Are you on a quest for the best sourdough banana bread? Look no further! After years of experimentation, I’ve finally developed a recipe that I absolutely love. It’s moist, flavorful, and easy to make. In fact, it’s the best banana bread recipe I’ve ever tried. And believe me, I’ve tried a lot!
Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. It’s perfect for breakfast, snacks, or even dessert. This is truly the best sourdough banana bread made with 1/2 cup of sourdough discard. So what are you waiting for? Grab your ripe bananas and get ready to bake the best banana bread of your life! Just be prepared for your family to ask for seconds!
Important Ingredients in the Best Sourdough Banana Bread
Mixing Together Ingredients for the Best Sourdough Banana Bread
Start by mashing up ripe bananas with a potato masher and mixing them with melted butter and brown sugar until fully combined. Add in eggs, greek yogurt, vegetable oil, sourdough discard, and vanilla extract and mix until the batter is smooth. Don’t worry if there are still some banana chunks! Now, you can either mix the dry ingredients (flour, baking soda, and salt) in a separate bowl or add them directly on top of the liquid ingredients. Fluff the baking soda and salt in with the flour, then mix everything together until you see a few dry streaks.
Sourdough Banana Bread Mix-Ins
Looking for a delicious twist on classic banana bread? Try adding mini chocolate chips to the batter! Your kids will love the sweet combination of banana and chocolate. In my younger years, I used to go overboard with the chocolate chips and make more of a chocolate banana bread. But now, I’ve found the perfect balance with just a sprinkle of mini chips that complement the banana bread flavor. Don’t like chocolate chips? No problem! You can also try adding chopped nuts or leave them out altogether for a simpler banana bread recipe. Whether you’re looking for a fun twist on a classic recipe or just want to add a little something extra to your banana bread, mini chocolate chips are a delicious option to try.
Prepare the Pan for the Best Sourdough Banana Bread
This sourdough banana bread bakes best in a 9 by 5 pan. If you don’t have that size, you can use a slightly smaller pan, but you’ll want to add some baking time and watch so the batter doesn’t overflow the pan. Prepare the pan with parchment paper. I put the parchment paper on top of the pan and cut the corners out. This makes it super simple to press the parchment into the pan. Spoon the sourdough banana bread batter into the parchment-lined pan.
Baking the Best Sourdough Banana Bread
Want to know the trick to getting a nice high-domed bakery-style banana bread top? Bake the banana bread at a high heat (425 degrees F in this case) for the first 10 minutes. The high heat reacts with the baking soda in the recipe and gives the tall, domed loaf that you would find at a bakery. I’ve used this technique with great results in these amazing chocolate chip muffins, this sourdough zucchini bread and our favorite applesauce bread. After ten minutes, reduce the temperature to 350 degrees F and continue baking for 45-55 minutes until baked all the way through.
More Great Sourdough Discard Recipes Here:
Banana Bread, Banana Muffins or Mini Banana Muffins
This banana bread recipe is versatile and convenient, yielding one loaf of sourdough banana bread or twenty-four regular-sized muffins. These muffin tins, which I love and recommend, require no greasing. I often make banana bread muffins instead of the traditional loaf for packed lunches and a quick breakfast option. This Sourdough Banana Bread recipe also works well for mini muffins when you crave just a bite of something sweet. It’s an all-around perfect sourdough banana bread recipe. If you’re looking for banana bread without the sourdough discard, this recipe is another fantastic option. You really can’t go wrong with either one.
Frequently Asked Questions
How do you store leftover banana bread?
After about 24 hours I slice the banana bread and stick it in an airtight container or ziplock bag. Then I’ll freeze the banana bread for up to 3 months. We pull out slices to put in school lunches or enjoy for breakfast on busy weekday mornings.
I want to gift this. Can I make this banana bread in mini bread tins?
Yes! This is a great recipe to gift. Bake the sourdough banana bread for about 5 minutes at 425 degrees F. Then reduce the temperature to 350 degrees and bake for another 20-30 minutes (depending how full you fill the pans). Once the loaves are completely cooled, wrap in plastic wrap to preserve freshness.
Can I use frozen bananas in banana bread?
Yes. When I have a brown/black banana, I peel it and stick it in my freezer. Once I have three bananas, I’ll make this banana bread. Defrost the bananas to use them or use the defrost feature on your microwave to thaw them before using in the recipe.
Looking for more great banana bread recipes?
The Best Sourdough Banana Bread
- 3 ripe brown/black bananas 330 grams, see recipe notes
- 55 grams unsalted butter, melted about 4 Tablespoons
- 180 grams packed brown sugar about 1 cup
- 2 large eggs
- 45 grams vegetable oil about 1/4 cup
- 120 grams plain greek yogurt about 1/3 cup, see recipe notes
- 4 grams vanilla extract about 1 teaspoon
- 120 grams sourdough discard, 100% hydration see recipe notes, about 1/2 cup
- 265 grams all purpose flour about 1 3/4 cups
- 5 grams salt about 1 teaspoon
- 4 grams baking soda about 1 teaspoon
- 130 grams mini chocolate chips or other mix-ins, about 3/4 cup
- Mash the brown bananas in a medium-sized bowl. It's okay if you have a few little chunks of banana. Add melted butter and brown sugar. Mix with a spatula or wooden spoon until incorporated.
- Add eggs, vegetable oil, yogurt, sourdough discard and vanilla. Mix together until fairly smooth–you will still have some small chunks of banana
- Add the flour to the top of the bowl (or mix the dry ingredients together in a smaller bowl). Add the salt and baking soda right on top of the flour and carefully fluff together (not letting any of the baking soda or salt leave the bowl as you mix). Mix until the flour is just incorporated and only a few dry streaks remain.
- Add mini chocolate chips, chopped nuts or dried fruit if desired and lightly mix.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Bake for 10 minutes at 425 degrees. After ten minutes, lower the temperature to 350 degrees and bake for another 45-55 minutes until baked all the way through. Stick a sharp knife or toothpick into the center of the banana bread. If it comes out clean (with no batter sticking to it), it is ready to pull out of the oven.
- Allow to cool completely before slicing. Enjoy!