For an everyday, deliciously moist sourdough banana bread, my step by step recipe checks all the boxes. Tender with banana forward flavor, this one loaf recipe is lightly scented with vanilla and has a slight tang from sourdough discard. You can whip it up in about 15 minutes of hands on time. A slow one hour bake keeps it moist on the inside and golden brown on the outside. Pop those extra slices in the freezer for a convenient treat anytime.
Classic Sourdough Discard Banana Bread
For a classic and moist banana bread, my Brown Sugar Classic Banana Bread is the way to go. But for a banana bread made with sourdough discard, it doesn’t get any better.
Just like these Fluffy Sourdough Discard Banana Muffins, in this quick bread recipe, we’re including classic banana bread ingredients but also, utilizing the delicious qualities sourdough discard offers to baked goods like a moist crumb and fluffy texture.
BTW, If you want to go all in, this sourdough BB makes excellent Sourdough French Toast!
This Recipe Is
- banana flavor forward
- tender – soft and moist
- SOooo gooood!
If you make sourdough discard recipes and love quick bread, you’ll enjoy this sourdough starter banana bread.
About the Key Ingredients
- Brown Sugar: use light or dark brown sugar. I tested this recipe using both. Dark brown sugar provides a bit more lift to the banana bread than light brown sugar, and also offers a little richer, more complex flavor.
- Melted Unsalted Butter: offers richness, moisture, flavor and tenderizes the crumb. I tested this recipe with melted coconut oil to see if I could tease out more moisture from this BB and I found using 1/3 cup was the sweet spot. However, I really love the flavor of the butter in this recipe.
- Sourdough Discard (leftover sourdough starter): adds tangy flavor, tenderness and moisture. This discard banana bread recipe calls for 100% hydration sourdough discard. If you need a sourdough starter (to create sourdough discard), I have a handy sourdough starter guide on the blog.
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How to Make Discard Banana Bread
step by step
Make your banana bread at least one day ahead, if you can, since it improves with a little age. Stored properly, banana bread is better on day two and three because its flavor deepens, and the crust and crumb soften.
Rest the Batter: before baking, I rest the batter for 15 minutes. This allows the flour to hydrate, and also, gives the banana bread just a bit taller rise.
For best baking outcome, use an external oven thermometer to monitor your oven and adjust as needed.
Delicious Everyday Sourdough Banana Bread
For an everyday, deliciously moist sourdough banana bread my step by step recipe checks all the boxes. Tender with banana forward flavor, this one loaf recipe is lightly scented with vanilla and has a slight tang from sourdough discard. You can whip it up in about 15 minutes of hands on time. A slow one hour bake keeps it moist and tender on the inside and golden brown on the outside. Pop those extra slices in the freezer for a convenient treat anytime. See recipe notes* below for optional add-ins. *NOTE* Recipe Temperature Decrease: The oven is preheated to 425°F. Once the BB is placed inside the oven, the temperature is turned down to 350°F. This initial high heat helps create good oven spring, while reducing the temperature, once in the oven, allows the bread to bake through slowly while creating a golden brown crust.
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Ingredients
Dry Ingredients:
- 1 1/3 cup + 1 tablespoon (190 grams) All Purpose Flour
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Baking Soda
Wet Ingredients
- 1 1/2 cups (350 grams) Mashed Bananas, about 3 1/2 medium splotchy-brown bananas
- 2 Large Eggs
- 1/3 cup + 2 tablespoons (95 grams) Brown Sugar, dark or light, packed
- 1/3 cup (75 grams) Organic Cane Sugar
- 2 teaspoons Vanilla Extract
- 6 tablespoons (85 grams) Unsalted Butter, melted, slightly cooled, warm to touch
- 1/2 cup (140 grams) Sourdough Discard, 100% hydration
Instructions
Mix the Dry Ingredients
- In a medium mixing bowl, whisk the flour, salt and baking soda (if adding cinnamon**, add it now). Set aside.
Mix the Wet Ingredients
- In a large mixing bowl, add the mashed bananas, eggs, brown sugar, cane sugar, and vanilla. Whisk until emulsified. To the bowl, whisk in the melted butter just until incorporated, then pour in the sourdough discard. Whisk until no discard streaks remain.
