This Sourdough Banana Bread is super moist, using sourdough discard and overripe bananas to create a soft, fluffy loaf. It’s a classic, no-fuss banana bread that comes together easily and bakes up in just over an hour.
If there’s one thing I’ll always say yes to, it’s a slice of banana bread.
I learned to bake it as a kid, and I still love it. Especially when it’s perfectly moist, soft, and bursting with banana flavor.
This sourdough banana bread uses discard for an extra tender crumb and subtle depth of flavor without tasting sour. The golden, caramelized top and buttery, soft interior make it simply irresistible.
But the best part? It comes together easily in just over an hour. And it freezes beautifully, making it perfect for a quick breakfast or snack.
It’s the kind of quick bread recipe you’ll want to save and make whenever you have overripe bananas and sourdough discard to use up.
I hope you give it a try and love it as much as I do!
And if you still have bananas and discard to use up, don’t miss my sourdough discard banana muffins and sourdough banana pancakes too.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and is a great way to use up discard. Don’t have any? You can use active starter instead.
- Banana- The riper, the better. About 400 grams (4 medium) gives a moist loaf without making it too dense.
- All-Purpose Flour- Weigh it if you have a scale. Too much flour can make the bread dry and crumbly.
- Butter- Gives rich flavor and moisture. Coconut or other oils work too.
- Brown Sugar- Adds warm, caramel-like sweetness that pairs perfectly with banana and cinnamon. Can substitute with granulated sugar or coconut sugar.
- Baking Powder- Gives the bread a light, fluffy texture.
- Kosher Salt- I use Diamond Crystal (2.8 grams per teaspoon). Reduce to ½ teaspoon if using Morton's brand or table salt.
- Mix-Ins- If desired, add up to one cup of chopped nuts or chocolate chips.
Tips for Success
- Measure flour carefully. A kitchen scale is best, but spoon and level works too.
- Go for really ripe bananas. The softer they are, the sweeter and more flavorful they are.
- Mix gently. Fold just until everything comes together. Overmixing can make the bread dense.
- Line your pan with parchment. Makes it easy to lift the loaf out without sticking.
- Cool briefly. Let it rest in the pan for a few minutes before moving it to a wire rack.
- Serve warm. Banana bread made with butter is softest when warm.
How to Make Sourdough Banana Bread
Learn how to make moist, fluffy banana bread using sourdough discard with these simple step-by-step instructions.
Step 1: Mix dry ingredients. Preheat to 350°F. Grease a 9"x5" loaf pan and line with parchment. Whisk flour, baking powder, salt, and cinnamon in a bowl.
Step 2: Combine wet ingredients. Beat butter and brown sugar until fluffy. Add eggs, then stir in mashed bananas, sourdough discard, and vanilla.
Step 3: Mix batter. Fold dry ingredients into wet until just combined. Stir in walnuts or chocolate chips if using.
Step 4: Bake and cool. Pour batter into pan and smooth the top. Bake 60–70 minutes. Cool in pan 5–10 minutes, then transfer to a wire rack before slicing.
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.
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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].
📖 Recipe
Sourdough Discard Banana Bread
Equipment
- Hand mixer or stand mixer
Ingredients
- 1 ¾ cups (210 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
- 1 teaspoon ground cinnamon
- ½ cup (113 grams or 1 stick) unsalted butter softened
- ¾ cup (150 grams) brown sugar packed
- 2 large (100 grams) eggs room temperature
- 4 medium (about 400 grams) overripe bananas mashed
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- ½-1 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat your oven to 350°F. Grease a 9"x5" loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.1 ¾ cups (210 grams) all-purpose flour, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar until light and fluffy. Beat in the eggs until smooth. Stir in the mashed bananas, sourdough discard, and vanilla until fully combined.½ cup (113 grams or 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 2 large (100 grams) eggs, 4 medium (about 400 grams) overripe bananas, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix. Fold in walnuts or chocolate chips if using.½-1 cup chopped walnuts or chocolate chips
- Pour the batter into the prepared pan and smooth the top. Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Dawn P says
This is such a great recipe, great flavors and so moist! Thank you for giving me a nice recipe to share with family on Thanksgiving 🦃❤️
Jennifer says
I’ve been wanting banana bread and came across this recipe and was excited to find it used sourdough discard as I usually have plenty of it. Honestly, I like the discard recipes more than making actual bread! I followed the recipe as listed and added previously frozen but thawed Strawberries as my inclusion and it came out wonderful. I was wondering, though if it would fare well fermenting overnight before baking it? I know in my cinnamon roll recipe you do the overnight ferment without the baking soda but since you don’t want to over mix this, I didn’t think you could add it in after. Just curious of your opinion, I definitely don’t mind experimenting, and finding out what will happen.
Ashley Petrie, RDN, LDN says
Hi Jennifer! I'm so happy you enjoyed the recipe - strawberries sound like an amazing addition! I haven’t tried fermenting it overnight myself, but I think it’s definitely worth experimenting with. I’d recommend adding the baking soda right before baking, just as you mentioned. Try sprinkling it evenly over the top and gently folding it in. If you end up giving it a try, I’d love to hear how it turns out! 😊