0 from 30 votes
Sourdough Banana Bread
Save your sourdough discard and make sourdough banana bread! My recipe has an incredible banana flavor and pairs nicely with nuts or chocolate chips.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 10 servings
Calories: 338 kcal
Course:
Breakfast , Snacks , Bread
Cuisine:
American
Ingredients
- 1 ½ 1 ½ cups over-ripe bananas mashed (typically 3 large bananas for me)
- ½ ½ cup sourdough discard
- ⅔ ⅔ cup light or dark brown sugar firmly packed
- ½ ½ cup granulated sugar
- ¼ ¼ cup unsalted butter melted
- 2 2 large eggs lightly beaten
- 1 1 Tablespoon vanilla extract
- 2 2 cups all-purpose flour
- 1 1 teaspoon baking powder
- 1 1 teaspoon baking soda
- ½ ½ teaspoon salt
- ½ ½ teaspoon ground cinnamon optional
- ¼ ¼ cup whole milk
- 2 2 Tablespoons coarse or granulated sugar for sprinkling on top optional
Instructions
- Preheat oven to 350F (175C) and grease and flour the bottom of a 9x5 bread loaf pan (or line with a sling of parchment paper).
- In a large mixing bowl, combine mashed bananas, sourdough discard, sugar, melted butter, eggs, and vanilla extract and stir very well.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
- Add about half of the flour mixture to the banana mixture and gently fold together with a spatula. Once just combined, add milk, and stir until the milk is combined, then add the remaining flour mixture and stir until just combined. Do not over-mix or bread will be dense and rubbery.
- Pour batter into prepared loaf pan and sprinkle the surface with sugar (if desired).
- Transfer to center rack of oven and bake for 60-65 minutes or until a wooden skewer inserted into the center comes out clean or with moist crumbs.
- Allow bread to cool in pan for 15-20 minutes, then use a knife to gently loosen the sides from the pan and carefully turn out onto a cooling rack to cool completely.
Cup of Yum
Notes
- Feel free to add 1 ½ cups of chopped nuts (pecans and/or walnuts are great) or chocolate chips. Stir these in near the end, just before the last of the flour is completely combined into the batter.
- Store in an airtight container at room temperature for up to 3 days. Banana bread may be wrapped in plastic wrap and frozen for several months.
Nutrition Information
Serving
1serving
Calories
338kcal
(17%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Sodium
243mg
(10%)
Potassium
194mg
(6%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
363IU
(7%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 338
% Daily Value*
| Serving | 1serving | |
| Calories | 338kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 243mg | 10% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.