Delicious Everyday Sourdough Banana Bread

Sourdough discard banana bread sliced and stacked tall.

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. This recipe is vegetarian. 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.

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegetarian

Keyword Sourdough Banana Bread, Sourdough Discard Banana Bread

Prep Time 15

Cook Time 1

Rest Time 15

Total Time 1 30

Servings - 10 Slices (one loaf)

Calories 285kcal

Author Traci York

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 *see note for substitute
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