Sourdough Banana Bread

This sourdough banana bread will quickly become a new favorite! It’s not quite as cake-like as some traditional banana breads, giving it a heartier texture, and the combination of cinnamon, ginger, and lemon zest makes every bite flavorful and comforting. Perfect for breakfast, an afternoon snack, or warmed up with a pat of butter!

And the best part? It’s a fantastic way to use your sourdough discard! Not only does it reduce waste, but it also enhances the depth of flavor without making the bread too tangy. This is the ultimate mash-up of classic banana bread and your love for sourdough baking!

If you love baking with sourdough discard, this banana bread is just the beginning! For a cozy, fall-inspired treat, try sourdough pumpkin bread, which is packed with warm spices and has the perfect balance of sweetness. If you’re looking for a way to use up summer zucchini, sourdough zucchini bread is a fantastic option, with a soft, moist texture and plenty of flavor. And for something bright and refreshing, sourdough lemon poppy seed muffins make a zesty and delicious breakfast or snack. No matter the season, there’s always a way to put your sourdough discard to good use in a quick bread or muffin recipe!

How to make banana bread with sourdough discard

This quick bread recipe is super simple! Scroll down to the recipe card for full details, but here’s an overview to help you plan.

Step 1: Mix the batter

• In a large bowl, mash the bananas. Whisk in the remaining wet ingredients until smooth.
• In a separate bowl, whisk together dry ingredients.
• Gently combine the wet and dry ingredients—be careful not to overmix!

Step 2: Bake

• Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 55-65 minutes.
• It’s done when a toothpick inserted in the center comes out clean. Let it cool in the pan before slicing!

Sourdough Banana Bread

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This sourdough banana bread is soft, flavorful, and the perfect way to use up ripe bananas and sourdough discard! Lightly spiced with cinnamon, ginger, and lemon zest, it makes a delicious breakfast or snack. Get the easy recipe today!

• Author: Jenni Ward – Sourdough Surprises
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves 1x
• Category: Quick Bread
• Method: Bake
• Cuisine: American

Ingredients

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• 2 very ripe bananas
• 3/4 cup brown sugar
• 1/2 cup 100% hydration sourdough starterfed and active
• 2 eggs at room temperature
• 3 Tablespoons olive oil
• 3 Tablespoons butter melted
• 2 teaspoons vanilla extract
• grated lemon zest from 1/2 medium lemon
• 1 1/8 cup all purpose flour
• 1 1/5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoons baking soda
• 3/4 cup toasted chopped walnuts

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Instructions

• Preheat your oven to 350.
• Butter and flour a metal loaf pan.
• In a large bowl, mash the bananas.
• To the mashed bananas, whisk in the brown sugar, sourdough starter, eggs, olive oil, melted butter, vanilla and lemon zest. Whisk well to combine.
• In a second mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, and baking soda.
• Add the dry ingredients to the bowl with the starter and bananas and mix to just barely combine. Don’t overmix!
• Pour the batter into the prepared loaf pan.
• Bake at 350 for 55-65 minutes, or until the top of the bread is golden and a toothpick inserted into the center comes out clean.
• Cool in the pan.
• Enjoy!

Notes

Store covered in an airtight container