Introduction

Oh, banana bread. Just the thought of it brings back memories of cozy mornings, the sweet aroma filling the kitchen, and that perfectly moist slice enjoyed with a cup of coffee. But what if I told you there’s a way to make this classic even better? We’re talking about Sourdough Banana Bread! Yes, you read that right. That bubbly starter you’ve been nurturing can transform your favorite quick bread into something truly spectacular. It adds a subtle tang that balances the sweetness, and a fantastic moistness that’s simply irresistible. Get ready to impress yourself and everyone around you with this incredibly easy and delicious recipe!

Why You’ll Love This Recipe

Fast: Even with the sourdough, this comes together quicker than you might think. Perfect for those last-minute cravings!
Easy: Seriously, if you can mash a banana, you can make this bread. No fancy techniques required.
Giftable: Wrap it up in a pretty ribbon, and you’ve got a thoughtful, homemade gift that’s always appreciated.
Crowd-pleasing: Banana bread is a universal favorite, and the sourdough twist just makes it even more special.

Ingredients

Let’s gather our goodies. The beauty of this recipe is that it uses simple, everyday ingredients, plus that magical sourdough discard!

1 ½ cups (385 g) mashed over-ripe bananas: The riper, the better! Those brown spots are your best friend here for sweetness and moisture.
½ cup (110 g) sourdough discard: This is where the magic happens! Don’t worry if it’s not super active, just bubbly and recent is fine.
⅔ cup (135 g) firmly packed light or dark brown sugar: Brown sugar adds that lovely caramel note and keeps things extra moist.
½ cup (100 g) granulated sugar: For that classic sweetness.
½ cup (100 g) melted unsalted butter: The foundation of richness and tenderness.
2 large eggs, lightly beaten: To bind everything together and add structure.
1 Tablespoon vanilla extract: Because everything is better with a hint of vanilla!
2 cups (250 g) all-purpose flour: The backbone of our bread.
1 teaspoon baking powder: For a nice lift.
1 teaspoon baking soda: Works with the acidity from the sourdough and brown sugar to create a beautiful crumb.
½ teaspoon salt: To enhance all those lovely flavors.
½ teaspoon ground cinnamon (optional): If you love that warm, cozy spice, this is for you!
¼ cup (60 ml) whole milk: For an extra touch of moisture and a tender crumb.
2 Tablespoons (25 g) coarse or granulated sugar for sprinkling on top (optional): This is my little secret for a beautiful, slightly crunchy crust. So good!

How to Make It

Alright, let’s get baking! You’ll be amazed at how simple this is.

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Then, grab a standard 9×5 inch loaf pan. Give it a good greasing and a light dusting of flour. This ensures your beautiful loaf pops right out!
Wet Ingredients Unite: In a large bowl, toss in your mashed bananas, that precious sourdough discard, brown sugar, granulated sugar, melted butter, those lightly beaten eggs, and the vanilla extract. Give it all a good stir until everything is wonderfully combined.
Dry Ingredients Whisk: In a separate, medium bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and the cinnamon if you’re feeling festive. Whisking helps distribute everything evenly, so you don’t get pockets of baking soda or salt.
Marry the Mixtures: Now, gently add the dry ingredients to the wet ingredients. Mix them together until they are just combined. I cannot stress this enough: do NOT overmix! Overmixing can lead to a tough bread, and we want tender perfection. A few streaks of flour are okay.
A Splash of Milk: Stir in the whole milk until it’s just incorporated.
Into the Pan: Pour your glorious batter into the prepared loaf pan. If you’re going for that extra sparkle, sprinkle the top evenly with the coarse or granulated sugar.
Bake to Golden Perfection: Pop that pan into your preheated oven. Bake for about 50-65 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
Cool Down: This is the hardest part – waiting! Let the banana bread cool in the pan for about 10-15 minutes. This allows it to firm up slightly. Then, carefully turn it out onto a wire rack to cool completely. Slicing warm bread can sometimes make it a bit gummy, so patience is key here for the best texture.

