• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Also The Crumbs Please

  • Recipes
  • Cookbook
  • About
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • Subscribe
×

Home » Bread

Sourdough Banana Bread Recipe (Made with Sourdough Starter Discard)

Last updated on December 1, 2021Originally published November 9, 2021Leave a CommentSabine

Jump to Recipe

Making Sourdough Banana Bread is the perfect way to use up your sourdough starter discard. This quick bread is moist, delicious and you won't get enough of it! It's loaded with bananas, and I added a few chocolate chips because bananas, chocolate, and sourdough are an incredibly tasty combination.

Slices of banana bread on a paper lined cutting board

It's a favorite family recipe and is often requested for breakfast or as a quick afternoon treat. You can also use this recipe to make air fryer banana bread if you enjoy using your air fryer for baking! You don’t have a sourdough starter yet? No problem, then make my good old banana bread recipe instead.

Jump to:
  • How to make banana bread with sourdough discard
  • How ripe do the bananas need to be and how to ripen them
  • The secret to making moist banana bread
  • Does it taste sour?
  • Can I prepare the batter in advance?
  • Can I use an 8x4-inch loaf pan?
  • How long does it last
  • How to freeze it
  • Photo tutorial
  • More sourdough recipes to try
  • Recipe

How to make banana bread with sourdough discard

The batter is similar to regular banana quick bread batter, only slightly adapted for the use of sourdough discard. So, the process of making this sourdough quick bread will be familiar to you. You can use a sourdough starter that has reached or exceeded peak activity and doesn't need to pass the float test.

How ripe do the bananas need to be and how to ripen them

I prefer to use very ripe bananas that are covered with black speckles or are almost completely brown. The browner the banana, the sweeter the bread will be. If you have very fresh and yellow bananas, you can make the bananas ripen faster by placing them in a paper bag with an apple overnight.

If you don't have time or want to wait for your bananas to ripen, add 1 tablespoon (15 ml) maple syrup to a 1-cup (240ml) measuring cup and fill it up with mashed bananas. This will give you a sweetness and moisture level similar to that of using ripe bananas.

The secret to making moist banana bread

After years of making, testing, and improving my recipes, I found that the secret to making moist banana quick bread is to use a lot of mashed bananas. And I mean like a lot. 2 cups of mashed bananas, to be precise. That's roughly 5-6 medium-sized bananas. They give a lot of flavor and improve the quality of the crumb, making it soft and tender.

I strongly recommend measuring the mashed bananas and not orienting yourself on a set number of bananas. It is impossible to tell how much banana puree will end up in the bread if it is not measured, as bananas vary greatly in weight and size.

Does it taste sour?

No, it tastes different than regular banana bread with a more diverse and deeper flavor profile, but it is not sour. The amount of sourdough discard used is just too small to make the loaf sour. Also, you bake it straight away and don't proof the loaf like regular sourdough bread, so the sourdough can't fully develop its tangy flavor.

Close up of a banana bread slice

Can I prepare the batter in advance?

The batter should be prepared straight before baking and shouldn’t rest for too long. The baking soda would lose its acting power, and the sourdough cultures would increase, resulting in a chewy, dense, and flat loaf with an unpleasantly tangy taste. But you can bake it in advance and then freeze the baked loaf, though.

Can I use an 8x4-inch loaf pan?

The batter is too much for this pan size and will likely overflow during baking. I recommend using a 9x5-inch (23x13cm) loaf pan. If you have only an 8x4-inch (20x10cm) loaf pan, you can scoop some batter into 2-3 muffin cases and bake the muffins for about 15-18 minutes, and the rest of the batter in the loaf pan as directed.

How long does it last

Stored in an airtight container at room temperature, it will remain soft and moist for up to 4 days.

How to freeze it

Once completely cooled, cut into slices, wrap in plastic wrap twice and store in freezer bags or containers for up to 3 months. To thaw, unwrap, and let sit on the counter for 1-2 hours. You can also serve it warm by reheating it in the microwave for 15-25 seconds.

Photo tutorial

In a large mixing bowl beat the butter, oil, and brown sugar until light, creamy, and pale. Add the bananas and mix to combine.

Butter, oil, sugar, and bananas mixed in a large bowl

Stir in eggs and vanilla until everything is well mixed. Add the sourdough discard and mix to combine. That the mixture looks curdled is perfectly normal.

Curdled looking banana batter in a large mixing bowl

Then add the flour, baking soda, and salt and mix just to incorporate. If used, fold in the chocolate and banana pieces.

Mixed banana sourdough bread batter in a large mixing bowl

Pour the batter into a loaf pan, spread evenly, top with halved banana slices and brown sugar if desired, and bake.

Banana bread batter in a loaf pan sprinkled with sugar and topped with a halved banana

Let cool, slice, and enjoy!

