Make the best sourdough banana bread using overripe bananas, sourdough starter, butter, flour, brown sugar, and eggs. It's an easy way to transform your sourdough discard into a moist and fluffy treat!
You're going to love the unbeatable flavor and texture of this sourdough banana bread recipe. It's a sourdough recipe that you'll want to make over and over again.
In this recipe, the older and tangier your unfed sourdough starter, the better! It's what gives this quick sourdough bread its special flavor.
Sourdough banana bread ingredients
- sourdough starter discard: While this recipe was created to use leftover unfed sourdough starter, you can also use an active starter.
- overripe bananas: Bananas grow sweeter and more flavorful as they ripen. If necessary, unripe bananas can be baked to accelerate the ripening process.
- butter: While butter provides a delightful, rich flavor to this bread, you can substitute it with vegetable oil if preferred.
- vanilla extract
- sour cream: Helps to make the bread tender, moist, and more flavorful.
- dark brown sugar: I tried the recipe with dark brown sugar, light brown sugar, and white sugar. I liked the taste of dark brown sugar the most because it gives a richer flavor, but any of these sugars will work well.
- all-purpose flour: You can also use different flours like whole wheat, einkorn, or spelt in this recipe. If the batter is too runny, add a bit more flour; if it's too thick, add a little water to thin it out.
- leavening agents: Baking soda and baking powder are used as leavening agents for this quick bread recipe. Make sure to verify the expiration dates to guarantee that your baked goods turn out as expected.
- optional: Add ½ cup of chopped nuts or chocolate chips to the batter to enhance the banana flavor.
How to make the best sourdough banana bread
You can prepare this recipe either by hand or using a stand mixer or an electric hand mixer.
Step 1: Make the batter
Adjust the oven rack to the center position and preheat the oven to 350°F (176°C).
Mix the dry ingredients together in a large bowl with a whisk and set aside.
NOTE: Don't skip this step! It's vital to mix the baking powder and baking soda with the flour to evenly blend them into the batter later.
In a small bowl use a fork to mash the bananas until smooth and set aside.
In a third bowl, melt the butter in the microwave.
Add the flour mixture to the wet ingredients and stir until just combined making sure not to overmix the batter.
Step 2: Bake
Pour the batter into a lightly greased 9" x 5" loaf pan and bake for 50-60 minutes or until a toothpick or a cake tester inserted in the middle comes out clean.
Step 3: Cool
Let the banana bread cool in the loaf pan for 15 minutes.
Run a knife around the inside of the pan to help release the loaf and transfer it to a wire rack. Let the loaf sit on a cooling rack until it cools down. This will make it easier to handle and allow it to firm up slightly before slicing.
Serve warm slices of sourdough banana bread smothered with homemade butter for a delicious treat!
You may want to double the recipe!
What if my bananas aren't ripe?
If your bananas aren't ripe, it's easy to get them ready for banana bread!
Preheat your oven to 250°F (121°C) and place the bananas on a baking sheet. (Don't peel them!)
Bake for 30-40 minutes or until they start to turn brown. Let them cool completely before using.
How can I measure flour accurately without a kitchen scale?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale.
To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top.
This should give you the most accurate measurement for flour without a kitchen scale.
How to store
After the loaf has cooled entirely, wrap it tightly in plastic wrap and store it on your kitchen counter at room temperature for up to three days.
If you want to freeze banana bread, you can do it in individual slices, half a loaf, or the whole loaf. To freeze, ensure the banana bread is completely cool.
First, wrap it tightly in aluminum foil and then place it in a plastic freezer bag. Remove any excess air from the bag before sealing it to prevent freezer burn. It will stay good in the freezer for up to three months.
When you're ready to enjoy it, allow the banana bread to thaw at room temperature while still in its wrapper for a few hours. You can quickly warm individual slices in the microwave on high for 30 seconds.
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Sourdough Banana Bread Recipe
- 9" x 5" loaf pan
- Mixing Bowls
- Measuring cups/spoons
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) fine sea salt
- ½ cup chopped walnuts (or pecans)
- Preheat oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan.
- Whisk the flour, salt, baking powder, and baking soda together in a bowl and set aside. In a separate bowl mash the bananas with a fork until smooth and set aside.
- In a third bowl, melt the butter in the microwave. To the melted butter add the brown sugar, eggs, sourdough starter discard, vanilla extract, sour cream, and mashed bananas and stir them with a spatula until the mixture is smooth.
- Add the wet and dry ingredients together and stir until just combined. (Do not over mix!) If adding walnuts, gently fold them into the batter with a spatula.
- Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the loaf pan for 15 minutes. Next, gently run a knife along the inside of the pan to help release the loaf. Carefully transfer it onto a wire rack. Let the loaf rest on the cooling rack until it cools down, making it easier to handle and allowing it to set slightly before you slice it.
- Store at room temperature for up to 3 days, wrapped in plastic wrap or in a container with a lid.
- Store in freezer for up to 3 months tightly wrapped in foil and plastic.