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–+ servings
Slices of banana bread on a paper lined cutting board
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5 from 3 votes

Sourdough Banana Bread Recipe

Making Sourdough Banana Bread is the perfect way to use up your sourdough discard. It's moist, delicious, and loaded with bananas!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 10 servings
Calories: 283kcal
Author: Sabine

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
US Customary - Metric

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.

Video

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.

Nutrition

Calories: 283kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 248mg | Potassium: 234mg | Fiber: 2g | Sugar: 27g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg