This Easy Sourdough Banana Bread recipe is an easy and delicious way to use up sourdough starter in a not too sweet banana bread. It is a light and fluffy quick-bread topped with cinnamon sugar, this just may be the most perfect breakfast idea!
We make a banana bread at least once a week here. Our banana bread passion goes way back. For example, this is the very first one shared here. I usually make two and end up giving one to my neighbor or to my brother’s family.
It’s a classic recipe and I use mom’s recipe that she taught me some years ago. It actually was one of the first recipes I learned how to bake. It could all be mixed together by hand.
If you happen to have a sourdough starter and aren’t sure what to make with the discard, this is the recipe! No more guilt every week when it’s time to toss out the discard…you could make an easy banana bread.
There was a time when I had a sourdough starter in my fridge. I made a sourdough pizza and sourdough pie (so GOOD!). But of course, a hurricane happened and we lost power and I lost my starter.
My sweet husband brought me some of his sourdough starter from work a couple weeks ago and it has been sourdough everything here since then. Now to find the time to share all the recipes!
There is something so comforting and relaxing about the scent of a cinnamon-sugar topped quick bread baking in the oven. The best part is it makes the whole house smell divine and is so easy to put together.
This bread is not too sweet (you could even use less sugar if you prefer) and is a cross between a classic banana bread and a sourdough loaf. Most importantly, it is not too sweet and with just a touch of sourdough flavor.
A really great grab and go breakfast in the morning. Just slice up your loaf and wrap each slice in plastic wrap. So perfect for those busy school mornings.
Why this is the best sourdough banana bread recipe?
- This recipe is the perfect combination of sweet and tangy.
- It takes only 10 minutes to prep
- Super moist and delicious, this sourdough banana bread is sure to be a hit with everyone.
- The brown sugar creates a tasty caramel-like flavor
- The texture of this bread is soft and fluffy, making it easy to slice and enjoy.
- The added cinnamon-sugar topping makes it extra special!
What ingredients do you need to make this easy sourdough quick bread?
- 3 ripe bananas (will yield 1 cup mashed bananas about 3 small, 2 ½ medium or 2 large bananas)
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sourdough starter stirred down
- 1/4 cup plain coconut yogurt you could use more unfed sourdough starter instead of the yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-2 Tbsp cinnamon-sugar for top
How to make this easy sourdough banana bread?
It all starts out with the bananas! First thing you have to do is make sure you have set aside some really ripe bananas. The more ripe, the more naturally sweet and moist your bread will be! Even if they seem they've gotten a little dark, don't throw them out! Use them for this recipe!
Secondly, gather the rest of your ingredients. It's classic banana bread ingredients, like flour, baking powder and soda, salt, sugar, oil (you could use vegetable or coconut oil), eggs (use flax eggs to make it vegan).
I used my sourdough starter (unfed...it's the portion I was discarding this week) and a little bit of coconut yogurt. You could use a dairy yogurt or more sourdough starter.
Here is my new love: my sourdough starter!
Once you stir together the dry ingredients and in another bowl stir together the wet ingredients, the final thing to do is combine them all together.
I like to use a spatula to make sure I'm folding it all together and getting all the ingredients from the side of the bowl. It is all mixed together by hand. If you prefer to use a mixer, you could do it all with your electric mixer.
Can you make muffins with this banana bread recipe?
Yes! You could easily make this recipe into muffins! Simply prep your muffin pan with baking spray (or butter)and fill a tin 2/3 full. Bake for 15-20 minutes or until golden brown, or your tester comes out clean. The muffins do freeze great and the kids just love them!
Variations/substitutions
- You can substitute the vegetable oil for melted butter or coconut oil.
- To make this recipe vegan, you can use a flax egg instead of eggs.
- For a gluten free option, you can use an all purpose gluten free baking mix in place of the all purpose flour.
- If you don’t have coconut yogurt, you can use plain Greek yogurt.
- You can omit the cinnamon-sugar topping if desired.
- To make a chocolate chip version, add 1/2 cup semi-sweet chocolate chips to the batter.
- Other mix ins could include chopped nuts, raisins or dried cranberries.
Expert Tips
- Mash the bananas until they are smooth. If you have any lumps, they will be visible in the finished loaf.
- For the best results, use dark brown sugar. This will give the warm molasses flavor to your banana bread.
- Make sure to measure both the all-purpose flour and sourdough starter correctly. Too much or too little of either can cause your loaf to be dry or gummy.
- If you want to make this recipe vegan, you can substitute the eggs for chia or flax eggs, and use a plant-based yogurt to replace the coconut yogurt.
