Name: Sourdough Banana Bread with Brown Butter & Toasted Pecans
Prep time: 30 min
Cook time: 60 min
Total time: 150 min
Ingredients: ½ cup (113 grams, 1 stick) unsalted butter; 2 cups (240 grams) all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon Diamond Crystal Kosher Salt (reduce to ½ teaspoon if using Morton's brand or table salt); ¾ cup (150 grams) brown sugar (packed); ¼ cup (50 grams) granulated sugar; 2 large eggs (room temperature); 1 cup (240 grams) very ripe mashed banana ((about 2-3 medium bananas)); ½ cup (100 grams) sourdough starter discard (room temperature); 1 teaspoon vanilla extract; 1 cup (120 grams) toasted pecans (chopped)

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This Sourdough Banana Bread is everything you love about classic banana bread, but even better with nutty brown butter and toasted pecans. It's an easy, moist quick bread that's perfect for breakfast, snacking, or using up that extra sourdough discard!

A slice of brown butter sourdough banana bread with toasted pecans on a wooden cutting board.

Banana bread is such a classic, which is probably why I find myself coming back to this recipe year after year.

This year in particular, I've been spending a lot of time updating some of the older recipes on the blog. Naturally, the more experience I gain baking with sourdough, the better I get at tweaking recipes to make them exactly how I like them.

And this sourdough discard banana bread was the perfect blank canvas to have a little fun with. The original recipe was a pretty basic banana bread. But over the years I've realized I prefer my sourdough quick breads a little lighter and less dense. So I decreased the banana slightly, increased the flour, and added a bit of baking soda for some extra lift.

But most importantly, I wanted to give it more flavor. So I browned the butter and added toasted pecans. And let me tell you, the nutty brown butter and pecans paired with those sweet, ripe bananas are SO good. I'm not exaggerating when I say this is the best sourdough banana bread I've ever tasted.

So if you're looking for an easy way to use up some sourdough discard, I hope you give this recipe a try and love it as much as I do!

Prefer muffins? Give my sourdough banana cream cheese muffin recipe a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- This recipe is a great way to use up extra sourdough discard. I recommend bringing it to room temperature before mixing for a smoother batter.
Banana- Very ripe bananas provide natural sweetness, moisture, and plenty of banana flavor. For the best results, weigh your mashed bananas to make sure you have 240 grams. You'll need about 2–3 medium bananas.
Butter- Brown butter adds a rich, nutty flavor that makes this banana bread extra delicious.
Pecans- Toasted pecans add crunch and a delicious nutty flavor. You can substitute walnuts or leave the nuts out entirely if preferred.
All-Purpose Flour- Gives the banana bread structure while keeping the crumb soft and tender. Weigh your flour for the most accurate results.
Brown & Granulated Sugar- Using both sugars gives the bread sweetness and a soft, moist texture.
Baking Powder & Soda- These leavening agents help the banana bread rise and give it a light, tender texture.
Kosher Salt- Enhances the flavor and balances the sweetness. I use Diamond Crystal (2.8 grams per teaspoon). Reduce to ½ teaspoon if using Morton’s brand or table salt.

The ingredients to make sourdough banana bread. Each ingredient is labeled with text. They include eggs, banana, pecans, brown sugar, sourdough discard, baking soda, all-purpose flour, salt, granulated sugar, baking powder, butter, and vanilla.

Tips for Success

Use very ripe bananas. The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with plenty of brown spots rather than mostly yellow ones.
Weigh your bananas and flour. Banana sizes can vary quite a bit, so weighing your ingredients helps ensure the right balance of moisture and flour for a soft, tender loaf. Aim for 240 grams of mashed banana and 240 grams of all-purpose flour.
Brown the butter low and slow. Cook over medium-low heat, whisking frequently, until golden brown and nutty. Transfer it to a bowl immediately to prevent it from burning.
Let the brown butter cool. Make sure it has cooled to room temperature before adding the eggs so you don't accidentally cook them.
Use room-temperature ingredients. Let the eggs, mashed bananas, and sourdough discard come to room temperature before mixing for a smoother, more evenly combined batter.

How to Make Sourdough Banana Bread

Here are a few step-by-step photos showing how this brown butter sourdough banana bread comes together. The full measurements and detailed instructions are in the recipe card below!

Step 1: Brown the butter. Melt the butter over medium-low heat, whisking frequently, until golden brown and nutty.

Butter being browned in a stainless steel saucepan.

Step 2: Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.

The dry ingredients whisked together in a large glass measuring cup.

Step 3: Mix the wet ingredients. Whisk the cooled brown butter with both sugars, then add the eggs, mashed bananas, sourdough discard, and vanilla.

The wet ingredients whisked together in a large glass bowl.

Step 4: Make the batter. Gently fold the dry ingredients into the wet ingredients, then fold in the toasted pecans. Don't overmix.

Brown butter sourdough banana bread batter in a large bowl.

Brown butter sourdough banana bread batter with toasted pecans in a large bowl.

Step 5: Bake. Bake at 350°F for 55–60 minutes. Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough discard banana bread batter in a parchment-lined loaf pan.

A baked loaf of brown butter sourdough banana bread with toasted pecans in a loaf pan.

How to Store

Store sourdough banana bread in an airtight container at room temperature for 3 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm in the oven or microwave if desired.

A whole loaf of sourdough discard banana bread with brown butter and toasted pecans on a wooden cutting board.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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