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.
Gigi says
Just made this for the first time and it was delicious! I substituted the sour cream for whole milk plain greek yogurt because it’s what I had on hand, and it was great! Will definitely be making this again with different additions. Thank you for another wonderful recipe!
Stephanie says
I do not have any sour cream...but I do have some buttermilk. Do you think buttermilk would still work?
Amy says
Yes that should be fine!
Kelly Langston says
This is a very good banana bread. I'm always glad to find recipes to use sourdough discard; if you hate reading reviews where people change things and then "review" the recipe, stop reading (LOL!). I personally like to see what people do different, but I know not everyone does. I made changes with other reviews in mind in addition to my usual substitutions of 1/2 whole wheat flour/less sugar. when I make quick breads. I used 100g AP flour, then 135g King Arthur White whole wheat; I also added 1/4c each flax meal and wheat bran. I reduced the brown sugar to 100g, and it is PLENTY sweet (for us) with the bananas. I used oil rather than butter (trying to watch cholesterol); add 3/4 tsp each of cinnamon and ginger. So is it the same recipe? Yes and no. One concern I had after reading the reviews that said the bread was dense was that the flour weight measurement of 220g seemed low equaling 2 c of flour. I usually use 120-130 per cup flour, so that is what I did here. My bread, even with the additions of flax meal and wheat bran, is very moist. I also split it into two 8x4 pans (about 520g batter per pan), and they baked about 45 minutes. This way I can freeze one for later. That's all! Thank you for this recipe and incorporating discard! I have made your sourdough bread (and plan to make some tonight for baking tomorrow) and your sourdough zucchini bread, both which are great!
Sandy says
As the owner of a health food store I'm always looking for ways to adjust recipes for so many of my customers who have gallbladder issues or just issues digesting fats and have to watch their sugars. I've been afraid to mess with the ingredients in SD recipes but finally tried it and I'm thrilled it turned out so AMAZING!! I used 1/4 c ghee and 1/4 cup applesauce for the oil, and I used about 1/3 cup of sugar and 2 small scoops of monk fruit (not with erythitol), and I didn't have sour cream so I used plain unswt. coconut yogurt. I added a heaping teaspoon of cinnamon and about 1/4 c chocolate chips. Plus all the other ingredients and it's all I can do to stop eating this!!! So glad to know I can even adjust SD recipes to have less fat and less sugar!! :))
Susan Hale says
I really like this recipe it flavor was great. I like a denser bread, so I'm happy with that. My husband loved it told me make sure I keep this recipe.
Mary says
It tastes kind of bland. I will put nutmeg next time like I usually do in banana bread. It is also very dense. Will try it again.
Brianna Brunson says
I have loved all of your recipes, could I add strawberries to make it a strawberry banana bread? If so how much strawberries would you say? I’m worries about how moist it could be.
Amy says
It will definitely add moisture so I would swap out some of the banana bread. You may need to bake it a little longer but not much!
Judy says
This was amazing!
Lisa says
Turned out delicious! My starter was newer so it didn’t have much sourdough taste to it, but it was the best banana bread I have made in a long time.
Rose Ellenberger says
Delicious!!! So happy I found this recipe, it was the best banana bread I’ve ever eaten! I added a handful of mini chocolate chips and it was just fabulous!