Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough banana bread batter being poured into a lined loaf pan, surrounded by baking tools.

Sourdough Banana Bread

  • Total Time: 1 hour
  • Yield: 1 loaf (8-10 slices) 1x
  • Diet: Vegetarian

Ingredients

Scale

  • 3 large ripe bananas (approx. 360 grams peeled)
  • 1/2 cup (120 grams) sourdough discard
  • 1/3 cup (75 grams) melted butter or olive oil
  • 2 large eggs (preferably room temperature)
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (210 grams) all-purpose flour
  • 1 teaspoon cinnamon (because, spices = love)

Instructions

  1. Preheat your oven to 350°F (175°C). Trust in the importance of pre-prep. It’s like warming up for a run!
  2. Prepare your loaf pan by lining it with parchment paper or greasing it with oil or butter. This step ensures your bread lives to see daylight without clinging to the pan.
  3. Mush those bananas. In a large bowl, use a fork to mash your ripened bananas until somewhat smooth. A few lumps are okay—they’re like texture sprinkles.
  4. Combine wet ingredients. Mix in the sourdough discard, melted butter, eggs, sugars, and vanilla with your bananas. Stir until everything blends smoothly.
  5. Mix dry ingredients separately. In your secondary bowl, whisk together the flour, baking soda, salt, and cinnamon. Blending them beforehand avoids tiny pockets of flour surprises.
  6. Unite the two mixtures. Slowly stir the dry ingredients into the banana blend. Avoid overmixing! Your batter simple needs to come together—lumps give it character.
  7. Pour and smooth. Pour your batter into the prepared loaf pan, using a spatula to ensure it’s even. If adding nuts or chips, sprinkle them on now for flair.
  8. Bake for 50-60 minutes. Check for completion when a toothpick—or skewer—inserted into the middle comes out clean. The smell alone will signal how amazing it’ll taste.
  9. Cool down. Let the loaf rest for about 10 minutes in the pan, and then transfer it to a wire rack. Trying to slice too soon may crumble your creation.

 

Notes

  • A loaf pan (9×5 inches works best)
  • Parchment paper or oil for greasing
  • Large mixing bowl
  • Wooden spoon or whisk
  • Small mixing bowl
  • Fork for banana mashing
  • Measuring cups and spoons
  • Prep Time: 10
  • Cook Time: 50
  • Category: Bread, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: Per Slice, based on 10 slices
  • Calories: 180-220
  • Sugar: 12-15g
  • Sodium: 150-200mg
  • Fat: 6-8g
  • Saturated Fat: 6-8g
  • Carbohydrates: 30-35g
  • Fiber: 1-2g
  • Cholesterol: 20-30mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://sourdoughlovers.com/sourdough-banana-bread-recipe/