Description
This Sourdough Banana Bread combines the sweet, ripe flavor of bananas with the subtle tang and moist texture from a sourdough starter. It’s an easy way to use up overripe bananas and sourdough discard while creating a delicious, wholesome loaf.
Ingredients
Scale
- 1 cup sourdough starter (active or discard)
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ⅔ cup sugar (white or brown)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together sourdough starter, mashed bananas, sugar, eggs, oil, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt.
- Mix Together: Gradually add dry ingredients to wet, stirring until just combined. Fold in nuts or chocolate chips if using.
- Bake: Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a gluten-free version, substitute flour with a gluten-free blend. You can swap oil for applesauce to reduce fat. Adding cinnamon or nutmeg adds warmth and spice.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: sourdough banana bread, banana bread, sourdough discard recipe, breakfast bread, easy banana bread