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A loaf of sourdough banana bread recipe, partially sliced to show the moist crumb inside.
FL Recipes

Sourdough Banana Bread Recipe: The Secret to a Moist, Tangy Loaf

The ultimate sourdough banana bread recipe using sourdough discard for an incredibly moist, tangy, and flavorful loaf. This easy quick bread is the perfect way to use up your discard and bake a delicious treat that stays fresh for days. With ripe bananas, melted butter, and a hint of cinnamon, this recipe is a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour (180g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 3 large, very ripe bananas, mashed about 1 1/2 cups
  • 1 cup sourdough discard, unfed (227g)
  • 1/2 cup unsalted butter, melted and slightly cooled (113g)
  • 3/4 cup packed light brown sugar (150g)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 1 9x5 inch Loaf Pan
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Wire Cooling Rack
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Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
  3. In a separate large bowl, add mashed bananas, sourdough discard, melted butter, brown sugar, egg, and vanilla extract. Whisk until well combined.
  4. Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold the batter until just combined. Do not overmix; a few streaks of flour are okay.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely before slicing. This step is crucial for the bread to set.

Nutrition

Calories: 245kcalProtein: 4gFat: 9gFiber: 2g

Notes

Don't Overmix: This is the most critical tip for a tender crumb.
Ripe Bananas are Key: Use bananas with lots of brown spots for the best flavor and moisture.
Cooling is Crucial: Do not slice the bread while it's hot. Letting it cool completely allows the crumb to set properly, preventing it from being gummy.
Keyword banana quick bread,moist banana bread,sourdough discard recipe

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