Sourdough Banana Bread with Sourdough Discard
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Sourdough Banana Bread has become one of my go-to recipes, especially when I’m looking for a way to use up some sourdough discard. The combination of tangy sourdough and the natural sweetness of ripe bananas is just chef’s kiss. It’s moist, flavorful, and perfectly spiced with cinnamon. I first made this when I was on a mission to use up my sourdough starter that I’d been feeding for weeks, and now it’s a staple in our house. The bread comes together in less than 20 minutes, then you pop it in the oven, and before you know it, you have this delicious loaf waiting for you. I love how easy it is, no mixer needed, and it’s perfect for breakfast with a cup of coffee, a snack in the afternoon, or even a light dessert. The addition of walnuts is optional, but it adds a nice crunch and a little extra flavor. If you’re a banana bread fan like me, this sourdough twist is a must-try!
Why You’ll Love Sourdough Banana Bread
- Sourdough Twist: The addition of sourdough discard adds a tangy flavor that perfectly balances the sweetness of the bananas for a unique twist on classic banana bread.
- Quick and Easy: No fancy equipment needed! Just a bowl, a whisk, and a loaf pan. It’s simple, fast, and perfect for when you want a comforting treat without much fuss.
- Moist and Flavorful: Thanks to the ripe bananas and melted butter, this banana bread is incredibly moist and packed with flavor. It’s the kind of bread that gets better as it sits.
- Perfect for Any Time of Day: Whether it’s breakfast, a snack, or dessert, this banana bread is versatile and satisfying any time you need a little something sweet.
- Optional Crunch: Toss in some chopped walnuts for a bit of crunch, or leave them out if you prefer. Either way, it’s delicious, but the extra texture is a nice bonus!
Ingredients Needed To Make 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
- Baking soda
- Kosher salt
- Sugar
- Mashed bananas (about 2-3 medium ripe bananas)
- Sourdough discard
- Butter, melted
- Eggs
- Vanilla extract
- Milk (dairy or non-dairy)
- Chopped 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 Sourdough Banana Bread
- Preheat the oven: Get your oven hot and prepare a loaf pan by greasing it.
- Mix wet ingredients: In a bowl, mash the bananas and combine them with melted butter, eggs, sourdough discard, vanilla, and milk. Whisk everything together.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and sugar.
- Mix wet and dry ingredients: Add the dry ingredients to the wet ones and mix until just combined. If you’re using walnuts, fold them in gently.
- Bake: Pour the batter into the prepared loaf pan and bake until a toothpick comes out clean.
- Cool: Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.
Commonly Asked Questions
Can I use ripe bananas that have brown spots?
Yes, ripe bananas with brown spots are perfect for banana bread! In fact, they’re often sweeter and will make your bread more flavorful. The riper, the better!
What can I substitute for the sourdough discard?
If you don’t have sourdough discard on hand, you can easily substitute it with regular buttermilk or plain yogurt. Just keep in mind that it’ll change the flavor slightly, but it will still be delicious!
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Can I add other mix-ins like chocolate chips or nuts?
Absolutely! Feel free to add chocolate chips, pecans, or even dried fruit to the batter. Just make sure you fold them in gently so you don’t overwork the dough.
How do I store leftover banana bread?
Store leftover banana bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for a few days, or you can refrigerate it for up to a week.
Can I freeze banana bread?
Yes! You can easily freeze banana bread by wrapping it tightly in plastic wrap and then aluminum foil. It will last in the freezer for up to three months. When you’re ready to enjoy it, just thaw it at room temperature or pop it in the microwave for a few seconds.
How can I make sure my banana bread is moist?
Make sure not to overmix the batter, as this can lead to a dense and dry loaf. Also, don’t skip the cooling step! Let the banana bread cool properly so it maintains its moisture.
Can I double this recipe to make more loaves?
Yes, you can double the recipe to make two loaves. Just divide the batter evenly between two pans and check for doneness by inserting a toothpick into the center. If it comes out clean, your banana bread is ready!
More Banana Recipes You’ll Love
Sourdough Banana Bread
Equipment
- 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
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup sugar
- 1 cup mashed bananas about 2–3 medium ripe bananas
- ½ cup sourdough discard
- 8 tbsp 1 stick butter, melted
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup milk dairy or non-dairy
- Optional: 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F. Grease or butter a 9×5-inch loaf pan.
- In a large bowl, mash the bananas. Add melted butter, eggs, sourdough discard, vanilla, and milk. Whisk until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and sugar.
- Add the dry ingredients to the wet ingredients. Mix until just combined. If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
This banana bread has quickly become a go-to in my kitchen, especially when I’ve got some ripe bananas hanging around. It’s so easy to make, and the flavor is just the right mix of sweet and comforting. Plus, the addition of sourdough discard gives it a little something extra without being overpowering. I love how it comes out moist every time and is perfect for a cozy morning or an afternoon snack.