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–+ servings
loaf tin with banana bread
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4.84 from 18 votes

Classic Sourdough Banana Bread

Sourdough starter adds a mild tang to a classic banana bread recipe that's moist, sweet, and delicious.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Keyword: banana bread using sourdough discard, sourdough banana bread, sweet sourdough recipes
Servings: 12 slices
Calories: 211kcal
Author: Katie

Ingredients

  • ⅓ 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

Instructions

  • Prep. Preheat oven to 350.  Prepare a loaf pan by greasing with vegetable oil spray or butter.
    An empty gold-colored loaf pan, ready for banana bread batter.
  • Wet ingredients. 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.
    A bowl of creamed butter and sugar, followed by another image with sourdough starter added on top of the creamy mixture.
  • Dry ingredients. 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. Overmixing will make the loaf tough.
    A bowl of banana bread batter before and after dry ingredients are added, one with flour on top and the other mixed to a smooth consistency.
  • Bake. 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. =
    Two images of a loaf pan with banana bread batter, one before baking and one showing the baked bread with a cracked golden-brown top.
  • Cool and slice. Allow to cool before slicing.  Store at room temperature, tightly wrapped, for up to three days.
    Sliced sourdough banana bread on a wooden cutting board, displaying the bread's moist interior and even crumb.

Video

Notes

I use unfed discard, straight from the fridge.   If your starter is bubbly you can still use it,  but it might overflow in a 9x5 loaf pan.   Try a 9-inch square pan instead 😊.
To freeze, allow to cool completely and wrap in plastic wrap and then aluminum foil.  Keeps in freezer for 2 months.
You can add 1/2 cup chocolate chips or chopped walnuts for a yummy twist.  

Nutrition

Calories: 211kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 195mg | Potassium: 127mg | Fiber: 1g | Sugar: 23g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg