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Sourdough Bread Recipe: Sourdough Banana Bread
Sourdough banana bread takes the classic banana quick bread recipe to the next level by adding sourdough discard for extra flavor and tenderness.
The natural tang from the sourdough starter/discard perfectly complements the sweetness of ripe bananas, creating a moist, rich loaf with a depth of flavor that traditional banana bread just can’t match.
It’s a great way to use up sourdough discard, and no mixer is required (although, it’s helpful!)
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 1hr 10 min
- Yield: 1 loaf 1x
- Category: Sourdough Baking
- Method: Sourdough Discard
Ingredients
Scale
Dry Ingredients
200g AP flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
Wet ingredients
113g butter, softened to room temperature – can be salted or unsalted
150g dark brown sugar
2 large eggs
80g yogurt
380–400g mashed bananas (about 3 large ripe bananas)
1 tsp vanilla extract
100g sourdough starter/discard
Instructions
Step 1 – Prepare your tools
- Put your oven rack in the lower third and preheat to 350°F (177°C).
- This placement helps prevent the top of the bread from browning too quickly.
- Grease a 9×5-inch metal loaf pan with non-stick spray and set aside.
Step 2 – Mix Dries with dries, and wets with wets
- In a large bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, and salt).
- In a separate medium bowl, whisk together the wet ingredients:
- Beat the butter and brown sugar until smooth,
- Then the sourdough starter,
- Then the eggs one at a time,
- Then the yogurt,
- Last the bananas, and vanilla extract
Step 3 – Combine the two
- Add the wet ingredients to the dry ingredients and gently mix with a spatula or wooden spoon until just combined.
- It’s fine if there are a few lumps
- don’t over-mix!
Step 4 – Baking
- Pour the batter into the greased loaf pan
- Bake for 60–70 minutes at 350F
- Loosely cover with foil halfway through to prevent over-browning
- The bread is done when a toothpick inserted in the center comes out clean, with only a few moist crumbs
- Start checking around 55 minutes as oven times may vary —for example: mine is done at 67 min
- Let the bread cool completely in the pan on a wire rack before slicing.
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