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.
Table of contents
❤️ 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
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
- ripe bananas
- discard sourdough starter
- all-purpose flour
- baking powder
- baking soda
- 8.5 x 4.5 x 2.5 loaf pan
- Mixing bowl
- Hand mixer or stand mixer
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
Homemade banana bread will keep well at room temperature, tightly wrapped in plastic wrap, for 1-2 days.
For longer storage, it freezes very well. Wrap in plastic wrap and then again in in aluminum foil, then freeze for up to 3 months. It defrosts perfectly right on the counter.
Many readers have done it successfully! Replace the egg with a 1/4 cup of applesauce and the butter with coconut oil or another vegan substitute.
Well, you CAN, but part of what makes this a great recipe is that there’s plenty of sweetness. Try substituting some for light brown sugar, honey, or maple syrup, or cutting back a little.
Yes, it will make 1 dozen. Start checking them for doneness around 20 minutes.
Nope, that’s the beauty of this recipe. You can use it straight from the fridge. If your starter is already fed and bubbly, that works just fine too. 😊
👩🏻🍳 Expert tips
- 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.
📘 Related Recipes
🍅 make it along with me
Follow along step by step. The slides will turn every 7 seconds, or you can click ahead.
📖 Here’s the recipe
Classic Sourdough Banana Bread
- 1/3 cup softened butter
- 1 cup white sugar
- 1 teaspoon vanilla
- 1 egg
- 3 bananas mashed
- 1 cup discard sourdough starter stirred
- 1 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Preheat oven to 350. Prepare a loaf pan by greasing with vegetable oil spray or butter.
- Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed. Add the egg and vanilla, mixing until combined. Add the mashed banana and sourdough starter, mixing on low.
- In a separate medium mixing bowl mix the flour, salt, baking soda, and baking powder. Add it to the wet ingredients and mix on low until just combined.
- Pour into loaf pan, smoothing out the top with a spatula, and bake in preheated oven for 1 hour, or until a toothpick comes out clean. The top will split. Allow to cool before slicing. Store at room temperature, tightly wrapped, for up to three days,