Sourdough Banana Bread Recipe (with discard/active starter)
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This Sourdough Banana Bread is one of those recipes I come back to again and again whenever I have a few overripe bananas on the counter. It’s incredibly moist, packed with banana flavor, and the sourdough discard adds just the right amount of depth to make it taste extra homemade.
It’s perfect for breakfast, an afternoon snack, or a simple dessert with a little butter spread on top. And if you love baking with bananas, be sure to try my Sourdough Banana Muffins and Sourdough Hawaiian Banana Bread for two more delicious ways to use up those ripe bananas.
Quick Look: Sourdough Banana Bread
- Flavor Profile: Moist, tender, and packed with rich banana flavor, and a subtle sourdough tang. It’s perfectly sweet, incredibly comforting, and just the kind of loaf you’ll want to enjoy with your morning coffee or as an afternoon treat.
- Prep Time: 15 minutes
- Bake Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 1 loaf
- Calories: ~331 kcals per serving (based on nutrition panel)
- Cook Method: Baked
- Difficulty: Beginner-friendly – Banana bread is one of the easiest things to bake, and this sourdough version is no different. Just mix the ingredients, pour the batter into a pan, and let the oven do the work. A great recipe for using up overripe bananas and sourdough discard!
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Why You’ll Love This Recipe
- Quick and Easy-This banana bread is simple to make, much like sourdough zucchini bread. You mix the ingredients, fold in the bananas and sourdough discard, pour the batter into a pan, and bake. It comes together quickly, and there’s no kneading or shaping required
- Super Moist-The bread stays soft and tender, similar to sourdough pumpkin bread. The ripe bananas and sourdough discard keep the crumb moist, and the baking soda helps it rise evenly so each slice is rich without being heavy or dry.
- No Waste Recipe-Sourdough banana bread is one of the best ways to use up extra fruit, just like this sourdough apple bread uses extra apples from my garden.. This recipe also puts your leftover starter to good use, adding a subtle, tangy flavor that makes the bread even more delicious. Your first try might not be the best sourdough banana bread ever, but you’ll still love how it cuts down on food waste while offering a rich, satisfying flavor.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sugar: I used white sugar in this recipe, but you can swap in coconut sugar or demerara sugar using the same amount.
- Room-temperature butter: Brings creaminess to this tender sourdough banana bread.
- All-purpose flour: Gives this sourdough banana bread the structure it needs.
- Baking soda: A leavening agent to help the banana bread rise and stay soft and fluffy.
- Salt: Balances the sweetness of the fruit and sugar.
- Sourdough discard: Adding sourdough discard to this recipe slows gluten formation in the batter, resulting in extra tender banana bread. You can also use an active sourdough starter, be sure to use the same amount in grams.
- Vanilla extract: For deeper flavor, I use vanilla extract, not imitation.
- Ripe bananas, mashed: The riper the bananas, the better. I like to freeze my overripe bananas so I always have some ready to use for this tasty sourdough recipe.
- Walnuts: I love the crunch that chopped walnuts or pecans add to this sourdough bread. These are optional, and you can swap them for chocolate chunks, chocolate chips, shredded coconut, or any other mix-in you like.
How to Make Sourdough Banana Bread
- Preheat the oven to 350°F. Grease an 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides so you can lift the bread out easily. Set aside.
- In a stand mixer bowl with a paddle attachment, cream together room-temperature butter and sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Once combined, add the eggs one at a time, beating on medium speed until the batter is light, fluffy, and pale yellow. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
- On stir/low speed, alternate adding the dry ingredients and sourdough discard to the egg mixture. Stop occasionally to scrape the bowl sides. Mix until only a few streaks of flour remain.
- Add the mashed banana and vanilla extract and mix on low just until combined. If using mix-ins, gently fold them into the batter.
- Pour the batter into the prepared loaf pan. Sprinkle with extra chopped nuts or chocolate chips, if desired. Bake for 50-60 minutes or until a toothpick comes out clean. The internal temperature of the baked banana bread should be 200-205°F.
- Remove from the oven and let cool on a wire rack for 10 minutes before slicing. Enjoy!
McKenna’s Helpful Tips
- Go for really ripe bananas. The more ripe, the sweeter and moister your bread will be. I like to freeze extra ripe bananas so I always have some ready to use.
- Don’t overmix. Once you add the bananas and sourdough discard, fold gently. Overmixing can make the bread dense instead of soft and tender.
- Mix-ins are up to you. Walnuts, pecans, chocolate chips, or shredded coconut all work. Chocolate chip banana bread is a classic for a reason. You can even mix a couple of these together.
- Check if it’s done the easy way. Stick a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready. Keep an eye on it near the end since ovens can bake a little differently.
How to Store
Let your sourdough banana bread cool, then wrap it in plastic wrap, foil, or put it in an airtight container to stay fresh on the counter for 3 to 4 days. For longer storage, slice the bread, wrap each piece, and put them in a freezer bag. It will keep for up to 3 months. When you’re ready to enjoy a slice, let it thaw on the counter or heat it in the microwave for a few seconds to get that fresh-baked softness back.
FAQs
For sure! Instead of walnuts, try chocolate chips like in chocolate chip banana bread, or add shredded coconut for extra texture, like my Sourdough Hawaiian Banana Bread recipe. You can swap part of the all-purpose flour for whole wheat flour for a nuttier flavor and more fiber. A little cinnamon gives it a warm, spiced kick.
