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.
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.
- 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
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.
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.
In a large mixing bowl beat the butter, oil, and brown sugar until light, creamy, and pale. Add the bananas and mix to combine.
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.
Then add the flour, baking soda, and salt and mix just to incorporate. If used, fold in the chocolate and banana pieces.
Pour the batter into a loaf pan, spread evenly, top with halved banana slices and brown sugar if desired, and bake.
Let cool, slice, and enjoy!
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
Sourdough Banana Bread Recipe
- 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
- 6 oz chocolate bars, chopped
- 1-2 bananas, chopped
- 1 banana, halved
- 2 tablespoon dark brown sugar
- 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.
- 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.
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