Sourdough Banana Bread (Easy & Moist Recipe)

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If you have ripe bananas and extra sourdough starter to use up, this Sourdough Banana Bread is one of the easiest and most delicious ways to put it to good use.

It’s soft, moist, lightly sweet, and packed with cozy banana flavor with just a subtle tang from the sourdough starter.

This recipe is perfect for breakfast, afternoon snacks, or a simple homemade treat with coffee. It’s also beginner-friendly and a great way to use sourdough discard without wasting it.

Table of Contents

If you’re new to baking with sourdough, be sure to check out my Easy Sourdough Recipes for Beginners page for simple recipes to help you get started.

Why You’ll Love This Recipe

Great way to use sourdough discard
Moist and soft texture
Easy beginner recipe
Perfect for overripe bananas
Freezer friendly
Great for breakfast, snacks, or dessert

Sourdough Banana Bread Recipe

Prep Time: 10 minutes
Bake Time: 55–65 minutes
Servings: 1 loaf

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Ingredients

3 ripe bananas, mashed
1/2 cup sourdough discard (unfed starter works great)
1/2 cup melted butter (or coconut oil)
2 eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Optional Add-Ins

1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
Sprinkle of cinnamon sugar on top

Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.

In a large mixing bowl, mash bananas.

Stir in sourdough discard, melted butter, eggs, brown sugar, and vanilla until smooth.

Add flour, baking soda, cinnamon, and salt. Stir just until combined. Do not overmix.

Fold in chocolate chips or nuts if using.

Pour batter into prepared loaf pan.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in pan for about 10–15 minutes, then transfer to a wire rack.

Slice and enjoy warm or at room temperature.

Tips for the Best Sourdough Banana Bread

The browner the bananas, the sweeter and more flavorful the bread.
Don’t overmix the batter or the loaf can become dense.
Add chocolate chips for a bakery-style treat.
Freeze slices for quick breakfasts or snacks.

Storage Tips

Store covered at room temperature for 2–3 days or refrigerate for up to 1 week.

Freeze slices in an airtight container for up to 3 months.

More Easy Sourdough Recipes

Looking for more beginner-friendly sourdough recipes? Visit my Easy Sourdough Recipes for Beginners page for simple ideas using starter and discard.