Our recipe for Sourdough Banana Bread is a super moist treat.
The Amish shouldn’t have the market cornered on sourdough bread, right? Sourdough discard banana bread is delicious sliced hot and fresh from the oven or baked as fragrant and tasty muffins. Lightly sweetened with ripe bananas, this quick bread will be an easy classic in your recipe box all year long! While this is still a basic sourdough bread recipe, the addition of bananas makes the loaves tender and sweet, and unforgettable!
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Why We Love this Banana Bread
We love using up a leftover sourdough starter; it’s just too precious to waste! No need for lengthy or overnight rises! And our recipe is so simple, you’ll want to make an extra loaf for banana French toast. Try it toasted for toppers like spicy chocolate sauce, rhubarb applesauce, or regular applesauce. Even with just a sweep of butter, or your favorite jam, sourdough starter banana bread is unforgettably delicious! Make a no butter ‘Chunky Monkey’ sandwich with toasted sourdough banana bread, a swipe of peanut butter, Nutella, and some fresh banana slices!
Ingredients and Variations
SOURDOUGH DISCARD – Besides sourdough starter, flour, & baking powder are the basic leavening ingredients.
FLOUR – For a whole wheat version, use a 1:1 ratio of whole wheat flour to white flour.
SWEETENER – Cinnamon and two kinds of sugar make it sweet. Feel free to sub out sugar with your favorite alternative sweetener if desired.
EGGS – Eggs help make the basic dough fluffy for sourdough banana bread.
EXTRAS – Wanna get fancy? Add some toasted coconut, chocolate chips, toasted and chopped walnuts or macadamia nuts, or some dried cherries. Adding cocoa powder will create a chocolate banana sourdough bread that is yummy for French toast!
How Do You Make It?
It’s easy to make this tasty recipe!
- Prepare loaf pans for baking.
- Whisk flour, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk eggs until they are fluffy. Add sourdough starter, bananas, oil, both sugars, and vanilla. Blend until thoroughly combined.
- Create a well in the center of the dry mixture and gently fold in the wet mixture, scraping the bottom and sides with a rubber spatula, until just mixed. Do not overmix.
- Scrape the batter evenly between both prepared pans. Lower the oven temperature and bake loaves for 35 to 45 minutes or until a wooden pick inserted in the center comes out clean. Remove the loaves from the oven and let them cool for 15 minutes. Remove loaves from the pans and cool completely on wire racks.
Tips and Tricks
- Here are a few tips and tricks for the best results every time! Toasting nuts and coconut will intensify their flavors and keep them extra crunchy! Simply toss chopped nuts or shredded coconut in a small sauté pan until they are fragrant and lightly browned. Let them cool completely before using.
- Avoid overmixing the batter. It will make the bread tough because air bubbles won’t bake into the bread and it will turn out too heavy and dense.
- Bake all breads as close to the center of the oven as possible so they rise evenly. Many ovens have hot spots that prevent bread from rising as it should. If your oven has a hot spot, rotate it halfway through the baking process for beautifully baked and shaped loaves every time!
How to Store It
Banana sourdough bread will keep at room temperature for up to 4 days in an airtight container or wrapped in plastic wrap. Once the loaf is fully cooled, it can be wrapped tightly in plastic wrap and then aluminum foil and frozen up to 4 months with the date labeled on the outsider.
Other Sourdough Recipes To Try!
- Sourdough Soda Bread – easy recipe!
- Rhubarb Sourdough Muffins – so delicious.
- Sourdough Scones – you must try these!
- Peach Sourdough Muffins – just 15 min prep!
- Sourdough Blueberry Muffins– a favorite.
Sourdough Banana Bread
Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 eggs room temperature
- 1 cup sourdough starter 227 grams
- 1 ½ cups ripe bananas mashed
- ½ cup oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F. Grease and flour two 8½ x 4½ inch loaf pans.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a medium to large bowl, whisk eggs until mixed. Add in sourdough starter, bananas, oil, sugars, and vanilla and whisk until well combined.
- Add wet mixture to the flour mixture and fold, scraping bottom and sides using a rubber spatula, until just mixed. Do not overmix or banana bread will be tough.
- Divide batter evenly between two prepared loaf pans. Place pans into the oven and reduce temperature to 350˚F. Bake 35-45 minutes, until a toothpick comes out clean. Cool for 15 minutes, then transfer to a rack and cool completely.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Hi, just wondering if you can let it sit in frig over night.
Yes Mary, this will keep on the counter or refridgerator for a couple of days. Enjoy!
why the baking powder , if you have starter? it’s that point of starter ?
It helps with a lovely light muffin! Enjoy!
Great Candace’s husband
Glad to hear you love this banana bread Paul!