Healthy Sourdough Banana Bread
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This Healthy Banana Bread is one of those recipes I find myself going back to time and time again. It’s simple, wholesome, and full of flavor, which is exactly what I’m craving when I’m in the mood for a comforting snack. I love how this recipe uses ripe bananas, sourdough discard, and coconut sugar for a lighter, yet still rich, loaf that’s perfect for breakfast or as an afternoon pick-me-up with a cup of tea. The texture is soft and moist, with a hint of cinnamon that gives it just the right amount of warmth.
I made this the other day to use up some sourdough discard and found it to be the perfect way to add a little extra tang to the bread. Plus, it’s a great way to use up those overly ripe bananas sitting on your counter. In about an hour, you’ve got a sliceable, snackable loaf that fills the house with the best aroma, and I guarantee it won’t last long. Whether you’re enjoying it solo or with a slather of peanut butter, this banana bread is sure to be a hit!
Why You’ll Love Healthy Sourdough Banana Bread
- Easy to Make: With just a handful of ingredients you probably already have, this banana bread is super easy to throw together without any fuss.
- Moist and Tasty: The mashed bananas and sourdough discard keep it nice and moist, while the cinnamon gives it a cozy, comforting flavor.
- Perfect for Snacking: This bread makes a great snack or a light breakfast, and it’s the kind of thing you can grab whenever you’re hungry for something sweet but not too heavy.
- Naturally Sweet: Using coconut sugar instead of regular sugar gives the bread a little more depth and keeps it from being too sweet. Plus, it’s got that nice caramel-like flavor.
- Smells So Good: There’s nothing like the smell of banana bread baking in the oven. It’ll fill your kitchen with that warm, cozy aroma you just can’t resist.
Ingredients Needed To Make Healthy Sourdough Banana Bread
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour or gluten-free flour blend
- Ground cinnamon
- Coconut sugar
- Mashed bananas
- Baking soda
- Coconut oil, melted
- Eggs
- Kosher salt
- Vanilla extract
- Sourdough discard
- Milk or kefir
- Walnuts (optional)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Healthy Sourdough Banana Bread
- Preheat the oven and prepare the loaf pan by greasing or buttering it.
- Mash the bananas and mix them with the coconut oil, eggs, vanilla, sourdough discard, and milk or kefir until smooth.
- In a separate bowl, combine the dry ingredients and stir them together.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts if using.
- Pour the batter into the loaf pan and bake until a toothpick inserted comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Commonly Asked Questions
How ripe should the bananas be for banana bread?
The best bananas for banana bread are very ripe with plenty of brown spots. Overripe bananas will give the bread a rich, sweet flavor and make the batter extra moist. If you don’t have overly ripe bananas, you can speed up the process by placing them in a paper bag for a day or two.
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Can I use a different type of flour for this banana bread?
Yes, you can swap the flour for whole wheat or another flour of your choice, but keep in mind the texture and flavor might change. Whole wheat flour will make the bread denser and give it a nuttier flavor. If you’re going for a lighter loaf, stick to all-purpose flour.
Can I substitute the sourdough discard with something else?
If you don’t have sourdough discard, you can use yogurt, applesauce, or even buttermilk as a substitute. The sourdough discard adds a slight tang and depth to the flavor, but the recipe will still work without it, though the flavor profile may change a bit.
How can I store this banana bread to keep it fresh?
Once the banana bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh for a couple of days at room temperature, or you can refrigerate it to extend its shelf life.
Can I freeze this banana bread for later?
Yes, banana bread freezes beautifully. After cooling, wrap the loaf tightly in plastic wrap and then in aluminum foil, or place slices in a freezer bag. It’ll last for about 2-3 months in the freezer. When you’re ready to enjoy it, just thaw it at room temperature or heat up individual slices in the microwave.
Why is my banana bread too dense or too light?
If your banana bread turned out too dense, it could be because the batter was over-mixed or the flour was packed too tightly. On the flip side, if it’s too light, your leavening agents (like baking soda or powder) might need adjusting, or you could try adding more moisture, like an extra banana or a little bit of milk.
Healthy Sourdough Banana Bread
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk or fork
- Spatula or spoon
- Measuring cups and spoons
Ingredients
- 1 ¾ cups all-purpose flour or 1.1 gluten-free flour blend
- 1 ½ tsp ground cinnamon
- ¾ cup coconut sugar
- 1 cup mashed bananas approx. 2–3 ripe bananas
- 1 tsp baking soda
- 8 tbsp coconut oil melted
- 2 eggs
- 1 tsp kosher salt
- 2 tsp vanilla extract
- ½ cup sourdough discard
- ¼ cup milk or kefir dairy or non-dairy
- Optional: 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Grease or butter a 9×5-inch loaf pan.
- In a large bowl, mash the bananas. Add coconut oil, eggs, vanilla, sourdough discard, and milk or kefir. Whisk until smooth.
- In a separate bowl, mix together flour, cinnamon, baking soda, salt, and coconut sugar.
- Add the dry ingredients to the wet and stir until just combined. Fold in walnuts, if using.
- Pour batter into the prepared loaf pan. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Nutrition
This banana bread is perfect for a cozy snack or breakfast and holds up well throughout the week. I love how the sourdough discard adds a subtle depth of flavor, while the coconut sugar gives it a nice, mellow sweetness. Whether you’re using up ripe bananas or just craving something warm and comforting, this one’s a keeper. Enjoy it fresh, or even toasted with a little butter—trust me, it’s irresistible!