This sourdough banana bread is easy to make and tastes great. You use overripe bananas and sourdough starter discard to make a moist and soft bread. It’s a good way to use leftover starter instead of throwing it away. This recipe works well whether you’re new to baking or have some experience.
Why We Love This Sourdough Banana Bread Recipe
This recipe stands out because it blends the natural tang of sourdough with the rich sweetness of ripe bananas. Unlike regular banana bread, the sourdough starter adds depth and a subtle tang that makes each bite more interesting. The bread stays moist for days and develops a lovely crumb that is both fluffy and dense at the same time. You’ll appreciate how simple the ingredients are and how quickly you can mix everything without fuss. It’s also a fantastic way to reduce waste by using sourdough discard and overripe bananas, turning them into a wholesome snack or breakfast. Perfect for busy mornings, afternoon tea, or a comforting dessert.
Ingredients About Sourdough Banana Bread
Wet Ingredients:
- 8 tablespoons (113 g) unsalted butter
- 1 cup (200 g) dark brown sugar (or light brown or white sugar)
- 2 large eggs
- 3 medium (350 g) very ripe bananas (mashed)
- 3 tablespoons (45 g) sour cream
- 1 teaspoon (5 g) vanilla extract
- ½ cup (125 g) unfed sourdough starter (or active starter)
Dry Ingredients:
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) fine sea salt
Optional:
- ½ cup chopped walnuts or pecans
How to Make Sourdough Banana Bread Directions
Start by preheating your oven to 350°F (176°C) and lightly grease a 9″ x 5″ loaf pan so your bread won’t stick. In a medium bowl, whisk together your flour, salt, baking powder, and baking soda. This helps the dry ingredients combine evenly, making sure your bread rises perfectly.
In a separate bowl, mash your ripe bananas with a fork until they become smooth and creamy. The ripeness of your bananas will add natural sweetness and moisture, so don’t be afraid to use very ripe ones.
Next, melt your butter in the microwave. To the melted butter, add the brown sugar, eggs, sourdough starter discard, vanilla extract, sour cream, and mashed bananas. Mix everything together with a spatula until you get a smooth, creamy mixture.
Now it’s time to combine the wet and dry ingredients. Pour the dry ingredients into the wet mixture and gently fold them together. Be careful not to overmix; just stir until everything is combined. Overmixing can make your bread dense and tough. If you want to add nuts, fold in the chopped walnuts or pecans at this stage.
Pour your batter into the prepared loaf pan. Place it in the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, your bread is ready.
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully run a knife along the edges to loosen it and transfer the loaf to a wire rack. Let it cool completely before slicing. This allows the bread to set and makes slicing easier.
How to Serve Sourdough Banana Bread
You can enjoy this sourdough banana bread warm or at room temperature. It pairs wonderfully with a pat of butter, a drizzle of honey, or your favorite nut butter spread. For a breakfast treat, slice it thick and serve alongside fresh fruit or a cup of coffee. This bread is also excellent toasted, adding a slight crunch that contrasts nicely with its soft crumb. If you want to make it a dessert, top a slice with a scoop of vanilla ice cream or yogurt. It’s versatile enough to suit any time of day or occasion. Plus, its moist texture means it won’t dry out quickly, making leftovers just as delicious.
Expert Tips: Sourdough Banana Bread
Using overripe bananas is key because they are sweeter and mash easily, adding moisture and flavor. Make sure your sourdough starter is unfed or discard, as this recipe is a great way to avoid waste while boosting flavor. When mixing, avoid stirring too much once you combine wet and dry ingredients to keep your bread tender. If you don’t have sour cream, you can substitute it with Greek yogurt for a similar effect. For added texture, nuts or chocolate chips can be folded in just before baking. Also, always check your bread at the 50-minute mark to avoid overbaking; ovens vary and you want your bread moist, not dry. Lastly, letting your bread cool fully before slicing helps maintain its shape and texture.
How to Store Sourdough Banana Bread
Store your banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. This keeps the bread moist and soft. If you want to keep it longer, wrap it well in foil and plastic wrap and freeze for up to three months. When you want to eat it, thaw it overnight at room temperature or warm it gently in the oven. Avoid refrigerating the bread as it can dry out faster, losing its moist texture. Proper storage is essential to maintain the fresh-baked taste and softness.
Variation of Sourdough Banana Bread
You can customize this sourdough banana bread in many ways. For a nut-free option, simply leave out the walnuts or pecans. Adding chocolate chips or dried fruit like raisins or cranberries is a tasty twist that brings extra sweetness or tartness. For a spiced version, add cinnamon, nutmeg, or allspice to the dry ingredients. To make it healthier, try swapping half the flour for whole wheat flour or adding flaxseeds for extra fiber. You can also replace the butter with coconut oil or use a dairy-free sour cream alternative to make it vegan-friendly. Each variation changes the flavor and texture slightly but keeps the core moist, tender bread you love.
Frequently Asked Questions about Sourdough Banana Bread
What is sourdough starter discard, and can I use active starter instead?
Sourdough starter discard is the portion of starter you remove during feeding to keep the starter healthy. You can use active starter in this recipe if you don’t have discard, but it may affect the rise and flavor slightly.
Can I use regular flour instead of all-purpose flour?
All-purpose flour works best for this bread, but you can try bread flour or a mix of whole wheat and all-purpose flour. Just know that whole wheat flour may make the bread denser.
How ripe should my bananas be?
The riper, the better! Look for bananas with brown spots or fully brown skins. They will be sweeter and easier to mash.
Can I make this banana bread without eggs?
Yes, you can replace each egg with a flax egg or chia egg for a vegan alternative. However, this may change the texture slightly.
How long does the banana bread keep fresh?
When stored properly at room temperature, it stays fresh for about three days. Freezing extends shelf life up to three months.
Is this recipe suitable for beginners?
Absolutely! The steps are simple and easy to follow, making it perfect for first-time bakers or sourdough enthusiasts.
Sourdough Banana Bread
Ingredients
- 8 tablespoons unsalted butter
- 1 cup dark brown sugar (or light brown or white sugar)
- 2 large eggs
- 3 medium very ripe bananas (mashed, about 350 g)
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- ½ cup unfed sourdough starter (or active starter)
- 2 cups all-purpose flour (240 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (176°C) and lightly grease a 9″ x 5″ loaf pan.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- In a separate bowl, mash the ripe bananas until smooth and creamy.
- Melt the butter in the microwave. Add brown sugar, eggs, sourdough starter, vanilla extract, sour cream, and mashed bananas to the melted butter. Mix until smooth.
- Pour the dry ingredients into the wet mixture and gently fold together until just combined. If using, fold in the nuts.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, checking for doneness with a toothpick.
- Once baked, let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
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