Sourdough Banana Bread
This moist and flavorful sourdough banana bread is the perfect way to use up overripe bananas and sourdough discard or starter. It's cozy, simple, and packed with classic banana bread flavor—plus a subtle sourdough twist.
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).