If you’re looking for the most delicious way to use up some overripe bananas AND some leftover sourdough starter, this easy recipe for Sourdough Banana Bread is for you! Filled with fresh banana flavor, perfectly moist, and deliciously hearty, it’s the perfect addition to breakfast, a yummy snack, or a satisfying dessert.
I am one of those people who is “naturally frugal.” In that, even if I were a millionaire there would still be things I would not spend money, and certain cost-saving measures I would never fail to make. One of those cost-saving measures is trying my darnedest to not waste any food.
As a girl who grew up with food insecurity, I like to make sure we are using everything we have as well as we can. Sometimes that doesn’t pan out, but thankfully we have a compost pile and I know at least that it’s going back into the ground to nourish the soil for more food in the future.
But most times? I find a way to use what we have. Banana bread has been a great facilitator of making the best use of those bananas that ripen all-too-quickly. If I have a few overripe bananas on my counter, I know what must be done: banana bread.
And so I had to adapt one of my favorite banana bread recipes to use sourdough starter. And you want to know what? I love it even better than the original! Something about that classic sourdough tang makes it absolutely delectable and this is the ONLY way I’ll be making it from now on.
Why You’ll Love this Recipe
- It’s a great way to use up extra overripe bananas that are taking up precious real estate on the counter!
- A delicious breakfast, snack, or dessert that is well loved by many.
- An easy way to use up some of that sourdough discard you have hanging around (but you can use active starter if you prefer!).
- It’s freezer friendly, meaning you can bake now and enjoy later!
Ingredients
- Ripe Bananas: You’re going to want to select bananas that are spotty and soft, as they have the sweetest flavor and work the best for banana bread.
- Sourdough Discard: I like to use discard for this recipe, but active sourdough starter works just as well! In fact, there is a variation for doing an overnight ferment if you prefer.
- Butter: Make sure your butter is softened to room temperature so it creams with the sugar easily.
- Flour: I used all purpose unbleached for this recipe.
- Sugar: Any granulated sugar will work. I prefer to use organic cane sugar when available.
- Eggs: You’ll need 2 large eggs.
- Pantry Basics: like cinnamon, salt, baking powder, and baking soda.
- Walnuts: This is totally optional, but encouraged! Adding nuts to your banana bread is so yummy, and highly recommended. If you don’t have walnuts, you could use pecans instead.
How to Make Sourdough Banana Bread
To get started, you’ll need about 2 cups of mashed bananas. These should be overripe bananas, as they tend to be sweeter AND it’s something we all seem to have an abundance of.
Add 2-3 peeled bananas to a small bowl and mash them with a fork. Once you have 2 cups, you’re good! A little less or a little more will work, but you really want to keep it around that 2 cup mark.
Add the flour, baking soda, salt, and cinnamon to a medium sized bowl and whisk to combine. Set aside.
Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment OR a large mixing bowl with a hand mixer. Mix on medium speed until the butter and sugar are well creamed, or for about 2 minutes. Stop the mixer and scrape down the edges of the bowl at least once during the mixing time.
Add in the eggs, as well as the vanilla extract and mix well to combine until the eggs are fully incorporated.
Once the eggs and vanilla are fully mixed in and everything looks smooth, add the mashed banana. Mix until uniform.
Add the sourdough discard to the bowl and mix JUST until combined. You may want to scrape down the edges of the bowl before adding the sourdough discard to make sure the batter is smooth and consistent.
Then, add the combination of dry ingredients to the mixer. Remove the bowl from mixer and fold the dry ingredients in gently with a silicone spatula.
Add the chopped walnuts or pecans (if using) and fold them in gently until fully distributed.
Pour the sourdough banana bread batter into the prepared loaf pan, and spread it out evenly.
Sprinkle the top of the loaf with coarse sugar (if desired) and bake in the preheated oven for 50-75 minutes, or until a toothpick comes out clean when inserted into the center. Make sure to rotate the pan halfway through baking.
Variations
Overnight: If you want a fermented loaf, you can easily prepare it the night before and allow it to rise. You’ll want to leave out the eggs, but all of the other ingredients can be combined. Ensure you use active sourdough starter, rather than sourdough discard, and incorporate the eggs in the morning.
Sourdough Banana Chocolate Chip Bread: Add 1 cup of semi-sweet chocolate chips to the batter and fold it in gently. Spread into the loaf pan and bake until golden brown.
Sourdough Banana Bread Muffins: Line a large muffin pan (12-24 count) with paper liners and scoop the sourdough banana bread batter into them, filling to 3/4 full. Bake in the preheated oven for 20-28 minutes, or until a toothpick comes out clean when inserted into the middle.
Storage and Freezing
At room temperature: Allow to cool completely before wrapping tightly with plastic wrap. Store at room temperature for up to 3 days.
