Description
This Sourdough Banana Bread is the perfect way to use up overripe bananas and sourdough discard! It’s incredibly moist, slightly tangy, and packed with rich banana flavor. Whether you’re a seasoned sourdough baker or just starting, this easy recipe will take your banana bread to the next level!
Ingredients
Scale
- 1 cup (240g) mashed ripe bananas (about 3 bananas) 🍌
- ½ cup (120g) sourdough discard (unfed starter) 🌾
- ½ cup (120ml) melted butter or coconut oil 🧈🥥
- ½ cup (100g) brown sugar or coconut sugar 🍯
- 2 large eggs 🥚
- 1 tsp vanilla extract 🌿
- 1 ½ cups (190g) all-purpose flour 🌾
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt 🧂
- ½ tsp cinnamon (optional) 🌿
- ½ cup chopped walnuts or chocolate chips (optional) 🍫🌰
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Mash the bananas in a large bowl. Stir in sourdough discard, melted butter, sugar, eggs, and vanilla. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gently combine the wet and dry ingredients, stirring until just mixed (don’t overmix).
- Fold in walnuts or chocolate chips, if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack. Slice and enjoy!
Notes
Use ripe bananas for maximum sweetness and moisture.
✔ Don’t overmix the batter to keep the bread soft and fluffy.
✔ Let it rest overnight—sourdough banana bread tastes even better the next day!
✔ Try different add-ins like pecans, raisins, or a cinnamon-sugar topping.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American