Absolutely! This is a fun way to bake smaller portions of your sourdough bread. Make sure to adjust the baking time a little since mini loaves bake a bit faster. Or if you’re looking for another grab-and-go snack, you can make my Sourdough Banana Muffins!
You sure can. Sourdough starter discard works great in this banana bread. If you want, you can also use a fresh, active starter. Be sure to measure the same amount in grams for best results.
Yes, you can swap brown sugar for white sugar without any problem. Brown sugar adds a little extra moisture and a mild caramel flavor that makes the bread even richer. If you don’t have brown sugar, coconut sugar or demerara sugar work well too.
If you tried this Sourdough Banana Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Banana Bread Recipe
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Ingredients
- 113 grams unsalted butter, softened 1/2 cup
- 200 grams sugar 1 cup
- 2 eggs room temperature
- 230 grams all-purpose flour 1 2/3 cups
- 6 grams baking soda 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 100 grams sourdough discard 1/3 cup
- 275 grams overripe bananas, mashed 1 cup, about 3-4 medium bananas
- 4 grams vanilla extract 1 teaspoon
- 65 grams chopped walnuts, optional 1/2 cup
Instructions
- Preheat the oven to 350 degrees F and grease and line an 9 x 5 inch loaf pan with a parchment paper sling for easy removal. Set aside.
- In a bowl of a stand mixer with a paddle attachment, cream room-temperature butter and sugar on medium speed until light and fluffy, about 2-3 minutes. This can also be done with a hand mixer.113 grams unsalted butter, softened, 200 grams sugar
- Once combined, add the eggs to the mixture, one at a time. Continue to beat on medium speed until it is light, fluffy, and pale yellow in color. Stop to scrape the sides of the bowl when necessary.2 eggs
- In a separate bowl, add the flour, baking soda, and salt and whisk until combined. Set aside.230 grams all-purpose flour, 6 grams baking soda, 3 grams salt
- While mixing on stir/low, alternate adding the dry ingredients and sourdough discard to the egg mixture. Occasionally stop mixing to scrape the sides of the bowl. Mix until there are just a few streaks of flour left.100 grams sourdough discard
- Lastly, add the mashed banana and vanilla extract to the batter. Mix on low until just combined.275 grams overripe bananas, mashed, 4 grams vanilla extract
- If adding mix-ins, gently fold into the batter using a rubber spatula.65 grams chopped walnuts, optional
- Add the batter to the prepared loaf pan. Sprinkle with additional chopped nuts or chocolate chips on top, if desired. Bake for 55-65 minutes or until a toothpick comes out clean or with a few moist crumbs. Begin to check at 55 minutes.
- Remove from the oven and cool in the pan for 30 minutes before placing on a wire rack to cool completely. For easiest slicing, wait at least an hour. Enjoy!
This is the best banana bread by far! It’s moist and full of flavor. It’s now my go to banana bread. I have 4 loaves in the oven now. It freezes really well and doesn’t lose texture or flavor
The fact that it’s become your go-to banana bread is such a huge compliment. Thank you for taking the time to share your experience!
Delicious and easy to make. I made 1½ x your recipe and made 2 different sizes loaves.
Thanks for an amazing recipe 😋
Thank you so much! I’m so thrilled to hear you enjoyed the recipe and that scaling it worked well. I appreciate you taking the time to share your experience!
My loaf has good flavor but is very dense. Do you know? Maybe I mixed it too much?
Overmixing can definitely make banana bread dense, so that’s a good thought. You want to mix just until everything is combined.
Another common cause is expired baking soda, which can prevent a good rise. It’s worth checking the expiration date! I’m glad the flavor was good, and I hope your next loaf turns out lighter!
Can I make the batter and put it in the fridge overnight and bake it the next morning?
Yes, you can absolutely do that! Cover the batter tightly and refrigerate it overnight—then let it sit at room temperature for about 20–30 minutes the next morning while the oven preheats. This gives the batter a chance to take off the chill before baking. It’s a great way to enjoy fresh banana bread with minimal effort in the morning!
I doubled this recipe and used smaller loaf and round pans. They turned out great! Really good recipe
I’m so glad to hear that! Doubling the recipe and using smaller pans is a great idea—so happy it worked out well for you. Thanks for giving it a try and for taking the time to share!
Would I be able to dbl this recipe & bake in a larger loaf pan? The pan I want to use is a 13 x 4. Thank you, love your recipes!
Hi Chelsea! Thank you so much—I’m so glad you’re enjoying the recipes! Yes, you can definitely double the recipe for a 13×4 loaf pan! Just keep an eye on the bake time—it may take a bit longer than a standard loaf, so I’d start checking around the 55–60 minute mark and use a toothpick or skewer to check for doneness. Let me know how it turns out!
I turned this bread recipe into muffins for my kids and they loved them as did I. So delicious!
Love this idea, Zenia! Thank you for sharing.
I made this recipe last Saturday and it did not last the weekend! What a fabulous recipe, it will be a staple in my house for sure. I did cook my loaf for about 5 minutes less, but everyone’s oven is different! So I would recommend watching your loaf in the last 5-10 mins of cooking so you don’t overcook it! My loaf was so moist and delicious!
Hi Sarah! I am thrilled to hear you loved the Sourdough Banana Bread – it is a staple in our household. Thank you for sharing that tip, as well!