If you have extra sourdough starter and a few ripe bananas sitting on the counter, this soft and moist Sourdough Banana Bread is the perfect recipe to make. It’s packed with banana flavor, incredibly tender, and has a slight tang from the sourdough that makes it even more delicious.

Perfect for breakfast, snacks, or with coffee in the evening.

Why You’ll Love This Recipe

• Moist and soft texture
• Great way to use leftover sourdough starter
• Easy to make with simple ingredients
• Naturally rich banana flavor
• Perfect for beginners

Ingredients

• 3 ripe bananas, mashed
• ½ cup sourdough starter (discard works great)
• 2 eggs
• ½ cup melted butter or oil
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional)
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions

Step 1: Prepare the Oven

Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Step 2: Mix the Wet Ingredients

In a large bowl, mash the bananas. Add sourdough starter, eggs, melted butter, sugar, and vanilla extract. Mix until smooth.

Step 3: Add Dry Ingredients

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

Fold in walnuts or chocolate chips if using.

Step 4: Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

Let the bread cool for 15 minutes before slicing.

Serve warm or toasted with butter.

Tips

• The riper the bananas, the sweeter the bread.
• Don’t overmix the batter or the bread may become dense.
• Store covered at room temperature for up to 3 days.

Final Thoughts

This Sourdough Banana Bread is one of the easiest and most delicious ways to use sourdough discard. Moist, flavorful, and comforting, it’s the kind of homemade recipe everyone asks for after the first bite.