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!

Sourdough Banana Bread sliced on a cutting board

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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!

Sourdough Banana Bread ingredients

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!

loaf of Sourdough Banana Bread with banana slices beside it

How Do You Make It?

It’s easy to make this tasty recipe!

  1. Prepare loaf pans for baking.
  2. Whisk flour, baking powder, cinnamon, and salt. Set aside.
  3. In another bowl, whisk eggs until they are fluffy. Add sourdough starter, bananas, oil, both sugars, and vanilla. Blend until thoroughly combined.
  4. 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.
  5. 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.

sliced Sourdough Banana Bread

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.

Sourdough Banana Bread with melted butter

Other Sourdough Recipes To Try!

Sourdough Banana Bread sliced on a cutting board
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Sourdough Banana Bread

Sourdough Banana Bread uses up leftover sourdough discard for a sweet and healthy quick bread.
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 16 servings
Author Candace



  • 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.


Will keep 3-4 days in an airtight container or freeze for 4 months.
5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 206 | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 136mg | Fiber: 1g | Sugar: 15g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread, Breakfast, Snack
Cuisine American

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sliced Sourdough Banana Bread loaf on a cutting board with a title

Sourdough Banana Bread sliced with writing

loaf of Sourdough Banana Bread with writing

sliced Sourdough Banana Bread on a cutting board with writing

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Sourdough Banana Bread loaf and sliced with a title


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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