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–+ servings
Slice of sourdough banana bread on white plate.

Sourdough Banana Bread Recipe

If you're a fan of banana bread, get ready to fall in love with sourdough banana bread! This recipe takes a classic favorite and adds the subtle complexity of sourdough discard, making it even more delicious.
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Prep Time 10 minutes
Cook Time 1 hour
Course bread, Breakfast
Servings 10 slices

Equipment

  • Measuring cups and spoons (or a kitchen scale for accuracy)
  • Medium and Large Mixing bowls
  • Whisk and spatula
  • Loaf pan (9x5 inches)
  • Parchment paper or cooking spray

Ingredients
  

  • 3-4 medium to large ripe bananas about 350-400 g mashed
  • ½ cup melted butter 113 g
  • 3/4 cup white sugar 170 g
  • 1/2 cup sourdough discard 150 g
  • 2 large egg yolks
  • 1 teaspoon vanilla extract 5 g
  • 1 ½ cups all-purpose flour 200 g
  • 1 teaspoon baking soda 6 g
  • ½ teaspoon salt 3 g
  • 2 teaspoons cinnamon 5 g

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease your loaf pan or line it with a parchment paper sling to prevent sticking.
  • Mash the Bananas: In your large bowl, mash your ripe bananas until smooth. This will be the base of your banana bread, so make sure the bananas are nice and mushy.
  • Mix the Wet Ingredients: To the mashed bananas, add your sourdough discard, melted butter, sugar, eggs, and vanilla extract. Whisk everything together until it’s smooth and well combined.
  • Mix the Dry Ingredients: In your medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This helps to evenly distribute the leavening agent throughout the batter, ensuring your banana bread rises properly.
  • Combine the Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture. Stir until just combined—don’t overmix! Overmixing can lead to dense bread. If you’re adding nuts or chocolate chips, fold them in gently at this stage.
  • Pour the Batter: Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  • Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread is browning too quickly, you can loosely cover it with aluminum foil during the last 10-15 minutes of baking.
  • Cool and Enjoy: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Keyword banana bread, Sourdough, sourdough discard
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