Sourdough Banana Bread (Moist, Flavorful & Perfectly Balanced)

Sourdough banana bread is the best of both worlds. It has the cozy sweetness of classic banana bread with a subtle depth of flavor from sourdough starter. The sourdough doesn’t make the bread sour instead, it adds a gentle tang that balances the sweetness and makes each slice more interesting.

This recipe is especially perfect if you have discard sourdough starter and ripe bananas waiting to be used. The result is a loaf that’s soft, moist, lightly rich, and full of character. It stays tender for days and tastes even better the next day as the flavors settle.

You don’t need any advanced sourdough skills for this recipe. There’s no long fermentation, no kneading, and no stress. Just simple mixing, slow baking, and a beautiful homemade loaf.

Let’s bake a comforting sourdough banana bread, step by step.

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Why This Sourdough Banana Bread Works

• Sourdough discard adds depth without overpowering
• Ripe bananas provide moisture and natural sweetness
• Brown sugar enhances flavor and softness
• Oil or melted butter keeps the loaf tender
• Gentle mixing prevents a dense crumb

Key Tip: Use unfed or discard sourdough starter at room temperature for best results.

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Ingredients You’ll Need

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)

Wet Ingredients

• 3 ripe bananas (very soft)
• ¾ cup brown sugar
• ½ cup oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sourdough discard (unfed starter)

Optional Add-Ins

• Chocolate chips
• Chopped walnuts or pecans

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Step-by-Step Instructions (With Image Prompts)

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Step 1: Preheat the Oven & Prepare the Pan

Preheat your oven to 170°C / 340°F. Grease a loaf pan and line it with parchment paper, leaving extra paper hanging over the sides for easy removal.

This helps keep the loaf intact and prevents sticking.

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Step 2: Mash the Bananas

Add the ripe bananas to a large bowl and mash them with a fork until mostly smooth. A few small lumps are completely fine.

Do not over-mash—texture adds flavor and character.

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Step 3: Add Oil or Melted Butter

Pour the oil or melted butter into the mashed bananas and mix well until combined.

This step keeps the banana bread moist and tender.

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Step 4: Add Sugar, Eggs & Vanilla

Mix in the brown sugar, eggs, and vanilla extract. Stir until smooth and well combined.

Brown sugar pairs beautifully with sourdough flavor.

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Step 5: Add the Sourdough Discard

Stir the sourdough discard into the batter until fully incorporated.

This adds moisture and a gentle tang without making the bread sour.

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Step 6: Mix Dry Ingredients Separately

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

This ensures even distribution of leavening.

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Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined.

• Batter should be thick but smooth
• Do NOT overmix

Overmixing makes banana bread dense.

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Step 8: Add Optional Mix-Ins

Fold in chocolate chips or chopped nuts if using.

This step adds texture and extra flavor.

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Step 9: Pour Batter into the Pan

Transfer the batter into the prepared loaf pan and smooth the top evenly.

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Step 10: Bake the Banana Bread

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.

If the top browns too quickly, loosely cover with foil during the last 15 minutes.

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Step 11: Cool Completely

Let the loaf cool in the pan for 15 minutes. Then lift it out using the parchment paper and cool fully on a wire rack.

Important: Cooling allows the crumb to set properly.

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Step 12: Slice & Serve

Slice once fully cooled. Enjoy plain, toasted, or with butter.

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How to Know Your Sourdough Banana Bread Is Perfect

• Soft, moist crumb
• Light banana aroma with subtle tang
• Evenly baked center
• Golden, gently cracked top

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Common Mistakes to Avoid

❌ Using underripe bananas
❌ Overmixing the batter
❌ Using very cold sourdough discard
❌ Cutting before fully cooled

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Easy Variations You Can Try

• Chocolate Chip Sourdough Banana Bread
• Nutty Version with walnuts
• Cinnamon Swirl Banana Bread
• Dairy-Free Version (use oil)

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Storage & Freezing Tips

• Store at room temperature for 2 days
• Refrigerate for up to 5 days
• Freeze slices individually for 2 months

Sourdough banana bread tastes even better the next day.

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Final Thoughts

This Sourdough Banana Bread is a wonderful way to use sourdough discard while creating a soft, flavorful, comforting loaf. The subtle tang, moist crumb, and rich banana flavor make it feel special without being complicated.

Once you try it, you’ll start saving bananas just to make this recipe 🍞🍌💛

Also read on Chocolate Banana Bread