Your new favorite sourdough banana bread recipe. Soft, flavorful, and easy to make, this perfect twist on a classic favorite combines the goodness of sourdough with the sweetness of ripe bananas.

Banana bread is one of our favorite breakfast treats. Once I started making sourdough, I adapted my standard banana bread recipe slightly to add sourdough discard. Now I actually make this more often than my original! I’ll have to share that one as well, but we’ll start with the sourdough banana bread for today.

Did you know that sourdough’s natural preservatives help sourdough bread products stay fresh longer? So this banana bread stays fresh and soft for days! Not that that’s usually an issue – it’s typically gone pretty fast. But you can store it on the counter for days. I’ve noticed that it does last longer than a standard banana bread.

Slice and top with butter, add a fresh cup of coffee, and you have yourself a delicious breakfast snack!

Ripe Bananas

Whenever we have bananas that start to get over-ripe, I move them to the freezer. Then pull them out to defrost shortly before I’m ready to bake this banana bread. But, if for some reason, we’re out of frozen bananas, I’ll just use some nice, ripe (or bordering over ripe) ones.

Additions

We keep it pretty simple, but you can also add walnuts, raisins, and or chocolate chips for a sweeter twist. Chocolate chips is my go-to if we’re looking for something a little extra!

Sourdough Banana Bread Recipe

This recipe is for two loaves. I usually make two loaves at a time since we go through it quickly. But it also freezes well if you go through it more slowly. Just pop it in the freezer and pull it out when you’re out!

Sourdough Starter

I’ve used both active sourdough starter and sourdough discard in this recipe and both work well. It’s a great way to use up that extra discard if you have it.

Family Favorite Sourdough Banana Bread

Yield: 2 Loaves

Your new favorite sourdough banana bread recipe! Soft, flavorful, and easy to make, this perfect twist on a classic favorite combines the goodness of sourdough with the sweetness of ripe bananas.

Ingredients

1/2 cup butter (1 stick)
3 eggs
1 cup sugar
1/2 cup brown sugar
1/4 cup sour cream
1 cup sourdough discard
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 ripe or over-ripe bananas, mashed

Instructions

Preheat oven to 375° and lightly grease two 9"x5" loaf pans.
In a large bowl, add 1 stick butter, 3 eggs, 1 cup sugar, 1/2 cup brown sugar, and 1/4 cup sour cream. Cream with a handheld mixer or stand mixer until fully combined.
Add the sourdough discard and mix until incorporated.
In a separate bowl, whisk the dry ingredients together - 3 cups flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder.
Gently mix the dry ingredients into the wet ingredients until just combined.
In the same bowl you used for the dry ingredients, mash 4 ripe bananas (saving yourself an extra bowl 😉 ). It works well to mash them with a fork or with the hand held beaters on low.
Fold in bananas. Sometimes I mix them in by hand, other times I'll use the handheld mixer on low, taking care not to overmix. But do be careful not to overmix or the bread will be tough and crusty on top.
Pour the batter into 2 loaf pans and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pans for 10-15 minutes, then transfer to a wire rack to finish cooling. Let it cool completely before slicing to allow it to set a bit.

Notes

My go-to method for greasing a pan is to rub butter on the inside and then lightly dust with flour. I also like to add a piece of parchment paper along the bottom of the loaf pans to prevent the bottom of the loaf from sticking. If I'm in a hurry, I'll just spray a non-stick spray into the pans.
Make sure not to overmix the batter when you add the bananas. But actually for real ... it'll make the bread tough and crusty on top. I had to test it for myself, but it really does make a difference. Mixing bananas with flour builds a gluten network. More mixing = more gluten = tough bread.
I've used both active sourdough starter and sourdough discard in this recipe and both worked well.
Add walnuts, raisins, and/or chocolate chips for a yummy twist!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

| Tylynn |

Follow along on Instagram @tylynnm for more diy, recipes, and all things home.

This post contains affiliate links. If you make a purchase from one of the links, I may make a small commission at NO EXTRA COST to you. See my full disclosure here.

Don’t forget to pin for later!