Mix the Batter
- Add the dry ingredients to the wet ingredients all at once. Use a silicone spatula to gently fold the ingredients together until no dry patches of flour remain. Do not over mix. Set a timer and rest the batter for 15 minutes at room temperature.
Get Ready to Bake
- Meanwhile, arrange an oven rack in the center of the oven and preheat the oven to 425 Fahrenheit (218 Celsius). If adding walnuts** place them on a sheet pan in the preheating oven to toast for 8-11 minutes, or just until lightly toasted and fragrant (keep an eye on the walnuts since they're sensitive to heat and because ovens vary in how fast they pre-heat). Set aside to cool, then rough chop. Thoroughly coat a 9 x 5 inch (23 x 13 centimeters) loaf pan with coconut oil, or olive oil – get the corners good! Optionally line the pan with parchment for easy release and removal. Set aside.
Bake
- Gently stir the batter down, two turns, adding the walnuts or chocolate chips** now if using, then, scrape the batter into the prepared loaf pan. Place the pan into the 425 Fahrenheit (218 Celsius) preheated oven, then reduce the heat to 350 Fahrenheit (180 Celsius). Bake for 55-65 minutes, tenting with aluminum foil at 40-45 minutes if the bread is getting too dark. The banana bread is done when a toothpick comes out clean (a few dry crumbs are okay) inserted top center, and is dark golden brown. If the toothpick has any raw batter sticking to it, put the bread back in the oven for 3-5 minutes more, then check again. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and transfer to a cooling rack. Cool completely before slicing.
Store
- Store at room temperature in a covered container for up to four days. Its flavor deepens and the crust softens on day two. To freeze: freeze slices in a single layer on a parchment lined sheet pan. Once frozen, transfer slices to a lidded container or freezer bag for up to two weeks. Sliced banana bread can go from freezer to toaster, double toasted if the slice is thick.
Video
Notes
*Optional Add Ins: Stir in 1 teaspoon of cinnamon. Use up to 3/4 cup of chocolate chips (125 grams) or walnuts (80 grams).
Estimated nutrition is for one slice from a loaf with 9 pieces.
Nutrition
Serving: 1slice | Calories: 285kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 270mg | Potassium: 193mg | Fiber: 2g | Sugar: 24g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I have made this banana bread a few times now, comes out so soft and moist every time. This time I did muffins that I baked for 20 min , and it made 1 dozen
Hi Yana! Love hearing this! Thank you for your muffin bake tips and five star review!
Delicious! I have been trying several discard banana bread recipes lately. This one is my favorite! I followed the instructions exactly and it turned out perfect. Thank you!
Hii Tiffany! Thank you for your note, sending a smile and giving a new BB recipe a go! Thrilled to receive your note and five star review!
Delish!!
This turned out so good! I only use oat flour and non dairy butter when I bake and 1 to 1 substitute worked great. Added chocolate chips and I love that it’s not too sweet. Thanks!
Amazing! Thank you for sharing your oat flour tip and note, Victoria!
This is so good! I added cinnamon and toasted pecans. It’s Moist and fluffy.
Ohh my, love those additions Sharon! Thank you for your note and giving the BB a go!
I commented on the Pinterest post too, but the flavor is great. Somehow mine didn’t rise, but it’s a tad dense. I don’t know what happened, but I blame myself 😂
Hi Audrey! Thank you for your note here and on Pinterest! SO glad you enjoyed the flavor of the bread. It sounds like the leavener (baking soda in this case) could be the culprit. It loses its potency over time. You can test it by adding a touch of baking soda to a small bowl, and add a bit of vinegar. If it doesn’t fizz vigorously right away, it’s time to get a new box.
It’s definitely the culprit! It may be…a few months old, haha. Thanks for helping me out.
We enjoyed this recipe do much I make it often for different get together. I would like to know if you’ve ever substituted coconut oil in place of butter?
Hi Sandra! Thank you for your note and five star rating! I have made this with coconut oil, and it’s really nice. I use 1/3 cup (65 grams) of melted and warm to touch unrefined coconut oil. Let us know what you think!
Hi! Have you tested the recipe using a flax or chia egg?
Thanks!
Hi Rose! I have not. If you experiment, please keep us posted!
Great, easy recipe and a 100% success using GF flour and my GF sourdough starter! TY 🙏
Hi Vickie! Thank you for your note and sharing your success! Yay! Can you tell us what GF flour you used?