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sourdough banana bread on a white platter, with a slice cut off.
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Sourdough Banana Bread Recipe

This easy Sourdough Banana Bread is soft, moist, sweet, and lightly tangy from sourdough discard. It’s the perfect quick bread recipe for using up leftover discard and ripe bananas, and it can be customized with walnuts, chocolate chips, or your favorite banana bread add-ins.
Prep Time10 minutes
Cook Time33 minutes
Cooling Time30 minutes
Total Time1 hour 13 minutes
Course: adult snack, Breakfast, Dessert
Cuisine: American
Servings: 10
Author: Kellie
Cost: $8

Equipment

  • hand mixer or stand mixer
  • mixing bowls
  • measuring cup
  • measuring spoons
  • spatula
  • whisk
  • 9 inch loaf pan

Ingredients

  • 1 cup sourdough discard unfed and straight from the fridge is fine
  • 3 ripe bananas mashed, about 1 to 1 1/4 cups
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup melted butter or neutral oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon optional
  • 1/2 cup chopped walnuts or chocolate chips optional

Instructions

  • Preheat the oven to 350°F. Grease or line a 9x5-inch loaf pan with parchment paper.
  • In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, vanilla, and sourdough discard until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon, if using.
  • Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix.
  • Fold in the chopped walnuts or chocolate chips, if using.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool before slicing.

Notes

  • Very ripe bananas will give this bread the best flavor, sweetness, and moisture.
  • Cold sourdough discard works well in this recipe. Since this is a quick bread, the baking soda and baking powder provide the rise.
  • Do not overmix the batter once the dry ingredients are added. Stir just until the flour disappears to keep the bread soft and tender.
  • If the top of the bread is browning too quickly before the center is done, loosely tent it with foil during the last 10 to 15 minutes of baking.
  • Let the bread cool before slicing so it has time to set up properly.
  • Store leftovers tightly wrapped at room temperature for up to 3 days, in the refrigerator for up to 5 to 6 days, or freeze for up to 3 months.

Nutrition

Calories: 316kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 314mg | Potassium: 217mg | Fiber: 2g | Sugar: 20g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg