Let’s talk about the best thing to happen to banana bread since, well, bananas. Sourdough banana bread. It’s moist, tender, and packed with sweet banana flavor, but with a secret ingredient that takes it over the top: sourdough discard.
The natural tanginess of the sourdough perfectly complements the sweetness of the bananas, creating a loaf that’s more complex and delicious than any regular banana bread.
And it’s the perfect way to use up that starter discard that’s been living in your fridge. One loaf, and you’ll never make banana bread any other way.
Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy removal .
Mash the Bananas
In a large bowl, mash the very ripe bananas with a fork until mostly smooth with a few small lumps remaining. You should have about 1 ½ cups .
Add Wet Ingredients
To the mashed bananas, add the sourdough discard, melted butter, brown sugar, eggs, and vanilla extract. Whisk until well combined and smooth .
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using) .
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix. Fold in the chopped nuts if using .
Transfer to Pan
Pour the batter into the prepared loaf pan and spread evenly .
Bake
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 15-20 minutes .
Cool
Let the bread cool in the pan for 15-20 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely .
Serve
Slice and serve warm or at room temperature, preferably with a pat of butter .
Store
Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. This bread also freezes beautifully for up to 3 months .
Pro-Tips for Sourdough Banana Bread Greatness
- Use Very Ripe Bananas: The blacker, the better. Super-ripe bananas are sweeter and mash more easily
- Use Unfed Sourdough Discard: Straight from the fridge is perfect. No need to feed it
- Don’t Overmix: Mix just until the flour disappears. Overmixing = tough bread
- Check for Doneness: If you hit a banana pocket with your toothpick, it may come out wet. Test in a few spots to be sure
- Add Mix-Ins: Chocolate chips, dried fruit, or a streusel topping are all delicious variations .
