The Best Sourdough Banana Bread

A soft and buttery texture, rich banana flavor and just the right amount of sweetness with a hint of sourdough tang – what more could you ask for in a Sourdough Banana Bread Recipe? If you have a few ripe bananas and some sourdough discard to use up, you have to try this recipe!

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An all-time favorite, banana bread is a classic quick bread recipe that is perfect for using up those over-ripe bananas. This recipe incorporates sourdough discard, which adds just a hint of tangy sourdough flavor. It’s also great for using up that extra discard!

Find More Sourdough Discard Recipes at Quail Creek Homestead:

• Sourdough Apple Bread with Crumb Topping
• Sourdough Carrot Muffins
• Sourdough Lemon Zucchini Bread
• Sourdough Chocolate Bread
• Sourdough Cranberry Orange Muffins

Why You’ll Love This Sourdough Banana Bread

The texture. Extra moist and buttery, this sourdough banana bread somehow gets even more moist and delicious after a day or two. Banana bread is quite dense, but it still has a deliciously soft and tender crumb.

The flavor. Plenty of wonderfully sweet banana flavor in this recipe. Brown sugar sweetens the bread to perfection while the sourdough discard gives it just the slightest tang.

Quick & simple recipe. This recipe comes together so quickly and easily. While I love the convenience of stand mixers, it’s almost just as easy to mix this recipe by hand! You can have this bread mixed and baking in the oven in 10 minutes or less.

What is Sourdough Discard?

Put simply, sourdough discard is just the unfed portion of sourdough starter. Since it has not been fed, it no longer has much leavening power, if any. Which in my experience, is better for sourdough discard recipes such as quick breads, cakes and cookies.

Why Use Sourdough Discard in Recipes?

There are several reasons why bakers use sourdough discard in recipes. For one, you can reduce food waste by incorporating the “discarded” portion of your starter into other recipes. This is by far the most common reason for incorporating discard into recipes.

Another great reason is that sourdough discard adds a unique depth of flavor to baking recipes. Sourdough starter is a fermented food, and the fermentation process develops a unique flavor profile.

While sourdough discard recipes aren’t fermented in the way that traditional sourdough bread is (and therefore won’t have the same health benefits), the flavor of the fermented sourdough discard still adds to the recipe.

Ingredients in Sourdough Banana Bread

Butter – butter is my preferred fat in most baking recipes, as it is much better for you than conventional vegetable oils and adds wonderful buttery flavor.

Brown sugar – brown sugar sweetens the bread and makes it soft and moist.

Eggs – eggs bind the bread together and help create the soft and tender texture.

Vanilla extract – a little vanilla extract adds more depth of flavor to the bread.

All purpose flour – With a middle-of-the-road protein content, all purpose flour is the most common and versatile commercial flour type.

Baking soda – Baking soda is the leavening agent in this recipe.

Salt – just a bit of salt goes a long way, adding to the depth of flavor in nearly any baking recipe.

Sourdough discard – sourdough discard adds a depth of flavor to the recipe that only fermented sourdough can add.

Ripe bananas – Ripe bananas have a higher sugar content, making them sweet and perfect for baking. Banana bread is a great way to use up those spotty bananas you have sitting on your counter.

Tools Used to Make Sourdough Banana Bread

Stand mixer – you can also mix this recipe by hand

Measuring cups and spoons

Loaf pan – I love this loaf pan!

Directions

Preheat oven to 350 degrees F. Grease loaf pan or line with parchment paper.

In the bowl of a stand mixer fitted with paddle attachment, mix the melted butter and brown sugar. Add eggs and vanilla, mixing well.

In a separate bowl, mix the dry ingredients (flour, baking powder and salt). Stir the dry ingredients into the butter mixture until smooth.

Fold in discard and mashed bananas until combined.

Spread evenly into your loaf pan, and bake at 350 degrees F for 60-65 minutes, or until toothpick inserted in center comes out clean.

How to Freeze Sourdough Banana Bread

This Sourdough Banana Bread freezes very well. Once the bread has cooled completely, double wrap the bread and place in a freezer storage bag for up to 3 months. You can even wrap and freeze individual slices for convenience.

I hope your family enjoys this banana bread as much as mine does. If you try this recipe and love it, please leave a comment below or share with a friend!