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    Home » Meals » Breakfast

    January 6, 2023 American Recipes

    Easy Sourdough Banana Bread

    Jump to Recipe - Print Recipe

    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!

    loaf of sourdough bread

    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!

    sourdough banana bread

    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.

    Contents hide
    1 Why this is the best sourdough banana bread recipe?
    2 What ingredients do you need to make this easy sourdough quick bread?
    3 How to make this easy sourdough banana bread?
    4 Can you make muffins with this banana bread recipe?
    5 Variations/substitutions
    6 Expert Tips
    7 What do you eat banana bread with?
    7.1 More sourdough recipes:
    8 Sourdough Banana Bread
    8.1 Ingredients
    8.2 Instructions
    8.3 Notes
    8.4 DID YOU MAKE THIS RECIPE?
    8.5 Nutrition

    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!

    banana for sourdough banana bread

    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.

    sourdough banana bread

    Here is my new love: my sourdough starter!

    overhead view of 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.

    storing ingredients together

    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!

    sourdough banana bread

    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.

    loaf of bread next to banana

    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.
    How ripe should bananas be for banana bread?

    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.

    Is sourdough the healthiest bread?

    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!

    Can I freeze overripe bananas?

    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!

    Why is my sourdough banana bread lumpy?

    You can try mixing it a little longer, but it's normal for the bread to be a little lumpy.

    Is sourdough better or worse for you?

    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.

    Is sourdough healthier than yeast bread?

    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.

    Pin for later!
    sourdough banana pinterest promo image

    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:)

    Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

    Print Recipe Pin Recipe Rate this Recipe
    5 from 24 votes

    Sourdough Banana Bread

    Sourdough Banana Bread recipe is an easy and delicious way to use up sourdough starter in a not too sweet banana bread. Topped with cinnamon sugar, this just may be the most perfect breakfast idea!
    Prep Time10 mins
    Cook Time55 mins
    Course: Breakfast
    Cuisine: American
    Keyword: banana, quick bread, sourdough starter
    Servings: 1 loaf
    Calories: 2183kcal
    Author: Lora

    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.

    Notes

    All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
     

                                   DID YOU MAKE THIS RECIPE?

                      Tag @savoringitaly on Instagram and hashtag it #savoringitaly

    Nutrition

    Calories: 2183kcal | Carbohydrates: 349g | Protein: 43g | Fat: 67g | Saturated Fat: 12g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 372mg | Sodium: 2862mg | Potassium: 559mg | Fiber: 8g | Sugar: 120g | Vitamin A: 540IU | Calcium: 421mg | Iron: 15mg
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Amanda says

      September 26, 2019 at 7:45 pm

      5 stars
      The whole family could not get enough of this amazing recipe!

      Reply
    2. Annie says

      September 26, 2019 at 8:17 pm

      5 stars
      This is brilliant! Two of my favorite breads in one!

      Reply
    3. Dorothy Reinhold says

      September 26, 2019 at 9:35 pm

      I have the perfect bananas for this bread. I can't wait to have a warm slice!

      Reply
    4. Erin | Dinners,Dishes and Dessert says

      September 27, 2019 at 1:08 am

      5 stars
      I know for sure this bread would be a huge hit in my house!

      Reply
    5. Katerina @ diethood .com says

      September 27, 2019 at 8:10 am

      5 stars
      This is such a fantastic idea!! I can't wait to make it!!

      Reply
    6. Catalina says

      September 27, 2019 at 12:33 pm

      5 stars
      I am in heaven! I would like to wake up with this banana bread!

      Reply
    7. Donna says

      December 18, 2019 at 3:44 pm

      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!

      Reply
      • Lora says

        December 18, 2019 at 4:10 pm

        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!

    8. Donna M Magnani says

      December 21, 2019 at 11:26 am

      5 stars
      Yumm. The banana taste really comes through . . . and just the right amount of sweetness. Thanks for sharing your wonderful recipes!

      Reply
      • Lora says

        December 21, 2019 at 5:43 pm

        awww, thank you so much, Donna! Your sweet comments made my day today! I'm happy it worked out great for you! XXX

    9. Angie Roberts says

      January 02, 2020 at 11:10 am

      Mines in the oven now ! I'll update how it comes out. Can't wait!

      Reply
      • Lora says

        January 05, 2020 at 8:17 am

        Fantastic, Angie-Happy Baking! XX

    10. Tegyn says

      February 16, 2020 at 7:15 am

      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

      Reply
      • Lora says

        February 16, 2020 at 8:17 am

        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

        March 25, 2020 at 8:46 pm

        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

        March 27, 2020 at 6:46 am

        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

    11. Alana says

      March 21, 2020 at 2:16 pm

      Are you using freshly fed starter or are you using discarded starter.?

      Reply
      • Lora says

        March 22, 2020 at 6:34 am

        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!

    12. Michelle says

      April 08, 2020 at 8:07 pm

      5 stars
      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.

