The Best Sourdough Banana Bread

A stack of three slices of sourdough banana bread sitting on parchment paper.

4.92 from 45 votes

The Best Sourdough Banana Bread

Moist, flavorful and chock full of sweet bananas and sourdough discard, this sourdough banana bread is a family favorite. With no mixer required, this banana bread is so quick to whip up and tastes light, fluffy and tender.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast, Snack

Cuisine: American

Servings: slices

Author: Amy Coyne

Equipment

8.5 by 4.5 inch loaf pan or a 9 by 5 loaf pan
parchment paper
mixing bowl

Ingredients

3 ripe brown/black bananas 330 grams, see recipe notes
180 grams packed brown sugar about 3/4 cup
120 grams sourdough discard, 100% hydration see recipe notes, about 1/2 cup
2 large eggs about 100 grams
55 grams unsalted butter, melted about 1/4 cup (4 Tablespoons)
55 grams coconut oil or vegetable oil about 1/4 cup, any neutral-flavored oil works - see recipe notes
120 grams plain greek yogurt about 1/3 cup, see recipe notes
4 grams vanilla extract about 1 teaspoon
265 grams all purpose flour about 1 3/4 cups
6 grams salt about 1 teaspoon
4 grams baking soda about 1 teaspoon

Instructions

Preheat oven to 425º Fahrenheit. Lightly grease or line a 8.5 by 4.5-inch or 9 by 5-inch loaf pan with parchment paper.
Add 330 grams brown/black banans to a medium-sized bowl (about 3 large bananas). If you are a little over or a little under on banana, that is okay. You will have a few small chunks of banana. They will mash further as you incorporate the rest of the ingredients.
Note: If you use frozen bananas, thaw and drain them of excess liquid before using – see recipe notes.
Add the brown sugar to the mashed banana and mix with a kitchen spoon/wooden spoon until combined. Add the sourdough discard and eggs. Mix until incorporated. Melt the butter and add to the ingredients along with melted coconut oil (or any neutral-flavored oil), yogurt and vanilla extract. Mix together until completely combined.
To a small bowl, fluff the flour, salt and baking soda together. Add the flour mixture on top of the banana mixture. Mix until the flour is just incorporated and only a few dry streaks remain.
At this point add 130 grams mini chocolate chips or other mix-ins if desired. Gently mix together.
Pour the banana bread batter into the prepared pan and smooth the top with a spatula.
Bake for 10 minutes at 425ºF. After ten minutes, lower the temperature to 350ºF and bake for another 50-60 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.
Remove sourdough banana bread to a cooling rack and let cool completely before slicing. Enjoy!

Video

Notes

Loaf Pan: This recipe works well in a 4.5 by 8.5 loaf pan (tall loaf) or a 9 by 5 loaf pan (squatter loaf).

Banana Muffins: This recipe makes about 24 muffins. Preheat oven to 425ºF. Bake muffins for 5 minutes. Then lower the temperature to 350ºF and bake for another 15-16 minutes until baked through.

Mini Banana Muffins: Preheat oven to 425ºF. Bake mini muffins for 4 minutes. Then lower the temperature to 350ºF and bake another 8-10 minutes until baked through.

Substitutions:

Sourdough Discard: Use 100% hydration sourdough discard. For less tang, use fresh discard. For more tang, use discard that's been sitting in the refrigerator for up to a week.

Yogurt: If you don’t have Greek Yogurt, you can substitute plain (or even flavored if you like the flavor) yogurt or sour cream.

Oil: Substitute any neutral-flavored oil (or even applesauce).

Brown Bananas: This recipe works best with brown or black bananas for sweet banana flavor. It also works with frozen bananas that are thawed and blotted of excess moisture. I often freeze my brown/black bananas and pull them out when I have enough to make this recipe.

Mini chocolate chips or other add-ins: I love adding about ¾ cup of mini chocolate chips to this loaf if you like adding chocolate chips to your banana bread – my kids love this version! This recipe also works well with about ¾ cup chopped nuts or dried fruit.

Whole Wheat Flour: This recipe is delicious with whole wheat flour substituted for all-purpose flour. I recommend using a soft white wheat berry or flour. I mill mine in my Harvest Grain Mill and use equal amounts of whole wheat flour. The loaf may come out a little bit flatter, but tastes incredibly delicious! You can also substitute half whole wheat for half of the all-purpose flour.

Crumb Topping: If you want a crumb topping on this banana bread, use the streusel topping from my sourdough banana muffins. Combine 2 Tablespoons melted butter, ¼ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon and ½ cup chopped pecans. Mix together and sprinkle on top of banana bread batter.

Recipe Update: Over the years I've substituted coconut oil or applesauce more and more for the vegetable oil originally called for in this recipe. I changed this recipe to reflect that, but you can substitute any neutral-flavored oil.

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