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Sourdough Banana Bread Recipe (with discard/active starter)

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Sourdough Banana Bread is moist, flavorful, and a no-waste recipe that uses ripe bananas and sourdough discard for a delicious treat!

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One of my momโ€™s favorite treats to bake during my childhood had to be her banana bread recipe.

This recipe never lasted more than a dayโ€ฆpast the afternoon even!

It checks all the boxesโ€”packed with banana flavor, extra moist, easy to make, and absolutely delicious. What more could you want?

Now in my own kitchen, Iโ€™m on a mission to give all my family-favorite recipes a sourdough twist. 

Banana bread, just like my Sourdough Banana Cake and Sourdough Peanut Butter Banana Muffins, is the perfect recipe to pull out whenever those bananas have been neglected and its no-waste motto fits perfectly as an easy recipe to use up any sourdough discard as well. 

Itโ€™s the perfect recipe for all your favorite mix-ins! We love adding chopped walnuts to our loaf, but chopped pecans, chocolate chips, or just plain are also delicious.

So grab those brown bananas and letโ€™s get baking!

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All you need are 5 simple ingredients to make this Easy Sourdough Tortillas recipe. Homemade flour tortillas are soft and tender and can be made quickly with sourdough discard, or with all the gut-healthy benefits from an active starter and a long fermentation. Sourdough Tortillas are a must for your next Taco Tuesday.

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Looking for more delicious recipes? Check out:

Sourdough Crispy Chicken Bacon Ranch Wraps Recipe:
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Sourdough Flatbread Recipe (With Active Starter or Discard):
https://simplicityandastarter.com/sourdough-flatbread-recipe/

Easy Stuffed Cheese Sourdough Flatbread Recipe:
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All you need are 5 simple ingredients to make this Easy Sourdough Tortillas recipe. Homemade flour tortillas are soft and tender and can be made quickly with sourdough discard, or with all the gut-healthy benefits from an active starter and a long fermentation. Sourdough Tortillas are a must for your next Taco Tuesday.

RECIPE: https://simplicityandastarter.com/sourdough-tortillas-recipe/

SOURDOUGH STARTER PACK: https://sunny-artisan-7227.ck.page/products/simple-sourdough-starter-pack

ORDER MY COOKBOOK: https://sunny-artisan-7227.ck.page/6380bec38f

SOURDOUGH GIFT GUIDE: https://simplicityandastarter.com/sourdough-gift-guide-15-thoughtful-gifts-for-home-bakers/

SUBSCRIBE โ–บ / @simplicityandastarter

Join My Newsletter: https://sunny-artisan-7227.ck.page/3e0277000e

_________________________________________________________________________________

Looking for more delicious recipes? Check out:

Sourdough Crispy Chicken Bacon Ranch Wraps Recipe:
https://simplicityandastarter.com/sourdough-crispy-chicken-wraps/

Sourdough Flatbread Recipe (With Active Starter or Discard):
https://simplicityandastarter.com/sourdough-flatbread-recipe/

Easy Stuffed Cheese Sourdough Flatbread Recipe:
https://simplicityandastarter.com/stuffed-sourdough-flatbread/

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Simplicity and a Starter earns commissions on linked items

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Clear Proofing Container: https://amzn.to/4b2Yx4Y
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Why Youโ€™ll Love This Recipe

Quick and Easy

Baking sourdough banana bread involves no complicated steps. Just simple ingredients like white sugar, all-purpose flour, and sourdough discard. This easy sourdough discard banana bread recipe comes together pretty fast, a good bet for those hectic days when you still need to eat. 

Super Moist

This banana bread is unbelievably moist and soft. Ingredients like room-temperature butter, sourdough discard, and ripe bananas make every bite rich and tender, while baking soda gives it a light, fluffy rise. Once you try it, youโ€™ll never go back to dry banana bread again!

No Waste Recipe

Sourdough banana bread is one of the best ways to use up overripe bananas without letting them go to waste. This recipe also puts your sourdough discard or leftover starter to good use, adding a subtle, tangy flavor that makes the bread even more delicious.