      Reply
      • Lora says

        April 09, 2020 at 6:35 am

        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

    13. Karla says

      April 20, 2020 at 12:15 am

      5 stars
      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 🙂

      Reply
      • Lora says

        April 20, 2020 at 7:04 am

        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

    14. Lydia says

      April 26, 2020 at 11:08 am

      What volume of bananas did you use? “3 bananas” can yield a variety of banana mush amounts!

      Reply
      • Lora says

        April 27, 2020 at 8:09 am

        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!

    15. Grace Knight says

      May 02, 2020 at 9:13 am

      5 stars
      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.

      Reply
      • Lora says

        May 03, 2020 at 6:30 am

        That's great to know that it turned out so nice with addition of buckwheat flour (and no sugar!!). Happy Baking, Grace! XX

    16. Ailsa McInroy says

      May 04, 2020 at 4:19 pm

      5 stars
      Lovely. Turned out really well.

      Reply
      • Lora says

        May 05, 2020 at 6:20 am

        Hi Alisa-Thanks for letting me know and that you enjoyed! Happy Baking! XX

    17. Emily says

      May 15, 2020 at 11:33 pm

      5 stars
      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!

      Reply
      • Lora says

        May 16, 2020 at 6:48 am

        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

    18. Samantha says

      May 30, 2020 at 9:52 am

      5 stars
      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.

      Reply
      • Lora says

        May 30, 2020 at 11:01 am

        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!

    19. Stella says

      June 09, 2020 at 6:22 pm

      5 stars
      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!

      Reply
      • Lora says

        June 10, 2020 at 2:47 pm

        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

    20. Tom H says

      June 13, 2020 at 2:05 pm

      5 stars
      This recipe was outstanding! Turned out perfectly - will definitely be making it again.

      Reply
      • Lora says

        June 13, 2020 at 4:24 pm

        Hello Tom, Thanks so much for letting me know! Very happy you enjoyed it...Happy Baking!!

    21. Carol says

      June 22, 2020 at 5:32 pm

      5 stars
      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!

      Reply
      • Lora says

        June 23, 2020 at 6:30 am

        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

    22. Irene says

      June 26, 2020 at 10:17 pm

      5 stars
      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!

      Reply
      • Lora says

        June 27, 2020 at 6:34 am

        Hi Irene-thank you and thanks so much for letting me know! Great idea to double the recipe!! Happy Baking! XX

      • Lissa says

        June 27, 2020 at 1:26 pm

        How much chocolate ships did you add? Thanks

      • Lora says

        June 27, 2020 at 9:02 pm

        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

    23. Irene Tong says

      July 01, 2020 at 5:33 pm

      5 stars
      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!

      Reply
      • Lora says

        July 02, 2020 at 11:33 am

        Hi Irene-Thank you! Yes, that makes it extra delicious! I think that's a great idea! Happy Baking! XX

    24. K says

      September 13, 2020 at 2:34 pm

      Doubled recipe - swapped coconut oil and added walnuts. Made muffins - took about 22ish minutes. Yum!

      Reply
      • Lora says

        September 14, 2020 at 6:49 am

        Hi K...what a great idea! Love the addition of walnuts! Happy Baking! XX

    25. Cassandra says

      October 11, 2020 at 8:07 am

      5 stars
      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!

      Reply
      • Lora says

        October 12, 2020 at 5:59 am

        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

        October 16, 2020 at 6:49 pm

        Hi Cassandra,
        How much applesauce you used to replace the oil?
        Thanks!

      • Lora says

        October 21, 2020 at 5:41 am

        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!

    26. Elissa says

      April 27, 2021 at 8:47 pm

      5 stars
      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.

      Reply
      • Lora says

        April 29, 2021 at 7:27 am

        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

    27. Pauline says

      May 08, 2021 at 10:26 pm

      5 stars
      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.

      Reply
      • Lora says

        May 09, 2021 at 7:01 am

        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

    28. Bridie says

      November 25, 2021 at 10:37 am

      5 stars
      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.

      Reply
      • Lora says

        November 26, 2021 at 3:16 am

        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

    29. Caron says

      March 04, 2022 at 10:48 pm

      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?

      Reply
      • Lora says

        March 05, 2022 at 8:21 am

        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!

    30. Susan Wilson says

      April 29, 2022 at 6:41 pm

      5 stars
      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.

      Reply
      • Lora says

        April 30, 2022 at 5:43 am

        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

    31. Shireen Boyd says

      January 23, 2023 at 11:24 am

      Hello!!

      Can I substitute regular all-purpose flour for einkorn all-purpose flour and would I need to change the ratio of flour?

      Reply
      • Lora says

        January 28, 2023 at 8:11 am

        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!

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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    Popular

    • Best Risotto with Porcini Mushrooms (Mushroom Risotto)
    • Authentic Italian Cheesecake Recipe with Ricotta and Mascarpone
    • Best Cherry Tomato Confit Recipe
    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)

    Pasta

    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)
    • traditional spaghetti alla carbonara
      Traditional Spaghetti alla Carbonara

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