Sourdough Banana Bread

4.61 from 379 votes

Made with overripe bananas, butter, brown sugar, vanilla, and sourdough discard, this sourdough banana bread is tender and sweet, putting a tangy spin on the classic quick bread.

Prep Time15

Cook Time50

Total Time1 5

Course: Sourdough

Cuisine: American

Keyword: sourdough banana bread, sourdough discard banana bread

Servings: slices

Author: Lisa Bass

Equipment

1 9x5 loaf pan

Ingredients

2 cups all-purpose flour 280 grams
1 teaspoon baking soda 3 grams
2 teaspoons baking powder 8 grams
1 teaspoon salt 5 grams
½ cup melted butter 114 grams
1 cup dark brown sugar 200 grams
3 ripe bananas 350g
2 large eggs
½ cup sourdough starter discard 125 grams
1 teaspoon vanilla 5 grams

Instructions

Preheat oven to 350 degrees and lightly grease a 9×5 loaf pan (or line with parchment paper). In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer or separate bowl, whisk melted butter and brown sugar for five minutes, until light and fluffy.
Add mashed bananas, eggs, sourdough discard, and vanilla to the butter mixture. Whisk until smooth.
Fold in the dry ingredients a little at a time. Be careful not to over-mix. Gently fold in any other add-ins you would like (up to ¾ cup of pecans, walnuts, chocolate chips, etc.).
Pour the batter evenly into your prepared loaf pan, smoothing the top.
Bake for 50-60 minutes until golden brown. Test the bread at 50 minutes with a toothpick or cake tester. If the toothpick comes out clean, the loaf is done baking. Cool in the pan for one hour before slicing.

How to Make Long Fermented Sourdough Banana Bread

Approximately 12-24 hours before you plan to bake the banana bread, combine flour, melted butter, eggs, and sourdough discard in a large bowl. Cover with a towel and ferment at room temperature for 6 hours, then refrigerate for another 6-18 hours to ferment further.
The next day, preheat the oven to 350 degrees and prepare your loaf pan by greasing or lining with parchment paper. Using the bowl of a stand mixer with the paddle attachment, add the fermented batter, baking powder, baking soda, salt, brown sugar, mashed bananas, and vanilla. Mix on low to medium speed until completely combined. You can mix by hand, but the fermented dough will be stiff and difficult to combine.
Pour the batter into a loaf pan and bake for 50-60 minutes until golden and set.
Cool for one hour before slicing and serving.

Video

Notes

If you don’t have overripe bananas but want to make banana bread, you can speed up the process by baking unpeeled bananas on a baking sheet for about 30 minutes in a 250-degree oven. They will be brown on the outside when ready.

Don’t over-mix the batter. Mixing encourages gluten formation, too much of which results in a dense, tough loaf.

You can also make this recipe as muffins. Following the same recipe, distribute the batter into regular-sized muffin tins and bake for 20-25 minutes until they start to turn golden brown and a toothpick comes out clean.

If you like more texture, reserve some banana during mashing to chop into larger pieces for a heartier bite of banana. I do the same with rough chopping the apples in these healthy apple and banana muffins – I love some fruit texture!

An active sourdough starter or discard can be used for this recipe, as the rise will be achieved with baking soda and baking powder.

If you want to take this over the top and satisfy a sweet tooth, make this cream cheese frosting to pipe over the loaf.

Looking for more sourdough quick-bread recipes? Try this list of 15+ easy sourdough quick bread recipes.

If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly - some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.

Nutrition