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!
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.
HOW TO MAKE EASY SOURDOUGH BANANA BREAD RECIPE?
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!
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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 Banana 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
- 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.