If you bake regularly, you probably have a jar of discard hanging out in your fridge and a few overripe bananas on the counter. This sourdough banana bread is one of our favorite ways to use both!
It’s simple, reliable, and doesn’t require a long ferment. The sourdough adds depth without making the bread taste “sour,” and the result is a moist, classic banana bread that works just as well for breakfast as it does for an afternoon snack.
If you’re already baking sourdough, this is a recipe worth keeping in your back pocket. 😏
Why Use Sourdough in Banana Bread?
This is a quick bread, not a long-fermented loaf, but sourdough still earns its place here.
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It’s a practical way to use sourdough discard
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It adds a subtle depth of flavor
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It pairs well with naturally sweet bananas
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It fits easily into a real-life baking schedule
You can use active starter or discard straight from the fridge, as long as it’s been fed at some point recently and doesn’t smell off.
Ingredients:
Wet Ingredients:
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8 tbsp unsalted butter
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1 cup brown sugar
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2 large eggs
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3 very ripe bananas, mashed
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3 tbsp sour cream
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1 tsp vanilla extract
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½ cup unfed sourdough starter (or active starter)
Dry Ingredients:
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2 cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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1 tsp sea salt
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Optional: ½ cup chopped walnuts or pecans and/or ½ cup chocolate chunks
How to Make It:
1. Prepare Your Oven & Ingredients
Preheat your oven to 350°F and lightly grease a 9×5 loaf pan. Whisk together the flour, baking powder, baking soda, and salt with a dutch whisk (it works so much better than a traditional metal whisk) in a medium-sized mixing bowl. In a separate bowl, mash your ripe bananas until smooth.
2. Mix the Wet Ingredients
In a third bowl, melt the butter and then stir in the brown sugar, eggs, sourdough starter, sour cream, vanilla, and mashed bananas using a wooden spurtle until smooth.
3. Combine Wet & Dry Ingredients
Add the flour mixture to the wet ingredients and stir just until combined, don’t overmix! If you’re adding nuts or chocolate chunks, fold them in as well.
4. Time to Bake!
Pour the batter into your loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Enjoy
Let the bread cool in the pan for about 15 minutes before transferring to a wire rack. Slice with a high-quality bow bread knife (there's nothing worse than slicing into your masterpiece with a dull knife and watching it disintegrate 😅) and serve warm with a smear of butter!
A Few Helpful Notes
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This recipe is forgiving. Whether your bananas are a tad too ripe, or your starter is a little thinner than usual, it should still work.
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Over-mixing is the quickest way to a dense loaf. Stir just until everything comes together.
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If the top starts browning too quickly, loosely tent it with foil for the last 10-15 minutes of baking time.
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Not quite mastered the art of sourdough? Download our free Sourdough Beginner's Guide for all the tips and tricks you need to get started!
Storing & Freezing
This sourdough banana bread keeps well at room temperature for about 3 days when wrapped tightly. It also freezes beautifully for up to 3 months! Just be sure to slice it first so you can reheat just what you need.
This ultimate sourdough banana bread bridges the best of traditional baking and wholesome fermentation. It’s naturally tangy, gently sweet, unbelievably moist, and an excellent way to make use of starter discard while satisfying your craving for classic banana bread. Happy baking! 🍌
Looking for more sourdough inspiration? Check out our other family-favorite recipes like our apple cinnamon sourdough loaf, sourdough pasta, sourdough bagels, and more on our blog!
Have you tried this recipe? Share your final product on Instagram and tag us @HaselmayerGoods!