Ingredients Needed

Hereโ€™s an overview of the ingredients:

Sugar: I used white sugar for this recipe, but other types of sugar, such as coconut sugar or demerara sugar, can be substituted for a 1:1 ratio.

Butter at room temperature: Brings creaminess to this tender sourdough banana bread.

All-purpose flour: Gives this sourdough banana bread much-needed structure.

Baking soda: A leavening agent to help the banana bread rise so that it is 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 starterโ€”just be sure to use the same amount in grams.

Vanilla extract: For deeper flavor, use vanilla extract instead of imitation.

Ripe bananas, mashed: The more ripe the banana, the better! I will often freeze my overripe bananas. That way, I always have ripe bananas on hand for this delicious sourdough recipe.

Walnuts: I love the crunch that chopped walnuts or pecans add to this sourdough banana bread. These are optional, thoughโ€”you can swap them for chocolate chunks, chocolate chips, shredded coconut, or any other mix-in you like.

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Supplies

Stand mixer or electric mixer

Mixing bowls

Loaf pan

Kitchen scale

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    How to Make Sourdough Banana Bread

    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.

    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.

    In a separate bowl, add the flour, baking soda, and salt and whisk until combined. Set aside.

    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.

    Lastly, add the mashed banana and vanilla extract to the batter. Mix on low until just combined.

    If adding mix-ins, gently fold into the batter.

    Add the batter to the prepared loaf pan. Sprinkle with additional chopped nuts or chocolate chips, if desired. Bake for 55-65 minutes or until a toothpick comes out clean. 

    Remove from the oven and cool on a wire rack for 10 minutes before slicing. Enjoy!

    How to Serve

    Once your banana bread is out of the oven and cooled, itโ€™s time to serve it! You can enjoy it just as it is, warm and fresh. Or make things even better by spreading a little softened butter or even peanut butter on it. You could also drizzle some honey for a sweet flavor or add a dollop of whipped cream. Itโ€™s perfect for breakfast, a snack, or a simple dessert, whatever works for you. 

    How to Store

    Once your sourdough banana bread has cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Itโ€™ll stay fresh at room temperature for about 3 to 4 days. Honestly, it get even better the day after itโ€™s baked!

    Want to keep it longer? Slice the bread, wrap each slice in plastic wrap, and store them in a freezer bag. Itโ€™ll keep in the freezer for up to 3 months. When youโ€™re ready to enjoy, just thaw it or pop it in the microwave for a few seconds.

    FAQs

    Can I add mix-ins to this Sourdough Banana Bread recipe?

    No one is preventing you to make some fun substitutions and variations. Instead of walnuts, why not use chocolate chips or even shredded coconut for added texture? Chocolate chip banana bread is a thing, you know. Add a teaspoon of cinnamon for a spiced twist.

    Can I make mini loaves instead of one big loaf?

    Yes, you can make mini loaves instead of using a standard loaf pan. This is a fun way to bake smaller portions of your sourdough bread, and yes, theyโ€™re just as delicious! Just make sure to adjust the baking time a little since mini loaves bake a bit faster. Keep an eye on them and check for doneness with a toothpick.

    Can I add sourdough starter discard instead of an active starter?

    You sure can! Sourdough starter discard works wonders in this banana bread recipe. It slows gluten formation, making your banana bread extra tender. If you prefer, you can also use a fresh, active sourdough starter. Just be sure to measure the same amount in grams for best results.

    Can I use brown sugar instead of white sugar when baking sourdough banana bread?

    Yes, you can easily swap brown sugar for white sugar. The brown sugar adds moisture and a subtle caramel flavor, making the bread taste even richer. If you donโ€™t have brown sugar, both coconut sugar and demerara sugar are great substitutes, and you can use them in a 1:1 ratio.

    Happy baking!

    Craving More Banana Recipes?

    Sourdough Hawaiian Banana Bread

    Sourdough Banana Cake

    Sourdough Peanut Butter Banana Muffins

    sliced sourdough banana bread

    Sourdough Banana Bread Recipe

    Yield: 9 x 5 inch loaf
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes

    Sourdough Banana Bread is moist, flavorful, and a no-waste recipe that uses ripe bananas and sourdough discard for a delicious treat!

    Want To Save This Recipe?

