Sourdough Banana Bread
Elevate your classic banana bread with the tangy twist of sourdough in this irresistibly moist and flavorful Sourdough Banana Bread recipe. Perfect for using up overripe bananas and sourdough discard, this quick bread combines rich brown sugar, creamy butter, and warm cinnamon for a perfectly spiced loaf. The tender crumb is enhanced by the subtle tang of sourdough, while optional add-ins like chopped nuts or chocolate chips offer delightful bursts of texture and flavor with every bite. Whether enjoyed as a hearty breakfast, an afternoon snack, or a sweet dessert, this easy-to-make banana bread is a delicious way to make the most of your sourdough starter. Ready in just over an hour, it’s a must-try recipe for any home baker!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 113 grams Unsalted butter
- 150 grams Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 120 grams Sourdough starter (discard or fed)
- 210 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 60 grams Chopped nuts (optional)
- 60 grams Chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Set aside.
Melt the butter and let it cool slightly before adding to the mashed bananas. Stir well to combine.
Add the brown sugar, eggs, and vanilla extract to the banana mixture. Whisk until smooth and fully incorporated.
Stir in the sourdough starter, mixing thoroughly to ensure it is well distributed.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Stop mixing once no dry streaks remain.
If desired, fold in the chopped nuts or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice the bread and enjoy as a breakfast treat, snack, or dessert. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 459.0 g | 167% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 225.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 385 mg | 30% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
