully fermented before baking?
I have not tried letting it ferment for 24 hours. If you do, I hope you’ll share how it turned out.
Hi there!
I’m excited to try this recipe! I noticed you have the eggs in 2 different steps in the recipe. Do I add it with the first step or second step? I’m assuming I add it with the honey but, just want to make sure. Thank you!
Thank you for letting me know about that. I corrected the recipe. It is in step 2 you add them.