Simple Sourdough Banana Bread (2024)

What's the secret to perfect banana bread?

To me, it should be moist, not dense, with a sweet, caramelized taste from brown sugar and an intense banana flavor. You can add extras like chocolate chips or walnuts, but they're optional. I also like adding a touch of cinnamon and vanilla for extra flavor.

Now, this sourdough banana bread recipe? It's got all that and more!

Adding sourdough discard to banana bread makes it incredibly moist, giving you the softest, most tender banana bread you'll ever taste. It also adds a layer of complexity to the flavor without being overly sour.

This sourdough discard recipe is perfect for beginners who want to boost their confidence baking with sourdough and use up excess starter (and bananas). It's easy to make, ready in just over an hour, and perfect for a quick breakfast or snack.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- Since it's not used for leavening in this recipe, you can use either sourdough starter discard or active sourdough starter.
• Banana- The browner and more ripe, the better. After several rounds of testing, I found that 1 ½cups of mashed banana was the perfect amount for creating a moist bread that doesn't turn out dense.
• All-Purpose Flour- For the best results, it's a good idea to use a kitchen scale to measure the flour. Using too much flour can lead to your banana bread turning out dry.
• Cinnamon- Adds a bit of warmth that pairs well with banana. You can leave it out if you're not a fan of cinnamon.
• Baking Soda- Leavening agent to help the bread rise.
• Kosher Salt- Balances the sweetness and enhances the flavor of the banana bread.
• Butter- Adds moisture and a rich, buttery taste. Swap butter for ¼ cup plus 2 tablespoons of vegetable or canola oil if preferred.
• Brown Sugar- The warm, caramelized sweetness of brown sugar pairs well with the banana and cinnamon flavors.
• Eggs- Binds ingredients together and provides structure.
• Vanilla Extract- Enhances the taste of the banana bread with a subtle vanilla flavor.
• Mix-Ins- If desired, add up to one cup of chopped walnuts or chocolate chips.

🌱 Sustainability Tip: Slice and freeze overripe bananas so you can easily make homemade banana bread whenever it's convenient.

How to Make Sourdough Banana Bread

Here is how to make my sourdough discard banana bread recipe.

Step 1: Preparation. Preheat your oven to 350℉. Grease a standard-sized loaf pan with butter, oil, or cooking spray, and line it with parchment paper.

Step 2: Combine dry ingredients. In a medium-sized mixing bowl, combine the flour, cinnamon, baking soda, and kosher salt. Set aside.

Step 3: Beat together wet ingredients. In a large mixing bowl, use a hand mixer to cream together the softened butter and brown sugar until fluffy. Add the eggs, beating until smooth and lighter in color. Then, mix in the mashed bananas, sourdough discard, and vanilla extract until well combined.

Step 4: Mix batter. Add the dry ingredients to the wet ingredients in the large mixing bowl. Fold them together using a rubber spatula until just combined, being careful not to overmix. If desired, fold chopped walnuts or chocolate chips into the batter.

Step 5: Bake banana bread. Pour the batter into the prepared loaf pan. Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool and serve. Allow the banana bread to cool in the loaf pan for 5-10 minutes before transferring it to a wire rack to cool completely before slicing and serving.

Tips for Success

• Use a kitchen scale to accurately measure ingredients for the most consistent results.
• Line the loaf pan with parchment paper to prevent sticking and make it easier to remove.
• Use very overripe bananas to achieve the sweetest, most intense banana flavor possible.
• Don't overmix the batter to avoid tough, dense banana bread.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me onInstagram,Facebook,Pinterest, or via email at[emailprotected].

More Sourdough Discard Recipes

Sourdough Banana Bread

This Sourdough Banana Bread is super moist and tender, with a sweet caramelized taste and rich banana flavor. It's made using sourdough starter discard, ripe bananas, brown sugar, and a hint of cinnamon.

Servings 12 slices

Calories 231kcal

Author Ashley Petrie, RDN, LDN

Nutrition

Serving: 1slice (no mix-ins) | Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 51mg | Sodium: 200mg | Potassium: 162mg | Fiber: 2g | Sugar: 16g | Calcium: 22mg | Iron: 0.4mg

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.