Looking for a delicious way to use your sourdough discard? This sourdough banana bread recipe combines the tangy flavor of sourdough starter with the sweet richness of ripe bananas. It’s a perfect breakfast treat or afternoon snack that puts your discard to good use while creating a moist, flavorful quick bread with a tender crumb. Whether you’re an experienced sourdough baker or just starting out, this easy recipe will quickly become a family favorite.
Delicious Sourdough Banana Bread Recipe
This sourdough banana bread is the perfect way to use your sourdough discard while creating a delicious, moist quick bread. The tangy sourdough flavor complements the sweetness of ripe bananas, creating a uniquely flavorful treat that’s perfect for breakfast or an afternoon snack.
Recipe Overview
- Prep Time: 20 minutes
- Rest Time: 30 minutes (optional for more sourdough flavor)
- Bake Time: 60-65 minutes
- Total Time: 1 hour 50 minutes
- Servings: 1 loaf (8-10 slices)
- Difficulty: Easy
Ingredients
- 1 cup (240g) sourdough discard/starter (100% hydration)
- 3 very ripe medium bananas, mashed (about 1 cup)
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Fork (for mashing bananas)
- Measuring cups and spoons
- Cooling rack
Instructions
Step 1
Preheat and Prepare Your Pan
Begin by preheating your oven to 350°F (175°C). This temperature ensures even baking and prevents the outside from browning too quickly while the center remains undercooked.
Next, prepare your 9×5-inch loaf pan:
- Grease thoroughly with butter or cooking spray, paying special attention to the corners
- Line with parchment paper, leaving about 2 inches of overhang on the long sides
- The parchment overhang acts as handles for easy removal once baked
Pro tip: The parchment paper prevents sticking and makes cleanup effortless, especially important with banana bread’s naturally sticky texture.
Step 2
In a large mixing bowl, mash the ripe bananas with a fork until they reach a smooth consistency with some small chunks remaining. The bananas should be well-broken down but don’t worry about achieving a completely uniform texture—those little pieces will add delightful bursts of banana flavor throughout your bread.
Once mashed, add the melted butter to the banana mixture and stir thoroughly until well combined. The butter should be cooled slightly but still liquid to prevent it from solidifying when it hits the cooler bananas. Mix until the ingredients are evenly distributed and the mixture has a glossy, cohesive appearance.
Step 3
Add the sourdough discard (or active starter), 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar to the mashed banana mixture. Using a whisk or large spoon, combine all ingredients until the mixture is well blended and smooth.
Pro tip: Make sure your eggs are at room temperature for easier mixing. If you forgot to take them out ahead of time, place them in a bowl of warm water for 5-10 minutes before cracking.
The batter should have a rich, golden color from the brown sugar and a slight tang from the sourdough starter. Don’t worry if you see small lumps of banana – these will add lovely texture to your finished bread.
Step 4
In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Make sure to break up any lumps in the flour by whisking thoroughly – this ensures even distribution of the leavening agents and spices throughout your sourdough banana bread.
Pro tip: Sifting the dry ingredients together can help create an even lighter texture, though whisking works perfectly well for most home bakers.
Step 5
Combine wet and dry ingredients carefully. Using a rubber spatula, gradually add the flour mixture to the wet banana-starter mixture. Stir gently in a folding motion, turning the bowl as you go. The key here is to mix just until the dry ingredients are incorporated and no flour streaks remain visible—avoid overmixing, which can lead to tough, dense bread.
If you’re adding nuts, such as chopped walnuts or pecans, fold them in during the final few stirs. This ensures even distribution without overworking the batter. The finished mixture should look slightly lumpy and rustic, which is exactly what you want for tender, moist banana bread.
Step 6
Optional: Let the batter rest for enhanced flavor development
Once your batter is well combined, consider allowing it to rest at room temperature for 30 minutes. This resting period gives the sourdough starter additional time to work its magic, developing deeper, more complex flavors throughout the banana bread.
During this time:
- Cover the bowl with a clean kitchen towel to prevent the surface from drying out
- The natural acids in the sourdough will continue to interact with the other ingredients
- You may notice the batter becoming slightly more bubbly or active
Note: While this step is optional, it’s particularly worthwhile if you’re using a less active starter or prefer a more pronounced sourdough tang in your finished bread.
Step 7
Pour the batter into the prepared loaf pan and use a spatula to smooth the top evenly. The batter should fill about 2/3 of the pan, leaving room for the bread to rise during baking.
For an extra touch of texture and flavor, you can sprinkle additional chopped nuts on top of the smoothed batter. This creates a beautiful presentation and adds a delightful crunch to each slice.
Pro tip: Gently tap the pan on the counter a couple of times to release any air bubbles and ensure even distribution of the batter.
Step 8
Bake the banana bread in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The sourdough starter may cause the bread to take slightly longer than traditional recipes, so don’t worry if it needs the full baking time.
Important tip: If you notice the top browning too quickly during baking, tent the loaf with aluminum foil after about 40 minutes. This prevents over-browning while allowing the interior to finish cooking properly.
The finished bread should have a golden-brown crust and spring back lightly when touched. The aroma of baked bananas and sourdough will fill your kitchen when it’s ready.
Step 9
Allow the bread to cool in the pan for 10 minutes before attempting to remove it. This brief cooling period helps the structure set and prevents the bread from breaking apart during transfer.
After 10 minutes, carefully use the parchment paper overhang as handles to lift the loaf out of the pan and transfer it to a wire cooling rack. The parchment paper makes this process much easier and reduces the risk of damaging your beautiful sourdough banana bread.
Important: Let the bread cool completely on the wire rack before slicing – this typically takes 1-2 hours. While it’s tempting to cut into warm bread, allowing it to cool fully ensures:
- The crumb sets properly for clean, even slices
- Maximum flavor development as the bread finishes its final textural changes
- Prevention of gummy or dense spots that can occur when cutting too early
Once fully cooled, your sourdough banana bread will slice beautifully and showcase the perfect tender crumb you’ve worked to achieve.
Why Use Sourdough Discard in Banana Bread?
If you maintain a sourdough starter, you know the pain of constantly discarding half of it during feedings. Using that discard in banana bread is not only economical but also adds wonderful flavor complexity. The natural tanginess of the sourdough complements the sweetness of ripe bananas for a bread that’s more interesting than standard banana bread.
Tips for Perfect Sourdough Banana Bread
- Use very ripe bananas – The riper (more black spots), the better! They provide natural sweetness and moisture.
- Room temperature ingredients – Make sure eggs and sourdough starter are at room temperature for better incorporation.
- Don’t overmix – Stir just until ingredients are combined to keep the bread tender.
- Let it rest – Allow the batter to sit for 30 minutes before baking for more sourdough flavor development.
- Tent with foil – If the top is browning too quickly during baking, cover loosely with aluminum foil.
Variations
Once you master the basic sourdough banana bread recipe, you can try these delicious variations:
Sourdough Chocolate Chip Muffins
Transform this recipe into muffins by adding 3/4 cup chocolate chips and baking in a muffin tin for 20-25 minutes.
Sourdough Blueberry Muffins
Another great option for sourdough discard muffins is adding 1 cup fresh or frozen blueberries to the batter. The sourdough discard blueberry muffins have a wonderful tang that pairs perfectly with the sweet-tart berries.
Check out our banana bread recipe for more banana bread variations!
