Sourdough Banana Bread Recipe

Yield: loaf

Prep Time: 15

Cook Time: 55

Total Time: 1 10

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

4.43 from 14 votes

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Equipment

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!

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. It’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. It’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? Add 90 grams or 1/2 cup o chocolate chips or add 2 grams or 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, they’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 don’t have brown sugar, both coconut sugar and demerara sugar are great substitutes, and you can use them in a 1:1 ratio.

This recipe card was updated on 03/16/26.

Nutrition

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