Classic Sourdough Banana Bread

One of my most popular recipes (both online and in real life!), you’ll come back to this soft and sweet loaf over and over. Sourdough banana bread is a frugal kitchen hero, using up discarded sourdough starter and those old brown bananas.

Sourdough bakers, keep this one handy. And don’t worry about it tasting sour. This recipe tastes just like the sweet, moist, classic banana bread we all know and love.

We love this recipe and I hope you do too!

❤️ Why you’ll love this recipe

• No more wasting your starter! One of my favorite sayings it “use it up, wear it out, make it do, or do without.”  Not that I am able to live by it, but I love the sentiment and I think it’s a worthy goal.  And that is one of the frustrating parts of keeping a sourdough starter… you have to discard some of it every day!  So any recipe that can use up that discard starter is always welcome.
• No sourdough flavor (picky eater approved) By the way, I know the word “sourdough” can be off-putting when we talk about sweet baked goods.  But this recipe tastes just like the sweet, moist, classic banana bread we all know and love.
• Super-versatile. It makes a great snack, dessert, or breakfast

🧂 Ingredients

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

You’ll need the following for this incredible banana bread:

• softened butter
• white sugar
• vanilla
• egg
• ripe bananas 
• discard sourdough starter
• all-purpose flour
• salt
• baking powder
• baking soda

🥣 Equipment

• 8.5 x 4.5 x 2.5 loaf pan
• Mixing bowl
• Hand mixer or stand mixer

🍴Instructions

Step One: Make the batter

You can use either a stand mixer or hand mixer for this, whichever is easier for you. 

It is a quick and easy recipe, so go ahead and preheat the oven to 350 degrees before you get started.  

Beat the butter, sugar, egg, and vanilla in a large mixing bowl until fluffy and well combined.  It should look light yellow.

Add the mashed banana and discard sourdough starter and gently mix them in. In a separate medium bowl, combine the flour, salt, baking soda, and baking powder. Gently add the flour mixture to the wet ingredients, stirring until just combined.

Step Two: Bake!

Pour into a greased loaf pan, smooth out the top with a spatula, and bake for one hour. The top usually splits. A toothpick inserted should come out clean or with just a few moist crumbs.

(Here are good guidelines on how to tell when quick bread is done.)

Cool completely before slicing.  

🥫 Storage instructions

At Room Temperature:

• Allow the bread to cool completely after baking.
• Once cool, wrap the bread tightly in plastic wrap or aluminum foil. This helps to keep the bread moist.
• You can also place the wrapped bread in an airtight container to further prolong its freshness.
• Store the wrapped or containerized bread at room temperature, away from direct sunlight or heat sources.
• The bread should remain fresh for up to three days when stored this way.

Freezing Instructions:

• To freeze the sourdough banana bread, first allow it to cool completely.
• Wrap the bread securely in plastic wrap, ensuring all sides are covered and sealed to prevent freezer burn.
• For additional protection, wrap the plastic-wrapped bread with a layer of aluminum foil or place it inside a heavy-duty freezer bag.
• Label the wrapped bread with the date so you can keep track of how long it has been stored.
• The bread can be frozen for up to 2 months. To thaw, remove it from the freezer and let it sit at room temperature until fully thawed. Optionally, you can unwrap and warm it in the oven at 350°F for about 10 minutes to refresh it.

Note: If you prefer to slice the bread before freezing, wrap each slice individually using the same method as above. This way, you can thaw only as many slices as you need at a time.

🔍 FAQs

👩🏻‍🍳 tips for the best banana bread

• Banana Ripeness: Use bananas that are very ripe – they should have plenty of brown spots. The riper the banana, the more flavor and natural sweetness it will add to the bread.
• Sourdough Starter: Ensure your sourdough starter is active. If it’s been in the fridge, take it out 12-24 hours before you plan to bake and feed it to revive it. It should be bubbly and pass the float test (a small spoonful dropped in water should float).
• Room Temperature Ingredients: Have all your ingredients, especially butter, eggs, and sourdough starter, at room temperature to ensure they blend together smoothly and evenly.
• Mixing Technique: When combining wet and dry ingredients, fold them together gently with a spatula rather than using a mixer. This will prevent overmixing, which can lead to a denser loaf.
• Flour Measurement: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can compact the flour, leading to too much in your batter.
• Oven Calibration: Oven temperatures can vary, so if you haven’t already, it might be worth investing in an oven thermometer to ensure your oven is at the correct temperature.
• Batter Consistency: The batter should be thick and pourable. If it seems too dry (which can happen with different flours or sizes of bananas), you can add a tablespoon of milk or water to loosen it up.
• Loaf Pan Size: Use the correct size loaf pan as it affects baking time and bread height. A 9×5 inch pan is standard, but if yours is different, you may need to adjust the baking time.
• Don’t Rush the Baking: If the bread is browning too quickly but isn’t done in the middle, cover the top loosely with foil and continue to bake until done.
• Cooling Time: Let the bread cool in the pan for about 10 minutes, then remove it and let it cool completely on a wire rack before slicing. Cutting into it too soon can cause it to be gummy or crumble.
• Slicing: Use a serrated knife to slice the banana bread. This will help you get clean slices without squishing the bread.
• Experiment with Add-Ins: If you’re adding nuts or chocolate chips, toss them with a bit of flour before adding them to the batter. This helps distribute them evenly and prevents them from sinking to the bottom.

Some variations

• Try adding chocolate chips to the batter or sprinkling the top with cinnamon sugar.
• Don’t have any overripe bananas? You can bake them at 200 degrees until they turn brown and soft. (About an hour.)
• Add 1/4 cup of peanut butter in with the starter.

📘 More sourdough breakfast Recipes

• After mastering our Sourdough Banana Bread, why not switch up your brunch game?
• My Sourdough Blueberry Muffin recipe is bursting with juicy berries. It’s a delightful twist on a classic, perfect for lazy Sunday mornings.
• Imagine waking up to the aroma of Sourdough Chocolate Chip Waffles. It’s a decadent breakfast treat that’s sure to please every chocolate lover in your family.”
• Our Fluffy Sourdough Pancakes are so light and airy. They might become your new favorite sourdough creation. You can whip them up for breakfast or brunch!

As we wrap up this culinary journey, it’s clear that sourdough isn’t just a trend—it’s a timeless tradition that brings a unique twist to every recipe it touches, including the delightful Sourdough Banana Bread we’ve shared today.