Welcome to a truly special treat! This delightful sourdough banana bread recipe blends the classic sweetness of ripe bananas with a subtle, sophisticated tang from your sourdough discard. It’s a fantastic way to use up that unfed starter, transforming it into something extraordinary. Get ready to bake a wonderfully moist, fluffy loaf that will become a new family favorite.
Table of Contents
Why You’ll Love This Sourdough Banana Bread
You are going to absolutely adore this easy recipe for so many reasons. It truly elevates a classic comfort food.
- Unbeatable Flavor and Texture: The sourdough starter adds an incredible depth and tender crumb that’s simply irresistible.
- Perfect Use for Sourdough Discard: This recipe is ideal for giving new life to your unfed sourdough starter, reducing waste and boosting flavor. For example, using sourdough discard in baking can enhance flavor and moisture in various baked goods.
- Easy and Quick to Prepare: With straightforward steps, even beginner bakers can confidently make this delicious sourdough banana bread.
- Moist, Tender Crumb: Sour cream ensures a wonderfully soft and moist loaf every single time. The addition of sour cream also provides moisture and a tender crumb in baked goods due to its fat and acid content.
- Sweet-Tangy Balance: The rich sweetness of ripe bananas perfectly complements the subtle tang from the sourdough starter.
Ingredients
Gather your ingredients for this amazing sourdough banana bread! Fresh, high-quality ingredients make all the difference.
- Wet Ingredients:
- 8 tablespoons unsalted butter: Melted for easy mixing.
- 1 cup dark brown sugar: Adds moisture and a rich, caramel-like sweetness. You can use light brown or white sugar if preferred.
- 2 large eggs: Best at room temperature for a smoother batter.
- 3 medium very ripe bananas: Mashed until smooth, these provide natural sweetness and moisture.
- 3 tablespoons sour cream: Essential for that incredibly moist and tender crumb.
- 1 teaspoon vanilla extract: A classic flavor enhancer that complements the bananas.
- ½ cup unfed sourdough starter: Use your sourdough discard or active starter for that unique tang.
- Dry Ingredients:
- 2 cups all-purpose flour: Spooned and leveled for accurate measurement.
- 2 teaspoons baking powder: Helps the bread rise beautifully. Check its freshness!
- ½ teaspoon baking soda: Another crucial leavening agent. Ensure it is fresh.
- 1 teaspoon fine sea salt: Balances the sweetness and enhances all flavors.
- Optional Add-ins:
- ½ cup chopped walnuts: Or pecans, for a delightful crunch.
- Chocolate chips: Milk or dark chocolate chips are always a welcome addition.
Notes & Substitutions
Achieve the best results with these tips for your next loaf of sourdough banana bread.
- Banana Ripeness: Always use very overripe bananas with plenty of brown spots. They are much sweeter and easier to mash.
- Sour Cream Substitute: Plain Greek yogurt works wonderfully as a direct substitute for sour cream, offering similar moisture and tang.
- Flour Variations: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Leavening Agents: Always check the expiration dates on your baking powder and baking soda. Expired agents lead to a flat, dense bread.
Equipment
You only need a few basic kitchen tools to make this delightful sourdough banana bread.
- 9″ x 5″ loaf pan: The perfect size for baking this bread.
- Mixing bowls: You will need a few bowls to separate wet and dry ingredients.
- Measuring cups/spoons: Essential for accurate ingredient measurements.
- Spatula: For mixing the batter and folding in any add-ins.
- Whisk: To thoroughly combine all the dry ingredients.
Instructions
Follow these simple steps to create your perfect sourdough banana bread. This process is designed for ease and excellent results!
- Preheat oven and prepare loaf pan: Preheat your oven to 350°F (176°C). Lightly grease a 9″ x 5″ loaf pan to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, fine sea salt, baking powder, and baking soda. Set this bowl aside.
- Mash ripe bananas: In a separate large bowl, mash the very ripe bananas thoroughly with a fork until they are mostly smooth with a few small lumps. Set aside.
- Melt butter and mix wet ingredients: In a third large bowl, melt the unsalted butter in the microwave. To the melted butter, add the dark brown sugar, large eggs, unfed sourdough starter, vanilla extract, sour cream, and the mashed bananas. Stir these ingredients together with a spatula until the mixture is smooth and well combined.
- Combine wet and dry mixtures gently: Pour the wet banana mixture into the bowl with the dry ingredients. Stir them together with a spatula until they are just combined. Be careful not to overmix the batter; a few streaks of flour are perfectly fine and help keep the bread tender.
- Fold in optional add-ins: If you are adding chopped walnuts or chocolate chips, gently fold them into the batter using your spatula until they are evenly distributed.
- Pour batter into pan: Carefully pour the prepared sourdough banana bread batter into your lightly greased 9″ x 5″ loaf pan. Spread it evenly.
