This sourdough banana bread recipe is the perfect way to use up bananas and sourdough discard. It is perfectly sweet and moist. You’re honestly never going to make another banana bread recipe again.
Two things I always have too much of in my kitchen are over-ripe bananas and sourdough discard. I love this recipe because it uses a good amount of discard. This bread has become a staple in our house. It is perfectly warmed up with coffee in the morning or an easy and filling snack to take with us to the park or museums.
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Sourdough Banana Bread Ingredients
- Unsalted butter-softened
- Brown sugar-it really compliments the banana and pumpkin spice seasoning
- Vanilla extract
- Pumpkin spice seasoning– I like pumpkin spice because it is a mixture of cinnamon, nutmeg, ginger, and cloves but feel free to add whatever spices you would like
- Baking soda
- Baking powder
- Ripe bananas– they are best when spotted but all-black or frozen bananas are just fine
- Maple syrup– make sure are using real maple syrup
- 2 large eggs
- Sourdough starter discard
- All-Purpose Flour– prefer unbleached but regular all-purpose will work just fine
You can pick one or two to add
- Chocolate chips – around half a cup or as much as your heart desires
- Peanut butter– 1/4 cup mixed in or swirled on top
- Nuts– about 1/4 cup
- Dried Fruits-about 1/4 cup
Preheat oven to 325 F and lightly grease a 9×5 loaf pan. I personally like to use softened butter.
In a large bowl mash the bananas. You mash the bananas as fine or as chunky as you would like. If you are using frozen bananas make sure they are at room temperature because your softened butter will harden when you try to add it (this is from experience).
Add in the butter, eggs, vanilla extract, maple syrup, sourdough discard, and brown sugar. Mix until evenly combined.
In a separate blow combine the flour, pumpkin spice, salt, baking soda, and baking powder. Mix until evenly combined.
Slowly add the dry ingredients to the wet ingredients and mix until thoroughly combined.
Pour the batter into your greased 9×5 loaf pan and place in the oven.
Cook for 45 minutes and then place a foil tent over the loaf so the top doesn’t burn and cook for an additional 25 minutes or until a knife or toothpick comes clean.
Let it cool for 10 minutes and then remove the loaf from the pan to finish cooling it on a cooling rack or cutting board.
- Instead of maple syrup, you can use equal parts honey or half honey half syrup
- If you are using frozen bananas make sure they are at room temperature because your softened butter will harden when you try to add it
- Change it up by adding chocolate chips, nuts, or other spices
- Don’t over-mix the batter. I just use a bowl and spoon to make this whole recipe
How to Store Banana Bread
This never lasts long enough in our house to go bad I store it tightly wrapped in plastic wrap on our counter for several days. Otherwise, you can freeze individual pieces. Slice the bread and wrap it in plastic wrap and then place it in a freezer bag