Delicious Sourdough Banana Bread (with Discard or Active Starter)
I love baking! There’s something about the warmth and smell that fills the house—it takes me right back to my childhood. Some of my sweetest memories are of my mom baking in the kitchen, and banana bread was one of her specialties. Soft, sweet, comforting—just the kind of recipe that wraps you up in nostalgia.
Now that I’ve started my sourdough journey, I’m always looking for ways to incorporate my starter or discard into familiar recipes. And let me tell you, this sourdough banana bread is an absolute winner. It gives you all the traditional banana bread goodness you crave, with the option to layer in a gentle tang from the sourdough. Whether you use active starter or discard, the result is a moist, tender loaf that’s perfect for breakfast, snacking, or even dessert.
💡 Bonus: This recipe is incredibly easy, customizable, and great for reducing food waste by using sourdough discard!
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Equipment You’ll Need
- Mixing bowl and spoon or whisk
- Measuring cups and spoons
- 1.5 quart loaf pan
- Parchment paper (I recommend these pre-cut sheets for ease!)
- Wire cooling rack
Ingredients You’ll Need
Here’s everything you’ll need to whip up this cozy loaf of banana bread:
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup sourdough starter (active or discard; unfed is totally fine)
- ½ cup melted butter (or coconut oil for a dairy-free option)
- ⅔ cup coconut sugar (or brown sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional, but adds warm spice!)
- ½ cup chopped walnuts or chocolate chips (optional add-ins)
Step-by-Step Instructions
Here’s how to make this easy and delicious sourdough banana bread:
1. Preheat & Prepare
Preheat your oven to 350°F. Grease or line a 9×5-inch/1.5-quart loaf pan with parchment paper.
2. Mix Wet Ingredients
In a large mixing bowl, mash your ripe bananas. Add the sourdough starter, melted butter, sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
💡 Pro Tip: Mixing dry ingredients separately helps distribute baking soda and salt evenly, but if you’re short on time (or dishes!), you can sprinkle the dry ingredients right into the wet bowl. Just be sure to mix gently and thoroughly.
4. Mix Everything Together
Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing—this helps keep your bread tender.
5. Add Optional Mix-ins
Fold in any extras like chopped nuts, chocolate chips, or dried fruit.
6. Bake
Pour the batter into your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
Let the bread cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips, Variations & Customization Ideas
Want to make this banana bread your own? Here are some fun ways to switch it up:
- Go Nutty: Add chopped walnuts, pecans, or hazelnuts for crunch.
- Chocolate Lovers: Stir in ½ cup chocolate chips or chunks.
- Tropical Twist: Add shredded coconut and a splash of coconut extract.
- Health Boost: Mix in chia seeds or flaxseed meal.
Topping Idea: Sprinkle turbinado sugar or chopped nuts on top before baking for a sweet, crunchy crust.
Can You Freeze It?
Yes! This sourdough banana bread freezes beautifully. Slice the cooled loaf and freeze in an airtight container or zip-top bag for up to 3 months. Just thaw a slice whenever you need a quick snack or breakfast!
Baking Tip: Do I Have to Mix the Dry Ingredients Separately?
Not necessarily! While most recipes call for mixing dry ingredients in a separate bowl, banana bread is a pretty forgiving bake—and you can totally save a dish.
Here’s why that step exists:
👉 Mixing the dry ingredients first helps evenly distribute the baking soda, salt, and cinnamon throughout the flour. This can lead to more consistent texture and even rise.
👉 It also helps prevent overmixing. Stirring the dry and wet ingredients together gently helps keep your banana bread tender and soft.
BUT—if you prefer to keep things simple, you can sprinkle the dry ingredients right over your wet mixture, then stir just until combined. Just make sure everything is mixed thoroughly and you don’t overdo it.
Bottom line? If your loaf turns out delicious, you’re doing it right!
Optional Fermentation Twist
If you’d like a little more of that fermented sourdough flavor, try this:
- Mix all the ingredients except for the baking soda the night before.
- Cover and let it rest in the fridge overnight.
- The next day, mix in the baking soda just before baking.
- Bake as usual. The overnight rest deepens the flavor and adds a bit more tang!
Why You’ll Love This Sourdough Banana Bread
- Great use for sourdough discard
- No mixer required
- Classic flavor with a twist
- Easily customizable
- Freezes well
Final Thoughts Before You Bake
This sourdough banana bread has quickly become a staple in our home, and I have a feeling it’s about to be a favorite in yours, too. Whether you’re baking with discard or an active starter, this recipe delivers that cozy, comforting flavor we all love—plus a little sourdough magic.
If you try this recipe, I’d love to hear what you think! Leave a comment below or tag me on Instagram @TheVictoriousMama so I can see your delicious results!
Scroll down for the quick-reference recipe card you can print or pin for later. 📌
Sourdough Banana Bread
Ingredients
- 2-3 ripe bananas mashed
- 1/2 cup sourdough starter active or discard; unfed is fine
- 1/2 cup melted butter or coconut oil
- 2/3 cup coconut sugar or brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon optional
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat oven to 350°. Grease or line a 9x5 loaf pan.
- In a large bowl, mash bananas. Add starter or discard, melted butter, sugar, eggs, and vanilla. Whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Stir dry ingredients into wet mixture until just combined.
- Fold in mix-ins if using.
- Pour into prepared loaf pan and bake for 50-60 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cook completely before slicing.
Notes
- Works with discard or active starter.
- For more tang, ferment batter overnight (add baking soda right before baking).
- Try toppings like coconut, chopped nuts, or turbinado sugar.
- This recipe makes 1 standard loaf and cuts into approximately 10–12 slices, depending on how thick you slice them.
- The calorie count per slice is an estimate. It may vary slightly depending on ingredients used (e.g., coconut oil vs. butter, brown sugar vs. coconut sugar, if you used mix-ins or toppings).
Hope this sourdough banana bread brings some warmth and joy to your kitchen! Don’t forget to leave a comment and let me know how your loaf turns out.
For more cozy sourdough recipes and baking tips, be sure to check out my other posts!
Happy baking, mama! 💛