    Enter your email below, and weโ€™ll send it straight to your inbox! Plus, youโ€™ll get my newest sourdough recipes and best tips every week!

    Ingredients

    • 113 grams (1/2 cup) unsalted butter, softened
    • 200 grams (1 cup) sugar
    • 2 eggs, room temperature
    • 230 grams (1 2/3 cups) all-purpose flour
    • 6 grams (1 teaspoon) baking soda
    • 3 grams (1/2 teaspoon) salt
    • 100 grams (1/3 cup) sourdough discard
    • 275 grams (1 cup) mashed bananas, about 3-4 medium bananas
    • 4 grams (1 teaspoon) vanilla extract
    • 65 grams (1/2 cup) chopped walnuts (optional)

    Instructions

    1. 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.

    2. 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.

    113g (1/2 c) unsalted butter, softened, 200g (1 cup) sugar

    3. 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, room temperature

    4. In a separate bowl, add the flour, baking soda, and salt and whisk until combined. Set aside.

    230g (1 2/3 c) flour, 6g (1 tsp) baking soda, 3g (1/2 tsp) salt

    5. 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.

    100g (1/3 c) sourdough discard

    6. Lastly, add the mashed banana and vanilla extract to the batter. Mix on low until just combined.

    275g (1 c) mashed bananas, 4g (1 tsp) vanilla

    7. If adding mix-ins, gently fold into the batter using a rubber spatula.

    65g (1/2 c) chopped walnuts or 85g (1/2 c) chocolate chips

    8. 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.

    9. 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!

    Notes

    How to Store

    Once your sourdough banana bread has cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Itโ€™ll stay fresh at room temperature for about 3 to 4 days. Honestly, it get even better the day after it's baked!

    Want to keep it longer? Slice the bread, wrap each slice in plastic wrap, and store them in a freezer bag. Itโ€™ll keep in the freezer for up to 3 months. When you're ready to enjoy, just thaw it or pop it in the microwave for a few seconds.

    FAQs

    Can I add mix-ins to this Sourdough Banana Bread recipe?

    No one is preventing you to make some fun substitutions and variations. Instead of walnuts, why not use chocolate chips or even shredded coconut for added texture? Chocolate chip banana bread is a thing, you know. Add a teaspoon of cinnamon for a spiced twist.

    Can I make mini loaves instead of one big loaf?

    Yes, you can make mini loaves instead of using a standard loaf pan. This is a fun way to bake smaller portions of your sourdough bread, and yes, theyโ€™re just as delicious! Just make sure to adjust the baking time a little since mini loaves bake a bit faster. Keep an eye on them and check for doneness with a toothpick.

    Can I add sourdough starter discard instead of an active starter?

    You sure can! Sourdough starter discard works wonders in this banana bread recipe. It slows gluten formation, making your banana bread extra tender. If you prefer, you can also use a fresh, active sourdough starter. Just be sure to measure the same amount in grams for best results.

    Can I use brown sugar instead of white sugar when baking sourdough banana bread?

    Yes, you can easily swap brown sugar for white sugar. The brown sugar adds moisture and a subtle caramel flavor, making the bread taste even richer. If you donโ€™t have brown sugar, both coconut sugar and demerara sugar are great substitutes, and you can use them in a 1:1 ratio.

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    8 Comments

    1. 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 everyoneโ€™s oven is different! So I would recommend watching your loaf in the last 5-10 mins of cooking so you donโ€™t overcook it! My loaf was so moist and delicious!

    2. 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!

      1. Hi Chelsea! Thank you so muchโ€”Iโ€™m so glad youโ€™re enjoying the recipes! Yes, you can definitely double the recipe for a 13ร—4 loaf pan! Just keep an eye on the bake timeโ€”it may take a bit longer than a standard loaf, so Iโ€™d start checking around the 55โ€“60 minute mark and use a toothpick or skewer to check for doneness. Let me know how it turns out!

    3. I doubled this recipe and used smaller loaf and round pans. They turned out great! Really good recipe

      1. Iโ€™m so glad to hear that! Doubling the recipe and using smaller pans is a great ideaโ€”so happy it worked out well for you. Thanks for giving it a try and for taking the time to share!