This Sourdough Banana Bread is made with ½ a cup of sourdough discard. It's fluffy, extra-moist, and one of my favorite variations on banana bread. I know you'll fall in love with this recipe!
Looking for more sourdough discard recipes? Try my Sourdough Bagels or Sourdough Pancakes next!
About This Recipe
If you love banana bread and have some discard sitting in your fridge, then this recipe is for you. This was my first time making banana bread with sourdough, but it came out super tasty.
The inside was fluffy and moist like you'd expect, and the sourdough brought a delicious depth of flavor. I don't know how to explain it, but it tasted maybe a tiny bit savory and a bit more balanced. Even though my discard was super tangy, the bread did not taste sour at all, probably because the bananas are very sweet, and banana bread just has quite a bit of sugar in general.
In any case, this recipe is worth making! We've been enjoying slices for breakfast all week, and I'm planning on making another batch this weekend to share with family. So far, I've used my sourdough to make tortillas, dinner rolls, English muffins, bagels, and pancakes. But other than that, I still consider myself a sourdough noob. If you have any other ideas, please let me know in the comments!
Key Ingredients
All-purpose flour: To prevent overmeasuring the flour, spoon it into your measuring cup, then level it off with something flat, like a knife.
Baking powder + baking soda: These help make the bread rise. Baking powder provides leavening during baking, whereas baking soda starts working immediately upon mixing with the wet ingredients.
Salt: Even in dessert recipes, a bit of salt helps elevate all the flavors.
Bananas: Use the ripest bananas you can find. The more bruises, the better.
Brown sugar: I love brown sugar because it adds more complexity than regular sugar.
Sourdough discard: You'll need ½ a cup of discard. A little more or less is fine too.
Vegetable oil: Oil gives breads moistness and richness.
Eggs: Help bind all the ingredients together.
Sour cream: If you remember my chocolate chip banana bread recipe, I use sour cream to give it an insanely moist texture.
Vanilla extract: For warm flavor.
Instructions
STEP 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP 2: In a medium bowl, whisk together the bananas, brown sugar, sourdough discard, oil, eggs, sour cream, and vanilla extract until smooth.
STEP 3: Pour the wet ingredients into the dry ingredients and mix until just combined.
STEP 4: Pour the batter into the loaf pan.
STEP 5: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but there should be no streaks of wet batter). If the top is browning too much, place a foil tent over the top halfway through.
Sourdough Banana Bread
Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 medium ripe bananas (mashed)
- 1 cup packed brown sugar
- ½ cup sourdough discard
- ½ cup vegetable oil
- 2 large eggs
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the bananas, brown sugar, sourdough discard, oil, eggs, sour cream, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but there should be no streaks of wet batter). If the top is browning too much, place a foil tent over the top halfway through.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
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