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Sourdough Banana Bread

Sourdough Banana Bread uses ripe bananas and sourdough discard for an incredibly moist loaf with a tender crumb and subtle tangy flavor. Expect a deep golden crust, a naturally cracked top, and banana aroma in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Banana Bread
  • 1 cup sourdough discard (unfed, room temperature) Use discard that isn’t fed; room temperature helps it mix smoothly.
  • 1.5 cup mashed ripe bananas (about 3 medium bananas) Mash until mostly smooth for even moisture.
  • 2 large eggs
  • 0.33 cup unsalted butter (melted) Melt and cool slightly so it doesn’t cook the eggs.
  • 0.5 cup light brown sugar
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup chopped walnuts (optional) Fold in gently to keep a tender crumb.
  • 0.5 cup semi-sweet chocolate chips (optional) Optional, but great for extra pockets of sweetness.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix the wet ingredients
  1. Whisk the sourdough discard, mashed bananas, eggs, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth and creamy. Stop when no streaks of egg or sugar remain.
Combine the dry ingredients
  1. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mix until the cinnamon is evenly distributed.
Combine and finish the batter
  1. Fold the dry ingredients into the wet mixture until just combined. Do not overmix—small flour streaks are ok as long as they disappear with a few folds.
  2. Fold in the walnuts and chocolate chips if using. Mix just enough to distribute them through the batter.
  3. Pour the batter into the prepared loaf pan and smooth the top evenly. Tap the pan once to settle the batter and reduce air bubbles.
Bake and cool
  1. Bake for 55–65 minutes at 350°F (175°C), until a toothpick inserted into the center comes out clean or with a few moist crumbs. The loaf should have a deep golden crust with a naturally cracked top and smell strongly of bananas.
  2. Cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before slicing for the cleanest cuts.

Notes

Pro tip: measure mashed bananas after mashing so the batter isn’t too wet; if bananas seem watery, blot very lightly before mashing. Store airtight at room temperature for 2–3 days or in the fridge for up to 5 days; freeze slices up to 2 months (wrap well). For a different flavor note, swap the walnuts for extra chocolate chips if you prefer a chocolate-forward loaf.