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Sourdough banana bread

5 from 2 votes
If you’ve got spotty bananas and some sourdough discard sitting in the fridge, this sourdough banana bread recipe is about to be your new favorite. It’s moist, fluffy, and has just the right amount of sweetness — the kind of loaf that disappears by the slice. Perfect for busy mornings, after-school snacks, or a cozy treat with your afternoon coffee.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: bread, Breakfast, Dessert, sourdough
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Ripe Bananas 
  • 1/2 cup sourdough discard
  • 1/2 cup melted butter
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract or paste
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup sour cream or greek yogurt
  • 1/2 cup chopped walnuts
  • 1.2 cup chopped chocolate

Equipment

  • bread pan
  • parchemnt paper
  • Large bowl
  • small bowl
  • mixing tools
  • measurig cups and spoons

Method
 

Prep Your Pan
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Wet Ingredients
  1. In a large bowl, mash the ripe bananas. Add sourdough starter discard, melted butter, brown sugar, eggs, vanilla, and sour cream. Whisk until smooth and well combined.
Add Dry Ingredients
  1. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using). Gently fold the dry mix into the wet mix until just combined. Be careful not to overmix — that’s the secret to a soft crumb!
    If you’re adding chocolate chips or nuts, fold them in now.
 Bake
  1. Pour the batter into your prepared loaf pan. For a pretty touch, you can slice a banana lengthwise and lay it gently on top of the batter.
    Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool
  1. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

How to Store It

  • Room Temp: Wrap the cooled loaf in foil or plastic wrap and store at room temp for up to 3 days.
  • Fridge: Store in an airtight container for up to 1 week (great if your kitchen runs warm).
  • Freezer: This banana bread freezes beautifully! Wrap tightly in plastic, then foil, and freeze for up to 3 months. You can also freeze individual slices for quick grab-and-go snacks.
To thaw: Let the whole loaf thaw at room temp overnight, or microwave individual slices for 20–30 seconds.