- Once your banana bread is finished baking, let it cool completely before slicing into it. This will ensure that it holds its shape and doesn’t crumble as you slice into it.
What do you eat banana bread with?
- Banana bread can be enjoyed on its own or paired with a variety of accompaniments.
- Try slathering it with butter, cream cheese, nut butters, honey, or jam for a sweet treat.
- You can also enjoy it savory-style by adding sliced deli meats and cheeses.
- For breakfast or brunch, try topping your slices with poached eggs, crispy bacon and a sprinkle of feta cheese.
- Banana bread also pairs well with yogurt or fruit salad for a healthier option.
For the best flavor and taste, seek out ripe bananas; they should have a soft texture and be mostly brown with very minor yellow tones still visible on their peel.
Sourdough is undoubtedly one of the healthiest breads available. Not only does it contain more vitamins and minerals than conventional bread, but its lower phytic acid content also increases mineral absorbency for your body. This means that not only will you taste the difference with Sourdough, but your body will be getting a nutrient-rich dose every time!
Absolutely! You have the choice to preserve your bananas up to 3 months - whether you prefer them unpeeled or diced into bite-sized chunks. Simply place the whole fruit in an airtight container, or peel and chop them before placing them inside a zip-lock bag. Enjoy your creamy frozen treats knowing that they'll last long enough for every summer day!
You can try mixing it a little longer, but it's normal for the bread to be a little lumpy.
Sourdough bread is generally considered to be healthier than white bread since it has more vitamins and minerals, as well as a lower glycemic index. However, the health benefits depend on the ingredients used to make the sourdough bread. For example, if your sourdough contains refined sugar or unhealthy fats, then it may not be as healthy as other options.
Sourdough bread is often considered healthier than yeast bread because it has a lower glycemic index, more vitamins and minerals, and fewer calories. Additionally, the fermentation process used to make sourdough can help pre-digest some of the starches in wheat flour, making them easier for your body to digest.
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If you’ve tried this Sourdough Banana Bread or any other recipe on Savoring Italy, please let me know your thoughts in the comments below. It makes my day hearing from my readers and I do respond to every comment!
More sourdough recipes:
- sourdough starter
- sourdough pie crust
- sourdough banana bread
- sourdough pumpkin coffee cake
- sourdough einkorn bread
Did you make this? Please RATE THE RECIPE below:)
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Sourdough Banana Bread
Ingredients
- 3 ripe bananas (will yield 1 cup mashed bananas about 3 small, 2 ½ medium or 2 large bananas)
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sourdough starter stirred down
- 1/4 cup plain coconut yogurt you could use more unfed sourdough starter instead of the yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-2 Tbsp cinnamon-sugar for top
Instructions
- Butter a 9x5 loaf pan. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
- In a large bowl, mash the bananas. Add in the oil, sugar, eggs, vanilla and stir together until combined. Fold in unfed sourdough starter (you are using the discard, the starter is not fed) and coconut milk yogurt (if you’re using).
- In a separate bowl, whisk together the flour, sea salt, baking soda and baking powder.
- Add dry ingredients to wet and stir until combined.
- Transfer batter into the loaf pan and sprinkle cinnamon sugar on top. Bake for 55-60 minutes, or until a tester inserted in middle comes out clean. Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Amanda says
The whole family could not get enough of this amazing recipe!
Annie says
This is brilliant! Two of my favorite breads in one!
Dorothy Reinhold says
I have the perfect bananas for this bread. I can't wait to have a warm slice!
Erin | Dinners,Dishes and Dessert says
I know for sure this bread would be a huge hit in my house!
Katerina @ diethood .com says
This is such a fantastic idea!! I can't wait to make it!!
Catalina says
I am in heaven! I would like to wake up with this banana bread!
Donna says
I don't see the eggs in the ingredients list but am going to make it with two eggs (as in the photo). The Pumpkin Sourdough bread was amazing, so I have to try the banana version!
Lora says
Hi Donna...sorry it was omitted on the list! Just added them on! I make the banana one often...the kids love it! And I love the texture. I also want to try the version where you leave it leavening overnight!! Happy Baking!
Donna M Magnani says
Yumm. The banana taste really comes through . . . and just the right amount of sweetness. Thanks for sharing your wonderful recipes!
Lora says
awww, thank you so much, Donna! Your sweet comments made my day today! I'm happy it worked out great for you! XXX
Angie Roberts says
Mines in the oven now ! I'll update how it comes out. Can't wait!