Sliced banana bread on a brown baking paper

More sourdough recipes to try

If you love baking with your sourdough starter, you'll love the following recipes!

  • Sourdough Bread
  • Sourdough Brioche
  • Chocolate Chip Sourdough Cookies
  • Sourdough Sandwich Bread
  • Sourdough Pizza Crust

Recipe

Slices of banana bread on a paper lined cutting board

Sourdough Banana Bread Recipe

5 from 3 votes
Author Sabine Venier
Calories: 283kcal
Servings: 10 servings
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Print Pin Rate
Making Sourdough Banana Bread is the perfect way to use up your sourdough discard. It's moist, delicious, and loaded with bananas!

Ingredients
 
 

  • 6 tablespoon unsalted butter, at room temperature
  • 2 tablespoon mild vegetable or canola oil
  • 1 cup packed light brown sugar
  • 2 cups mashed ripe bananas (about 5-6 medium-sized bananas)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sourdough starter discard
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Optional

  • 6 oz chocolate bars, chopped
  • 1-2 bananas, chopped
  • 1 banana, halved
  • 2 tablespoon dark brown sugar

Instructions

  • Preheat the oven to 350°F (177°C) and line a 9x5-inch (23x13cm) loaf pan with parchment paper. Set aside.
  • In a large mixing bowl with an electric mixer with a whisk or paddle attachment, beat the butter, oil, and brown sugar on medium-high speed for about 2-3 minutes until light, creamy, and pale.
  • Add the bananas and mix for about 1 minute. Stir in eggs and vanilla until everything is well mixed, about 1-2 minutes. Add the sourdough discard and mix to combine. The mixture will look curdled, but that's perfectly normal.
  • Then add the flour, baking soda, and salt and mix on low speed just to incorporate about 1 minute. If used, fold in the chocolate and chopped banana.
  • Pour the batter into the prepared baking pan, spread evenly, top with halved banana slices and brown sugar if desired, and bake for 55-65 minutes, or until a toothpick comes out clean in the middle.
  • Remove from the oven and let cool for 15 minutes. Then remove from the pan and transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Notes

Possible substitutions
 
  • Butter and oil - You can use only butter or only oil. Replace 1:1.
  • Baking soda - if you don't have baking soda but baking powder available, use 2 teaspoons of baking powder instead of the baking soda.
  • Sugar - I prefer light brown sugar, but dark brown sugar or regular sugar also work well.
  • Egg - you can make this recipe egg-free. Replace the egg with an additional ¼ cup of mashed bananas.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 283kcalCarbohydrates: 42gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 248mgPotassium: 234mgFiber: 2gSugar: 27gVitamin A: 293IUVitamin C: 4mgCalcium: 32mgIron: 2mg
Course Bread, Breakfast, Dessert
Cuisine American
Keyword sourdough banana bread, sourdough banana quick bread, sourdough discard banana bread, sourdough starter banana bread
Did you make this recipe?Leave a feedback and rate this recipe!
« Chocolate Chip Sourdough Cookies (Made with Sourdough Discard)
How to Make Air Fryer Muffins »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

More about me →


Currently trending

  • Cooked patty on a burger bun with lettuce
    How to Cook Air Fryer Hamburgers (Fresh and Frozen)
  • tiramisu cake decorated with whipped cream and cocoa powder on a cake plate
    Tiramisu Cake Recipe
  • A slice of Black Forest cake on a dessert plate
    Black Forest Cake (Traditional German Recipe)
  • Baked muffins in paper liners on a white serving plate
    How to Make Air Fryer Muffins
  • Stack of oatmeal cookies next to glass of milk
    Oatmeal Raisin Chocolate Chip Cookies
  • a dozen filled Linzer cookies in a wooden basket with powdered sugar on top
    Linzer Cookies (Original Austrian Family Recipe)
  • Stack of chocolate cookies on bright background
    Chocolate Cookies made with Cocoa
  • A slice of sacher torte with whipped cream on a dessert plate
    Sacher Torte Recipe

Favorites

  • Raw pizza dough on a pizza peel
    Cold fermented Pizza Dough
  • Fettuccine pasta covered in Alfredo sauce in a large pan
    Homemade Alfredo Sauce Recipe
  • A prepared cheeseburger on a serving board
    The Best Cheeseburger Recipe
  • Cut raspberry cake slices on a serving plate
    Easy Raspberry Cake Made From Scratch
  • Slices of blueberry bread on a white napkin
    Easy Blueberry Bread (fresh or frozen blueberries)
  • Burger sauce in a small bowl
    The Best Burger Sauce: 6 Ingredient Recipe

Footer


As seen on

collage of logos from brands which featured also the crumbs please

  • Privacy Policy
  • Accessibility Statement

Copyright © 2023 Also The Crumbs Please

 

Loading Comments...