Sourdough Banana Bread

Save your sourdough discard and make sourdough banana bread! My recipe has an incredible banana flavor and pairs nicely with nuts or chocolate chips.

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 338kcal

Author Sam Merritt

Equipment

Ingredients

1 ½ cups (385 g) over-ripe bananas mashed (typically 3 large bananas for me)
½ cup (110 g) sourdough discard
⅔ cup (135g) light or dark brown sugar firmly packed
½ cup (100 g) granulated sugar
¼ cup (57 g) unsalted butter melted
2 large eggs lightly beaten
1 Tablespoon vanilla extract
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon optional
¼ cup (60 ml) whole milk
2 Tablespoons (25 g) coarse or granulated sugar for sprinkling on top optional

Instructions

Preheat oven to 350F (175C) and grease and flour the bottom of a 9x5 bread loaf pan (or line with a sling of parchment paper).
In a large mixing bowl, combine mashed bananas, sourdough discard, sugar, melted butter, eggs, and vanilla extract and stir very well.
1 ½ cups over-ripe bananas, ½ cup sourdough discard, ⅔ cup light or dark brown sugar, ½ cup granulated sugar, ¼ cup unsalted butter, 2 large eggs, 1 Tablespoon vanilla extract
In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
Add about half of the flour mixture to the banana mixture and gently fold together with a spatula. Once just combined, add milk, and stir until the milk is combined, then add the remaining flour mixture and stir until just combined. Do not over-mix or bread will be dense and rubbery.
¼ cup whole milk
Pour batter into prepared loaf pan and sprinkle the surface with sugar (if desired).
2 Tablespoons coarse or granulated sugar for sprinkling on top
Transfer to center rack of oven and bake for 60-65 minutes or until a wooden skewer inserted into the center comes out clean or with moist crumbs.
Allow bread to cool in pan for 15-20 minutes, then use a knife to gently loosen the sides from the pan and carefully turn out onto a cooling rack to cool completely.

Notes

Add-ins

Feel free to add 1 ½ cups of chopped nuts (pecans and/or walnuts are great) or chocolate chips. Stir these in near the end, just before the last of the flour is completely combined into the batter.

Storing

Store in an airtight container at room temperature for up to 3 days. Banana bread may be wrapped in plastic wrap and frozen for several months.

Nutrition