Lora says
Fantastic, Angie-Happy Baking! XX
Tegyn says
Hello, thank you for the recipe. I’m new to sour dough and am not sure what you mean by “stirred down”. Is that a ratio of water to straight starter? Thank you
Lora says
Hi Tegyn-how cool you're exploring sourdough baking! "Stirred down" is just stirring the starter in its jar and then after stirring it, removing the portion for the recipe (as opposed to removing portion of starter from jar without stirring it). Hope that clarifies! Happy baking! XX
Sarah says
I read the post and didn’t see the answer to this question but sorry if it is redundant. I have a starter I am currently feeding so could I use this recipe as well, though it’s not my unfed discards? Not sure what the outcome would be, I am new to the starter game
Lora says
I've made this always with the the discard of the starter (the unfed part I was going to toss). It's really the best way to use what you're going to get rid of, so no waste. If you want to use your fed starter instead, it will still turn out great! Happy Baking! XX
Alana says
Are you using freshly fed starter or are you using discarded starter.?
Lora says
I do mention at the very beginning of the post that it is a recipe using the discard and it's noted in the recipe...a great way to use up what you were going to get rid of for the week! Happy Baking!
Michelle says
This was so delicious! I think I prefer it to regular banana bread. I like the texture and the fact that it was not super sweet. Will definitely be making us again. I liked that I was able to use up some of my discard plus my sad bananas.
Lora says
I always have sad bananas that aren't even right for a smoothie:) Yes, so lovely to use up discard and also, not overly sweet. Really happy you enjoyed it, Michelle! Happy Baking! XX
Karla says
Hi, I can’t wait to try this soon! I’m fairly new to sourdough baking and getting a feel for it. Just want to clarify that you don’t need to let the loaf rise (proof?) immediately before baking? This would be the first time I’ve baked a sourdough straight away. Thanks 🙂
Lora says
Hi Karla-Yes...this is a bread that does not need to wait to proof...bake it as soon as you put it together. It's a quick bread using the discard and is really great! Happy Baking! XX
Lydia says
What volume of bananas did you use? “3 bananas” can yield a variety of banana mush amounts!
Lora says
Hi Lydia-Yes, you're right! And I adjusted recipe to show that it is 1 cup of mashed bananas ( about 3 small, 2 ½ medium or 2 large bananas). Happy Baking!
Grace Knight says
I made this with three big bananas, no sugar, and used 1/2 buckwheat and 1/2 white flour. It came out amazingly, so spongey, moist and puffy.
Lora says
That's great to know that it turned out so nice with addition of buckwheat flour (and no sugar!!). Happy Baking, Grace! XX
Ailsa McInroy says
Lovely. Turned out really well.
Lora says
Hi Alisa-Thanks for letting me know and that you enjoyed! Happy Baking! XX
Emily says
I thought I had already found my favorite sourdough banana bread recipe but then yours came along. I love the ingredient choices (I did sub coconut oil). This recipe beats the other one I was using because it is moister, which is something I look for in banana bread. So, so good!
Lora says
Hi Emily-Thank you! That's so nice to hear! It is very moist! I have to bake one a week or I just miss it!Happy Baking! XX
Samantha says
I've now shared this recipe with lots of friends after we've all become lockdown sourdough bakers! It's so good, and I can't wait to experiment with choc chips and nutella in future bakes of this recipe.
Lora says
Hi Samantha-Awwww...how kind of you to share my recipe with friends...so happy you like it! ohhhh, Nutellaaaaa!! I do have a Nutella Cake https://www.savoringitaly.com/nutella-cake_05/ (such bad photos in a very old post, but to give you inspiration!). And you could use that method do use this one w/Nutella! Happy Baking! XX thank you!
Stella says
thanks for sharing, it is wonderfully moist and tender! i have too much sourdough discard, so this is a great addition to the baking repertoire. i added walnuts and chocolate chips, and it is a big hit!
Lora says
HI Stella-Thank you and thanks for letting me know! I love the addition of walnuts and chocolate chips idea...sounds delightful! Happy Baking! XX
Tom H says
This recipe was outstanding! Turned out perfectly - will definitely be making it again.
Lora says
Hello Tom, Thanks so much for letting me know! Very happy you enjoyed it...Happy Baking!!
Carol says
Oh my! Your sourdough banana bread recipe is the best banana bread I have ever baked! Seriously, I stopped making banana bread years ago because no recipe produced a bread that wasn't either burnt on outer edges while cooked through the center, or just right on the outer edges and a glummy mess on the interior.
The ratio of flour to sugar is perfect.
I used 100% whole wheat flour and added 1/2cup walnuts. It came out perfect. Thank you!
