Affiliate disclosure: This post may contain affiliate links. Please see our disclosure policy.
I posted this recipe in 2020 before I developed the recipe for my family’s favorite sourdough banana bread recipe. This one has some loyal fans, so I’m keeping it here if you want to try a different sourdough banana bread.
I have seen so many recipes for banana bread during this pandemic so I figured why not throw in one of my favorites too! My kids love this banana bread. It is easy to make, uses up some of the sourdough discard I have sitting in my fridge and it tastes really good. What’s not to love?!
Save this for later!
We'll email this post to you so it doesn't get lost in your open tabs 😉
Use Very Ripe Bananas
Sourdough Discard in Banana Bread
A word of warning: not all sourdough discard is created equal. The age of the discard makes a difference. I prefer using a “fresh” discard that is only a day or two old (at the most). My family didn’t even know there was sourdough in this recipe because the discard I used came straight from the jar–right before I fed my starter again. Some of my family members like the tang in sourdough bread but not baked goods. Discard that has been sitting in the fridge for a week or two gives a lot more “tang” to this banana bread. You can also use bubbly sourdough starter for less sourdough flavor but all the sourdough benefits if desired.
Banana Bread Mix-Ins
My kids love this recipe plain, but they really love it when I add some mini chocolate chips into the batter. Add them in at the end of the ingredients by stirring gently until just combined, so as not to over-mix the batter. Mini chocolate chips give the perfect pop of chocolate that compliments the banana bread flavor instead of trying to hide it. Chopped nuts or dried fruit would also be delicious in this recipe, or you can leave the mix-ins out altogether.
Have you made banana bread yet during this pandemic? How do you like to eat your bananas? Green-yellow, yellow, yellow-brown or in banana bread? Enjoy!
Try These Sourdough Muffin Recipes
Sourdough Banana Bread
Save this for later!
We’ll email this post to you so it doesn’t get lost in your open tabs 😉
Equipment
Ingredients
- 3 over-ripe bananas, about 1 1/2 cups
- 2 large eggs, lighly beaten
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 200 grams sourdough discard, about 3/4 cup
- 1 ⅛ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup mini chocolate chips or nuts, optional
Instructions
- Preheat oven to 425 degrees and prepare a loaf pan. Line the pan with parchment paper or spray with cooking spray to grease.
- To a medium-sized bowl, mash the bananas. Add the eggs, white sugar, brown sugar, vanilla extract and vegetable oil. Stir to combine.
- Mix in the sourdough discard and stir until just combined.
- In a separate bowl (or you can mix it straight in if you don’t like to get multiple bowls dirty) mix in the flour, baking powder, salt and chocolate chips or nuts (if desired). Mix until just incorporated.
- Pour the batter into the loaf pan and bake at 425 degrees for 10 minutes. Then lower the temperature to 350 degrees and continue baking for about 50 minutes. Insert a knife into the banana bread to check if it is completely baked through. If it's not baked through, continue baking for another 5-10 minutes until a knife or toothpick entered in the banana bread comes back clean.
- Let the banana bread cool in the pan for 10 minutes before releasing from the pan and cooling on a cooling rack. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good morning I have a question, in the video it has greek yogurt and baking soda in it. is that a different recipe or am I missing something?
I think you are looking for this recipe for The Best Sourdough Banana Bread which does contain greek yogurt and baking soda. Happy baking!
Husband approved!!
I’m glad it turned out great!
Tasted delicious – added peanut butter chips and nuts to mine!! Will absolutely make again.
Question, I baked my for an hour and a half but the knife still kept coming out unclean. I finally just pulled it because I didn’t want it to be a burnt dry loaf. It is now super moist but I’m afraid it isn’t cooked all the way.
Is that here something I did wrong?
That sounds like a delicious combo—peanut butter chips and nuts are such a good addition! You didn’t do anything wrong at all. Banana bread can stay very moist and still be fully baked, especially with add-ins like peanut butter chips, which melt and can make a knife look “unclean.” Next time, try checking for doneness with a thermometer (around 200–205°F in the center) or tent the loaf loosely with foil and keep baking a bit longer to avoid over-browning while the middle finishes.
Liked this recipe for its simplicity. Going old school (measurements instead of weights) made things interesting but a fun change of pace in the kitchen.
Made a loaf with no additives but the 8.5×4 pan I used was not big enough or it raised more than anticipated because some of it ended up over the sides and on the bottom of the oven. Will have to try a 9×5 next time.
Pulled it out a little early due to the loss of mass but the loaf that made it out of the oven still tasted delicious.
Thanks for sharing your experience and review!
Too simple to be so tasty! Great recipe! I made a small change. Instead of oil, added browned butter. Also added cinnamon and walnuts. So good!
Yum! Thanks for the review.