Substitutions & Additions

This recipe is wonderfully adaptable! Here are a few ideas to make it your own:

Nuts: Add about ¾ cup of chopped walnuts or pecans to the batter for a delightful crunch.
Chocolate Chips: Stir in ½ cup of your favorite chocolate chips (milk, dark, or even white!) along with the dry ingredients.
Spices: Feeling bold? Add a pinch of nutmeg or a dash of allspice along with the cinnamon.
Dairy-Free: You can try using a non-dairy milk like almond or soy milk, and a plant-based butter alternative.
Less Sugar: If your bananas are super ripe and sweet, you could reduce the granulated sugar slightly, but I wouldn’t mess with the brown sugar too much as it contributes to moisture.

Tips for Success

Here are a few little secrets to ensure your Sourdough Banana Bread turns out amazing every time:

Ripe Bananas are Key: Seriously, the browner and spottier, the sweeter and more flavorful your bread will be.
Don’t Overmix: I’m saying it again because it’s that important! Just mix until the dry ingredients disappear into the wet.
Sourdough Discard Consistency: Whether your discard is thick like paste or more liquid, it will work. The liquid content might vary slightly, but the recipe is forgiving.
Prep Ahead: You can mash your bananas and measure out your dry ingredients the night before to make baking day even quicker!
Know Your Oven: Ovens can vary, so keep an eye on your bread towards the end of the baking time. If the top is browning too quickly, you can loosely tent it with foil.

How to Store It

This Sourdough Banana Bread is a dream for leftovers (if there are any!).

At Room Temperature: Store cooled bread in an airtight container or wrap it well in plastic wrap or foil. It should stay fresh for about 2-3 days.
In the Refrigerator: For longer storage, keep it in an airtight container in the fridge for up to a week. It might be a little firmer, so I like to give it a quick toast before enjoying.
Freezing: This bread freezes beautifully! Once completely cool, wrap the loaf tightly in plastic wrap, then in foil or place it in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature.

FAQs

Got questions? We’ve got answers!

Can I use active sourdough starter instead of discard? Yes, you absolutely can! If you use active starter, your bread might have a slightly more pronounced tang and could rise a bit more. Just make sure to use it when it’s bubbly and at its peak.
What if I don’t have sourdough discard? No worries! You can substitute it with an equal amount of buttermilk or plain yogurt for a similar moistness, though you’ll miss out on that signature sourdough tang.
How do I know if my bananas are over-ripe enough? They should be heavily spotted with brown, almost black in places, and very soft to the touch. They’ll also be intensely fragrant!

Happy baking, friends! I can’t wait for you to try this amazing Sourdough Banana Bread. Let me know how it turns out in the comments below!

Sourdough Banana Bread

Transform your classic banana bread with the addition of sourdough discard for a subtle tang and incredible moistness. This easy recipe is perfect for beginners and makes a delightful homemade gift.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings 8 slices

Equipment

Loaf pan standard 9x5 inch
Large bowl
Medium bowl
Whisk
Wooden skewer or toothpick
Wire rack

Ingredients

Main ingredients

1.5 cups mashed over-ripe bananas 385 g
0.5 cup sourdough discard 110 g
0.67 cup firmly packed light or dark brown sugar 135 g
0.5 cup granulated sugar 100 g
0.5 cup melted unsalted butter 100 g
2 large eggs lightly beaten
1 Tablespoon vanilla extract
2 cups all-purpose flour 250 g
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
0.5 teaspoon ground cinnamon optional
0.25 cup whole milk 60 ml
2 Tablespoons coarse or granulated sugar for sprinkling on top optional

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan.
In a large bowl, combine mashed bananas, sourdough discard, brown sugar, granulated sugar, melted butter, beaten eggs, and vanilla extract. Stir until well combined.
1.5 cups mashed over-ripe bananas
In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
1.5 cups mashed over-ripe bananas
Gently add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix. A few streaks of flour are okay.
Stir in the whole milk until just incorporated.
1.5 cups mashed over-ripe bananas
Pour the batter into the prepared loaf pan. Sprinkle the top with sugar if desired.
1.5 cups mashed over-ripe bananas
Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

Notes

For a delightful crunch, add about ¾ cup of chopped walnuts or pecans to the batter. Stir in ½ cup of chocolate chips for a chocolatey twist. Feel free to add a pinch of nutmeg or allspice with the cinnamon. For a dairy-free version, use non-dairy milk and a plant-based butter alternative. If bananas are very ripe, you can reduce granulated sugar slightly.