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Sourdough Banana Bread Recipe

This sourdough banana bread recipe creates a moist, tender loaf with rich banana flavor and a light tang from discard. The batter comes together quickly and bakes into a golden, soft texture. Ideal for breakfast or snacks, it can be customized easily with nuts, spices, or chocolate chips.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Batter
  • 1 cup sourdough discard
  • 2 ripe bananas mashed
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/4 cup oil or melted butter
  • 1 egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Loaf Pan
  • Whisk
  • Spatula
  • Scoop
  • Freezer

Method
 

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Mix sourdough discard, mashed bananas, sugar, oil, and egg until smooth.
  3. Add flour, baking soda, and salt, then stir gently until combined.
  4. Pour batter into pan and smooth the top evenly.
  5. Bake until golden and a toothpick inserted comes out clean.
  6. Cool before slicing to maintain structure and moist texture.

Notes

For softer texture, avoid overmixing and bake just until done. For a crisp crust, bake slightly longer. Freeze slices individually for easy use. Handle batter gently when transferring. Add nuts, chocolate, or spices for variation. Store wrapped at room temperature or refrigerate for longer freshness.