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.
I keep a separate jar in my fridge to collect sourdough discard for recipes such as sourdough pancakes, sourdough pizza, sourdough zucchini bread, and more discard recipes.
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
- eggs
- 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.
- salt
- 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.
To the 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 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!
Common questions
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.
Other recipes you may like to try:
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Sourdough Banana Bread Recipe
EQUIPMENT
- 9" x 5" loaf pan
- Mixing Bowls
- Measuring cups/spoons
- Spatula
INGREDIENTS
Wet Ingredients
- 8 tablespoons (113 g) unsalted butter
- 1 cup (200 g) dark brown sugar (OR light brown OR white sugar)
- 2 large eggs
- 3 medium (350 g) very ripe bananas (mashed)
- 3 tablespoons (45 g) sour cream
- 1 teaspoon (5 g) vanilla extract
- ½ cup (125 g) unfed sourdough starter (or active starter)
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) fine sea salt
Optional
- ½ cup chopped walnuts (or pecans)
INSTRUCTIONS
- 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.
NOTES
- 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.
Jessica says
New go to recipe for banana bread. SUPER moist and great flavor. Mine did take longer to get done then the recipe states. My super picky husband also said it was excellent.
Melissa Jon says
We LOVE this recipe for banana bread. I did replace the brown sugar with coconut sugar to try and make it “healthier” and it was still super tasty. It’s my go-to for banana bread now.
Steven says
The absolute best. I also use an active leaven to give it a nice flavor. Finally able to use the homemade vanilla bean extract. Thanks for this delicious recipe☯️
Christina Norman says
This is the best banana bread! My family loved it! We actually love to add heath bar bits to it instead of nuts and chocolate chips. It has been a huge hit!
Christina N says
I also forgot to mention that I made it in one mini loaf pan and the rest in a regular loaf pan. The mini only took about 30 minutes to bake.
Kristin says
Best recipe I’ve ever made! Cooked mine 60 minutes though (50 was wet still) and my starter was somewhat active and still turned out great! Mine rose beautifully.
Jackie C says
Making today for the 2nd time in a month. Love your recipes with sourdough starter. Thank you for sharing! This banana bread is my new favorite. I like the moistness inside, crunch on the outside. The sour cream and brown sugar are wonderful in this recipe. I haven’t seen this “creaming” method in a recipe before. But it works great! Fantastic flavor! PS. Sooo glad no cinnamon in this recipe.
JB says
I made this yesterday with minor variations.
1 cup very active starter just thick enough to both bubble and rise some. This extra starter offsets using whole wheat pastry flour as the wheat flour I use requires considerably more moisture than all purpose flour. This results in a very nice looking and super tasty loaf. Cooking time was about 65 minutes.
Emilia says
Our new favorite banana bread.
Renee says
Could I use Bob’s Red Mill 1 to 1 Gluten Free flour?
Amy says
Yes you should be able to use it in place of the flour.
Jessica says
This is what I did and it turned out great!
Sabrina says
since I bake so much I never have discard. Can I make this recipe with room temperature starter or even active starter?
Amy says
Hi Sabrina, yes you can!