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Sourdough Banana Bread Recipe

Best Sourdough Banana Bread Recipe (Easy & Moist)

Sourdough Banana Bread is moist, flavorful, and a no-waste recipe that uses ripe bananas and sourdough discard for a delicious treat!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 113 grams 1/2 cup unsalted butter, softened
  • 200 grams 1 cup sugar
  • 2 eggs room temperature
  • 230 grams 1 2/3 cups all-purpose flour
  • 6 grams 1 teaspoon baking soda
  • 3 grams 1/2 teaspoon salt
  • 100 grams 1/3 cup sourdough discard
  • 275 grams 1 cup mashed bananas, about 3-4 medium bananas
  • 4 grams 1 teaspoon vanilla extract
  • 65 grams 1/2 cup chopped walnuts (optional)

Instructions
 

  • 1. Preheat the oven to 350 degrees F and grease and line an 9 x 5 inch loaf pan with a parchment paper sling for easy removal. Set aside.
  • 2. In a bowl of a stand mixer with a paddle attachment, cream room-temperature butter and sugar on medium speed until light and fluffy, about 2-3 minutes. This can also be done with a hand mixer.
  • 113g (1/2 c) unsalted butter, softened, 200g (1 cup) sugar
  • 3. Once combined, add the eggs to the mixture, one at a time. Continue to beat on medium speed until it is light, fluffy, and pale yellow in color. Stop to scrape the sides of the bowl when necessary.
  • 2 eggs, room temperature
  • 4. In a separate bowl, add the flour, baking soda, and salt and whisk until combined. Set aside.
  • 230g (1 2/3 c) flour, 6g (1 tsp) baking soda, 3g (1/2 tsp) salt
  • 5. While mixing on stir/low, alternate adding the dry ingredients and sourdough discard to the egg mixture. Occasionally stop mixing to scrape the sides of the bowl. Mix until there are just a few streaks of flour left.
  • 100g (1/3 c) sourdough discard
  • 6. Lastly, add the mashed banana and vanilla extract to the batter. Mix on low until just combined.
  • 275g (1 c) mashed bananas, 4g (1 tsp) vanilla
  • 7. If adding mix-ins, gently fold into the batter using a rubber spatula.
  • 65g (1/2 c) chopped walnuts or 85g (1/2 c) chocolate chips
  • 8. Add the batter to the prepared loaf pan. Sprinkle with additional chopped nuts or chocolate chips on top, if desired. Bake for 55-65 minutes or until a toothpick comes out clean or with a few moist crumbs. Begin to check at 55 minutes.
  • 9. Remove from the oven and cool in the pan for 30 minutes before placing on a wire rack to cool completely. For easiest slicing, wait at least an hour. Enjoy!

Notes

How to Serve Sourdough Discard Banana Bread

1. Serve at Room Temperature
Allow the loaf to cool completely before slicing. This prevents crumbling and preserves moisture.
2. Lightly Toasted
Toast individual slices to enhance caramelized banana notes and create a crisp edge.
3. With Spreads
  • Salted butter (classic contrast)
  • Cream cheese
  • Nut butter (peanut, almond, or cashew)
  • Honey or maple syrup for added sweetness
4. As a Breakfast Plate
Pair with yogurt and fresh fruit for a balanced option.
5. As Dessert
Warm slightly and serve with vanilla ice cream or whipped cream.
6. With Beverages
Pairs well with:
  • Black coffee
  • Latte or cappuccino
  • Chai
  • Cold milk

How to Store Sourdough Discard Banana Bread

Short-Term (1–3 Days, Room Temperature)
  • Let the bread cool fully.
  • Wrap tightly in plastic wrap or store in an airtight container.
  • Keep in a cool, dry place.
Refrigerator (Up to 1 Week)
  • Wrap tightly to prevent drying.
  • Refrigeration can firm the texture; reheat slices briefly before serving.
Freezer (Up to 3 Months)
  • Wrap the whole loaf or individual slices in plastic wrap.
  • Add a second layer of foil or place in a freezer-safe bag.
  • Label with date.
  • Thaw overnight at room temperature or warm slices directly in a toaster.
Pro Tip:
If the loaf is very moist, place a paper towel in the container to absorb excess condensation and prevent sogginess.