In the fridge: Allow your bread to cool completely, and then wrap it tightly with plastic wrap. Store in the fridge for up to 1 week. Keep it in a loaf form, and slice as you serve.
In the freezer: Allow the banana bread to cool completely, then tightly wrap in plastic wrap. Place the loaf in a gallon size freezer bags and freeze for up to 2 months. Thaw completely before serving.
Alternatively, you can slice your loaf and wrap it as a solid mass if you would prefer the occasional slice of banana bread.
Frequently Asked Questions
Yes, banana bread can be frozen! Just allow it to cool completely before wrapping it tightly in plastic wrap. Then, transfer the wrapped loaf to a gallon size freezer bag and freeze for up to 2 months. You can also slice before freezing, if you prefer to have once slice at a time. Thaw before serving.
Yes, you can use frozen bananas to make banana bread. If you froze the bananas in the peel, simply thaw them in a bowl. Once they are thawed, remove the peel and transfer the banana to a bowl. Mash and measure according to your recipe. if you froze them without the peel, add the required amount of bananas to a bowl and thaw before mashing.
The general answer is no, but it may depend on the recipe. Most recipes have no distinction as to what temperature of sourdough should be used (other than pies and biscuits, which do best with cold starter), so unless the recipe dictates otherwise, it is perfectly fine to use either room temperature or cold starter.
Sourdough Banana Bread
Sweet, slightly tangy, and full of fresh banana flavor. This sourdough banana bread is the stuff dreams are made of!
Ingredients
- 2-3 large overripe bananas (approximately 2 cups mashed)
- 1 2/3 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup softened salted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sourdough starter (active or discard)
- 1/2 cup chopped walnuts or pecans (optional)
- Coarse baking sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 350ºF and grease a loaf pan. Set aside.
- Add your peeled bananas to a small bowl, and mash with a fork. You'll need approximately 2 cups of mashed bananas, which is equal to 2 very large bananas or 3 medium bananas.
- In a medium sized bowl, add the flour, baking soda, salt, and cinnamon. Whisk well to combine and set aside.
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment OR a large bowl with a hand mixer.
- Add the sugar to the butter, and turn the mixer onto medium speed. Beat the butter and sugar mixture until fully creamed, approximately 2 minutes. Stop the mixer and scrape down the sides of the bowl at least once during this time to ensure everything is uniform.
- Add the eggs and vanilla extract, and beat until fully incorporated. Scrape down the sides of the bowl.
- Add the sourdough discard (or active starter) to the bowl and mix just until combined.
- Then, add the mashed banana and mix again.
- Remove the bowl from the stand mixer and add in the combined dry ingredients. Fold them in with a silicone spatula, until all the flour has been moistened. Use a gentle hand, as you don't want to overwork the batter.
- Add in the chopped walnuts or pecans and fold them in just until they are evenly distributed.
- Pour the banana bread batter into the prepared loaf pan, and spread it in an even layer. Sprinkle with coarse sugar, if desired.
- Bake in the preheated oven for 50-75 minutes, rotating the pan halfway through baking. The loaf is done when a toothpick comes out clean when inserted into the center. Keep in mind you may see some mashed banana, but you should not see batter.
- Remove the banana bread from the oven and allow to cool in the loaf pan for 30-40 minutes.
- Slide a butter knife around the edges of the loaf pan, and invert the loaf pan with your hand underneath to catch the loaf. Gently coax the loaf out and place it on a cooling rack. Allow to cool for at least 30 minutes before slicing, although it's best to allow it to cool to room temperature.
- Slice and serve with butter, or on its own. Enjoy!
Notes
Adapted From: The Salty Marshmallow
Storage: Allow the banana bread to cool completely, then wrap tightly in plastic wrap. Store on the counter for 3 days, in the fridge for up to one week, or in the freezer for 2-3 months.
Overnight: If you want a fermented loaf, you can easily prepare it the night before and allow it to rise. You'll want to leave out the eggs, but all of the other ingredients can be combined. Ensure you use active sourdough starter, rather than sourdough discard, and incorporate the eggs in the morning.
Sourdough Banana Bread Muffins: Line a large muffin pan (12-24 count) with paper liners and scoop the sourdough banana bread batter into them, filling to 3/4 full. Bake in the preheated oven for 20-28 minutes, or until a toothpick comes out clean when inserted into the middle.
Sourdough Banana Bread Muffins: Line a large muffin pan (12-24 count) with paper liners and scoop the sourdough banana bread batter into them, filling to 3/4 full. Bake in the preheated oven for 20-28 minutes, or until a toothpick comes out clean when inserted into the middle.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 276Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 267mgCarbohydrates: 39gFiber: 2gSugar: 17gProtein: 5g
Nutrition information is an estimate only.
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