This Sourdough Banana Bread is a delightful twist on a classic, blending the tangy depth of sourdough with the sweet, comforting flavor of ripe bananas. In just 15 minutes of prep, you’ll create a moist, tender loaf with a golden crust that’s perfect for breakfast or a cozy snack. The natural sweetness of bananas pairs beautifully with the subtle tang, while a hint of cinnamon adds warmth to every bite.
After an hour in the oven, your kitchen will be filled with the irresistible aroma of freshly baked bread. Each slice offers a satisfying balance of textures—soft, fluffy crumb with a slightly crisp edge. Packed with wholesome ingredients, this recipe is as nourishing as it is indulgent, making it a treat you can feel good about sharing.
Ingredients for Sourdough Banana Bread
- 1 ½ cups (385 g) over-ripe bananas, mashed (about 3 large bananas)
- ½ cup (110 g) sourdough discard
- ⅔ cup (135 g) light or dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- ¼ cup (57 g) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ¼ cup (60 ml) whole milk
- 2 Tablespoons (25 g) coarse or granulated sugar, for sprinkling on top (optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine mashed bananas, sourdough discard, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
- Add half of the flour mixture to the banana mixture. Gently fold with a spatula until just combined.
- Pour in the milk and stir until incorporated. Add the remaining flour mixture and stir until just combined. Avoid over-mixing to prevent a dense texture.
- Pour the batter into the prepared loaf pan. Sprinkle the top with sugar (optional).
- Bake on the center rack for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs.
- Let the bread cool in the pan for 15-20 minutes. Then, gently loosen the sides with a knife and transfer to a cooling rack to cool completely.
Storage and Reheating Tips
Store your Sourdough Banana Bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, pop a slice in the toaster or microwave for 10-15 seconds for that freshly baked warmth.
Recipe Variations to Try
Add a personal twist to your banana bread by mixing in ½ cup of chopped walnuts, pecans, or chocolate chips for extra texture and flavor. For a healthier option, swap half the all-purpose flour with whole wheat flour and reduce the sugar by ¼ cup. You can also experiment with adding a handful of shredded coconut or dried fruit for a tropical vibe.
Equipment Guidance for Perfect Results
Use a 9×5-inch loaf pan for even baking and easy slicing. A parchment paper sling makes removing the bread a breeze. A sturdy spatula is essential for gently folding the batter to avoid over-mixing, and a wooden skewer or toothpick ensures you’ll know exactly when your bread is perfectly baked.
Serving Suggestions for Every Occasion
Serve your Sourdough Banana Bread warm with a pat of butter or a drizzle of honey for a cozy breakfast. Pair it with a scoop of vanilla ice cream for a simple dessert, or enjoy it alongside your afternoon coffee or tea. It’s also a great addition to brunch spreads or as a thoughtful homemade gift.
Sourdough Banana Bread
Ingredients
- 1 ½ cups over-ripe bananas mashed (typically 3 large bananas for me)
- ½ cup sourdough discard
- ⅔ cup light or dark brown sugar firmly packed
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 large eggs lightly beaten
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ¼ cup whole milk
- 2 Tablespoons coarse or granulated sugar for sprinkling on top optional
Instructions
- Preheat oven to 350F (175C) and grease and flour the bottom of a 9×5 bread loaf pan (or line with a sling of parchment paper).
- In a large mixing bowl, combine mashed bananas, sourdough discard, sugar, melted butter, eggs, and vanilla extract and stir very well.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
- Add about half of the flour mixture to the banana mixture and gently fold together with a spatula. Once just combined, add milk, and stir until the milk is combined, then add the remaining flour mixture and stir until just combined. Do not over-mix or bread will be dense and rubbery.
- Pour batter into prepared loaf pan and sprinkle the surface with sugar (if desired).
- Transfer to center rack of oven and bake for 60-65 minutes or until a wooden skewer inserted into the center comes out clean or with moist crumbs.
- Allow bread to cool in pan for 15-20 minutes, then use a knife to gently loosen the sides from the pan and carefully turn out onto a cooling rack to cool completely.