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Sourdough Banana Bread Recipe

A delicious and moist banana bread with a tangy sourdough twist, perfect for using up ripe bananas and sourdough discard.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough
  • 113 grams unsalted butter, softened
  • 200 grams sugar
  • 2 eggs eggs, room temperature
  • 230 grams all-purpose flour
  • 6 grams baking soda
  • 3 grams salt
  • 100 grams sourdough discard
  • 275 grams mashed bananas, about 3-4 medium bananas
  • 4 grams vanilla extract
  • 65 grams chopped walnuts (optional) or chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter and line with parchment paper.
  2. In a stand mixer or large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, beating well after each addition. Mix in the mashed bananas, sourdough discard, and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on medium speed until just combined. Fold in chopped walnuts or chocolate chips if using.
  5. Pour batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For easier slicing, wait at least an hour before cutting. Store leftovers in an airtight container for up to 3 days.