Lora says
Hi Carol-Thank you for letting me know! Really happy you enjoyed it 🙂 Great to know you subbed in 100% whole wheat and some walnuts...that sounds fantastic! Happy Baking!! XX
Irene says
I loved this banana bread recipe! I made this a month or two ago and am making it again tonight! I doubled the recipe and added chocolate chips last time, and it was so good. If my memory is correct, I also subbed sour cream in for part of the yogurt as I ran out part way. Whatever I did, it came out great! Thanks for sharing this recipe with us!
Lora says
Hi Irene-thank you and thanks so much for letting me know! Great idea to double the recipe!! Happy Baking! XX
Lissa says
How much chocolate ships did you add? Thanks
Lora says
Hi Lissa-I did not add chocolate chips to this particular banana bread. You could add 1/2 cup (or more, if you like more chocolate). Like in this recipe, I added 1/2 cup: https://www.savoringitaly.com/banana-pear-bread-with-dark-chocolate/
Happy Baking! XX
Irene Tong says
Love how it comes out soft with a little crunch on the outside. Can I add 1/2 cup of walnuts to the recipe? Thank you!
Lora says
Hi Irene-Thank you! Yes, that makes it extra delicious! I think that's a great idea! Happy Baking! XX
K says
Doubled recipe - swapped coconut oil and added walnuts. Made muffins - took about 22ish minutes. Yum!
Lora says
Hi K...what a great idea! Love the addition of walnuts! Happy Baking! XX
Cassandra says
I made this last night, yummy! I used applesauce instead on oil, used all starter instead of yogurt, oat flour and no sugar. Wonderful texture and taste. Only lightly sweet which means I can top it with whatever I want to sweeten it. Thank you!
Lora says
Hi Cassandra-Thank you for letting me know you enjoyed the recipe. Love that you subbed in apple sauce and all starter. And no sugar...fantastic!! Sounds amazing! Happy Baking! XX
kay says
Hi Cassandra,
How much applesauce you used to replace the oil?
Thanks!
Lora says
Hi Kay-I messaged Cassandra on Pinterest where she mentions she subbed in applesauce...she responded that she used a 1/4 cup applesauce. Hope that helps!
Elissa says
This was superb. Always hunting for sourdough discard recipes, and this recipes trumps any banana bread I've tried. The crust is lovely, so moist and tasty. Used half whole wheat and added nuts. Based on others comments I will use all whole wheat next go round. This will be my go-to from here on.
Lora says
Hello Elissa-So very happy you enjoyed it...this is definitely our favorite banana bread recipe. Love that you added nuts and used some whole wheat. And all whole wheat for next time sounds perfect!! Happy Baking! XX
Pauline says
Tried this recipe today to bring for my Godmother. All the excellent comments about the recipe are true. Thank you Lora. Wishing you a Happy Mother's Day from Canada.
Lora says
Hi Pauline-how nice that you baked it for your Godmother. I'm so happy you enjoyed the recipe! THANK YOU so much...Happy Mother's Day to you!! XX
Bridie says
I did not put cinnamon sugar on it because it would be too sweet. I added a teaspoon each of cinnamon and mixed spice to the mix. I will make this again as it is not overly sweet. I would add some more spice and maybe chipped walnuts. Easy recipe and good use of sourdough discard.
Lora says
Hi Bridie...I'm really happy you enjoyed the bread and it's so kind of you to take the time to leave such a lovely review! Happy Baking! XX
Caron says
I save my discard in a jar in the fridge (I do no feed it). Can I use that or should ot be fresh discard?
Lora says
Hi If you just removed the discard and put in the fridge, go ahead and use it. I have stored my discard overnight in the fridge and used it next morning. But it should be fine in the fridge for up to 1 week:) Hope that helps!
Susan Wilson says
Amazing recipe! The loaf was so light and airy, not dense. Tender and so delicious.
I used some left over active starter from bread baking and combined
it with some discard. About half and half.
This is unsurpassed by any banana bread I have made or eaten.
Thank you so much! I am looking forward to trying your other recipes.
Lora says
Hi Susan-Thank you for taking the time to leave a comment. I'm so happy you loved the recipe! Thanks for explaining how you used some discard and and some active starter from bread baking...I'll have to try it like that next time! Happy Baking! XX
Shireen Boyd says
Hello!!
Can I substitute regular all-purpose flour for einkorn all-purpose flour and would I need to change the ratio of flour?
Lora says
Typically Einkorn Flour can be substituted in a 1:1 ratio with all-purpose. I never made the sourdough banana bread with Einkorn flour, so I'm not sure how it will turn out (and not sure if it will require tweaking the recipe a little). You're welcome to try the recipe as it is replacing with the Einkorn flour and as you're making the batter, if you're an experienced baker, you should be able to tell if the batter is the right consistency, and adjust if you need to. I hope it turns out!