Sourdough Bread Recipe: Sourdough Banana Bread

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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!)

Author: Roselle Blore @howtomakesourdough
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.

Find it online: https://howtomakesourdough.com/sourdough-bread-recipe-sourdough-banana-bread/