Sourdough Banana Bread

5 from 1 vote

If you’ve ever wondered what to do with your leftover sourdough discard, this sourdough banana bread is your perfect solution. It’s a moist, flavorful, and frugal recipe that turns aging bananas and starter into a breakfast or snack you’ll crave.

Prep Time25

Cook Time50

Total Time1 15

Course: Bread, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 271kcal

Author: Nicole Durham

Cost: Recipe $4.64 / Serving $0.46

Equipment

Ingredients

8 tablespoons butter, melted, or ⅓ cup vegetable oil (113 g) ($1.98)
½ cup brown sugar (100g) ($0.24)
¼ cup granulated sugar (50g) ($0.10)
1½ cups mashed ripe bananas, about 2 to 3 bananas ($0.84)
3 tablespoons sour cream (45g) ($0.25)
½ cup sourdough starter (125g) ($0.22)
2 large eggs ($0.66)
1 teaspoon vanilla extract ($0.04)
1¾ cups all-purpose flour (210g) ($0.22)
2 teaspoons baking powder ($0.02)
½ teaspoon baking soda ($0.01)
1 teaspoon salt ($0.01)
1 teaspoon ground cinnamon ($0.05)

Instructions

Prep. Preheat the oven to 350°F and lightly grease a 9x5-inch loaf pan.
Mix wet ingredients. In a large bowl, mash the bananas until mostly smooth. Stir in the melted butter, brown sugar, granulated sugar, sour cream, sourdough starter, eggs, and vanilla until combined.
Add dry ingredients. Add the flour, baking powder, baking soda, salt, and cinnamon. Gently fold until just combined.
Bake. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Cool. Let cool in the pan for 15 minutes, then remove and cool completely before slicing.

Notes

Measuring. Weighing ingredients improves consistency, especially flour and bananas.
Bananas. Very ripe bananas give the best flavor and texture.
Mix gently. Overmixing can lead to dense bread.
Muffin option. Bake in muffin tins at 350°F for 20 to 25 minutes.
Storage. Store wrapped at room temperature up to 3 days or refrigerate up to 1 week.

Nutrition