- Bake until cooked through: Bake for 50-60 minutes. The banana bread is ready when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Cool in pan, then transfer: Allow the banana bread to cool in the loaf pan for 15 minutes on a wire rack. This helps it firm up and prevents crumbling.
- Slice and serve: Gently run a knife along the inside edges of the pan to help release the loaf. Carefully transfer it onto a wire rack to cool completely. Slice and enjoy your delicious bread when fully cooled.
Pro Tips & Troubleshooting
These expert tips will help ensure your sourdough banana bread turns out perfect every time.
- Don’t Overmix: Mixing the batter too much develops the gluten, resulting in a dense, tough bread instead of a tender one. Stop mixing as soon as the dry ingredients are just incorporated.
- Mix Dry Ingredients Well: Thoroughly whisking the dry ingredients ensures that the leavening agents and salt are evenly distributed throughout the batter. This guarantees an even rise and consistent flavor.
- Check Leavening Agents: Baking powder and baking soda lose their potency over time. Always check their expiration dates. Old leavening agents will cause your bread to fall flat.
- Ripening Bananas Quickly: If your bananas aren’t ripe enough, bake them on a baking sheet at 250°F (121°C) for 15-20 minutes, or until their peels are dark brown or black.
- Measuring Flour Accurately: Always use the scoop and level method for flour. Spoon flour into your measuring cup, then level it off with a straight edge. Do not scoop directly from the bag.
Serving, Storage, and Variations
Enjoying your sourdough banana bread is easy with these simple tips.
- Serving Suggestions:
- Serve slices warm with a pat of butter, cream cheese, or a drizzle of honey.
- It pairs wonderfully with your morning coffee, tea, or a glass of milk for a delightful snack.
- Storage Instructions:
- Room Temperature: Store leftover banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
- Freezer: For longer storage, wrap individual slices or the whole loaf tightly in plastic wrap, then again in aluminum foil. Place in a freezer-safe bag and freeze for up to 3 months.
- Thawing: Thaw frozen slices at room temperature for an hour, or gently warm them in the microwave for a few seconds.
- Flavor Variations:
- Spices: Add ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for extra warmth.
- Additional Mix-ins: Stir in shredded coconut, dried cranberries, or other dried fruits along with the walnuts.
- Topping: A simple powdered sugar glaze (powdered sugar + milk) or a buttery streusel topping adds an extra layer of sweetness and texture.
Nutrition
Enjoy your homemade sourdough banana bread! Please note these values are approximate and may vary based on specific ingredients and serving sizes.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice |
| Calories | 269 kcal |
| Carbohydrates | 43 g |
| Protein | 4 g |
| Fat | 9 g |
Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
FAQ
Can I use active sourdough starter?
Yes, absolutely. This recipe works equally well with unfed sourdough discard or an active, fed starter.
What if my bananas aren’t ripe enough?
If your bananas are green or yellow, you can ripen them quickly by baking them on a sheet at 250°F (121°C) for 15-20 minutes until they turn dark.
Why is my banana bread dry?
Your bread is likely dry because you either overbaked it or overmixed the batter, which develops too much gluten.
How do I store leftover banana bread?
Keep it tightly wrapped at room temperature for up to three days, or freeze it for longer storage.
Can I make muffins instead?
Yes, you can easily adapt this recipe for muffins. Adjust the baking time to approximately 20-25 minutes.
Conclusion
This sourdough banana bread recipe truly offers the best of both worlds: the comforting sweetness of classic banana bread enhanced by the subtle, sophisticated tang of sourdough.
It’s a wonderful way to use your sourdough discard, transforming it into a moist, flavorful, and incredibly satisfying treat that’s perfect for any time of day. Don’t hesitate to bake this easy, delicious recipe today. You’ll love sharing this delightful loaf with family and friends!
The Best Sourdough Banana Bread Recipe
Equipment
- 9×5-inch loaf pan
- mixing bowls
- Whisk
- Fork
- spatula
- Microwave
- knife
- wire rack
- measuring cups
- measuring spoons
- Toothpick
Ingredients
Main Ingredients
- 8 tablespoons unsalted butter
- 1 cup dark brown sugar
- 2 eggs large
- 3 bananas medium, very ripe
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- ½ cup unfed sourdough starter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup chopped walnuts
Instructions
Instructions
- Preheat oven to 350°F (176°C) and lightly grease a 9″ x 5″ loaf pan.
- Whisk together the flour, salt, baking powder, and baking soda in one bowl, and mash the bananas smooth in another, then set both aside.
- Melt butter in a third bowl, then stir in brown sugar, eggs, sourdough starter, vanilla extract, sour cream, and mashed bananas until smooth.
- Combine the wet and dry ingredients, stirring gently until just mixed; fold in walnuts if desired, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the banana bread in the pan for 15 minutes, then loosen with a knife and transfer to a wire rack to cool completely before slicing.