Welcome to the ultimate sourdough banana bread recipe that will transform your sourdough discard from a byproduct into a star ingredient. If you’re searching for a banana bread that is incredibly moist, rich in flavor, and has a delightful tangy undertone that perfectly complements the sweetness of ripe bananas, you’ve found it. This recipe is not just about reducing waste; it’s about elevating a classic comfort food to a whole new level of deliciousness.
Forget dense, dry, or overly sweet banana breads. The natural acids in the sourdough discard create an exceptionally tender crumb and a complex flavor profile that is simply irresistible. This is the easy, no-fuss recipe you’ll return to every time you have discard to use up.
Why You’ll Love This Sourdough Banana Bread Recipe
Perfectly Moist & Tender: The sourdough discard adds moisture and reacts with the baking soda to create a wonderfully soft, tender crumb that stays fresh for days.
Amazing Flavor: It strikes the perfect balance between the familiar sweetness of banana bread and a subtle, sophisticated tang from the sourdough.
No-Waste Baking: It’s a fantastic and delicious way to use up your inactive sourdough discard instead of throwing it away.
Incredibly Easy: This is a simple “quick bread” recipe. No kneading or complicated steps required—just mix and bake!
Customizable: This recipe is a perfect base for your favorite add-ins. Think chocolate chips, toasted nuts, or a swirl of cinnamon sugar.
The Magic of Sourdough Discard in Banana Bread
Before we dive in, let’s clarify the role of sourdough discard in this recipe. Unlike in sourdough bread where the starter is used for leavening, here the discard’s primary job is to add flavor and moisture. The tangy, fermented notes of the discard cut through the sweetness and add a beautiful complexity. It also contributes to an incredibly tender crumb. The rising action in this quick bread comes from a chemical leavener—baking soda—which reacts with the acidity in both the discard and bananas for a perfect lift.
Ingredients You’ll Need
This recipe relies on simple pantry staples. The key is using very ripe, almost black bananas for the best flavor and natural sweetness.
Key Ingredients Explained
Overripe Bananas: The darker and spottier, the better! Overripe bananas are sweeter and provide more moisture, which is essential for the perfect texture.
Sourdough Discard: Use unfed, inactive discard straight from the refrigerator. The discard’s acidity is key to the bread’s flavor and tenderness.
Melted Butter: Using melted butter coats the flour proteins, resulting in a more tender and moist loaf compared to softened butter.
Brown Sugar: Adds a rich, caramel-like sweetness and extra moisture that complements the sourdough tang.
All the simple ingredients you need for the best sourdough banana bread.
For the Banana Bread
1 1/2 cups (180g) all-purpose flour
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 (227g) sourdough discard, unfed
1/2 cup (113g) unsalted butter, melted and slightly cooled
3/4 cup (150g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
How to Make Sourdough Banana Bread (Step-by-Step)
This is a straightforward recipe. The most important tip is to avoid overmixing the batter once the wet and dry ingredients are combined.
Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
Mix Wet Ingredients: In a separate large bowl, add your mashed bananas, sourdough discard, melted butter, brown sugar, egg, and vanilla extract. Whisk everything together until it’s well combined and smooth.
Gently Fold Together: Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, gently fold the batter until just combined. A few streaks of flour are okay. Overmixing will result in a tough, dense bread. If you’re adding any mix-ins like chocolate chips or walnuts, fold them in now.
Bake to Perfection: Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool Completely: Let the banana bread cool in the pan on a wire rack for 15-20 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and let it cool completely on the wire rack before slicing. This step is crucial for the bread to set properly!
Each slice of this sourdough banana bread is perfectly moist and delicious.
Tips for the Best Sourdough Banana Bread
Don’t Overmix the Batter: This is the most important rule for any quick bread. Mix only until the flour disappears to ensure a tender, not tough, crumb.
Use Room Temperature Ingredients: Allowing your egg and discard to come to room temperature helps the batter mix together more evenly.
Measure Flour Correctly: For best results, weigh your flour with a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup, then level it off with a straight edge.
Tent with Foil: If you notice the top of the loaf is browning too quickly before the center is cooked, loosely tent it with aluminum foil for the remainder of the baking time.
Recipe Variations & Fun Add-ins
This recipe is a wonderful canvas for your creativity. For a different twist, you could even borrow ideas from our delicious cinnamon swirl banana bread (coming soon). Here are a few popular variations:
Variation
Instructions
Chocolate Chip
Gently fold in 1 cup of semi-sweet or dark chocolate chips with the dry ingredients. For more ideas, check out our amazing extra moist chocolate chip banana bread.
Toasted Nuts
Add 3/4 cup of toasted and chopped walnuts or pecans for a delightful crunch. This is a staple in our classic banana nut bread recipe.
Extra Spices
Add 1/4 teaspoon of nutmeg and a pinch of ground cloves along with the cinnamon for a warmer, spicier loaf.
Storing and Freezing Instructions
How to Store
Store the completely cooled sourdough banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature. It will stay wonderfully moist for up to 4 days.
How to Freeze
This bread freezes beautifully. You can freeze the whole loaf or individual slices. Wrap the cooled bread tightly in plastic wrap, then again in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before enjoying.
The Perfect Sourdough Banana Bread Recipe
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.
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.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a separate large bowl, add mashed bananas, sourdough discard, melted butter, brown sugar, egg, and vanilla extract. Whisk until well combined.
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.
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.
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.
Sourdough discard adds two main things: incredible flavor and moisture. The natural acids in the discard create a subtle tang that balances the sweetness of the bananas and results in an exceptionally moist and tender crumb. It does not act as the primary leavening agent in this recipe.
Yes, you can use active, bubbly starter in the same quantity. It may add a slightly more pronounced tangy flavor and could provide a little extra lift, but since the recipe relies on baking soda for leavening, the difference in texture will be minimal. Discard is preferred as this is a ‘no-waste’ recipe.
The most common cause of gummy or dense banana bread is overmixing the batter. Once you combine the wet and dry ingredients, mix only until the flour disappears. A few streaks of flour are fine. Overmixing develops the gluten in the flour, leading to a tough, dense texture.
For the best flavor and moisture, your bananas should be very ripe—the skin should be heavily speckled with brown or even completely black. These bananas are much sweeter and have a softer texture, making them easy to mash and incorporate into the batter.
Thanks to the moisture from the sourdough discard, this banana bread stores very well. Keep it in an airtight container at room temperature for up to 4 days. It will remain moist and delicious.
Absolutely! To make sourdough banana muffins, prepare the batter as directed and divide it among a lined 12-cup muffin tin, filling each cup about three-quarters full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
More Banana Bread Recipes to Try
Once you’ve mastered this sourdough version, why not explore other variations? If you’re out of starter, our ultimate easy banana bread recipe is a fantastic classic. Or, for a healthier take, try our naturally sweetened healthy banana bread.
We hope you love this Sourdough Banana Bread Recipe as much as we do! It’s a truly special treat that brings new life to a beloved classic. If you try it, please leave a comment below—we’d love to hear how it turned out! For more delicious inspiration, be sure to follow us on Pinterest.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
