This Healthy 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!
If you like this recipe you might like cinnamon apple bread with apples or banana bread biscotti.
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Originally published May 2024 and updated May 2025
Jump To
- 💖Why we love banana bread with sourdough starter:
- 🛒 Sourdough Banana Bread Ingredients
- Equipment you need to make best sourdough bread recipes:
- 🍽️ Step-by-Step: How to Make Sourdough Banana Bread
- Using up sourdough discard:
- 🫙 Leftover and storing
- Variations & Substitutions
- ☑️ Pro Tips for Baking With Sourdough Discard
- What to serve with easy sourdough discard banana bread?
- ❓ FAQ'S
- Some other sourdough recipes you'll love:
- BEST Sourdough Banana Bread Recipe
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. 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. I usually make two and end up giving one to my neighbor or to my brother's family.
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!
This Healthy Sourdough Banana Bread is the only banana bread I'll ever make with discard-moist, just sweet enough, and always topped with cinnamon sugar. If you've got a sourdough starter, this is your new go-to breakfast loaf.
💖Why we love banana bread with sourdough starter:
- Waste Not, Want Not: Since it uses sourdough discard, this is a great recipe to reduce kitchen waste.
- Uniquely Delicious: The addition of sourdough discard makes this banana bread little bit sweet and also tangy, which makes this extra delicious.
- Super Soft and Flavorful: The natural acidity of the sourdough discard makes the bread even softer and fluffy.
- Versatile: Perfect as a breakfast treat, an afternoon snack, or for dessert. Plus, it's really easy to customize with by adding in nuts, chocolate chips, or dried fruit.
- Simple and Satisfying: With only 10 minutes of prep time, this is the perfect recipe if you're just learning to bake with sourdough discard.
- Everyone's Favorite: Turns your go-to banana bread into everyone's favorite by incorporating that sought-after sourdough twist. The added cinnamon-sugar topping makes it extra special!
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.
🛒 Sourdough Banana Bread Ingredients
Here is all you'll need to make this delicious quick bread recipe (full printable recipe can be found below):
- Bananas: Add natural sweetness and moisture, which is super important bread's texture; use about 1 cup mashed.
- Vegetable oil: You could also use coconut oil. Also adds moisture and ensures the bread remains soft and tender.
- Brown sugar: Gives the bread a rich, molasses-like sweetness that complements the bananas.
- Eggs: Bind the ingredients together and contribute to the bread's structure and rise.
- Vanilla extract: Enhances flavor with a warm, aromatic sweetness.
- Sourdough starter (stirred down): Utilizes discard for a tangy depth of flavor and slight leavening.
- Plain coconut yogurt: Adds creaminess and moisture; can be substituted with more sourdough starter for a different texture.
- All-purpose flour: Provides the structure for the bread, ensuring it holds its shape.
- Baking soda: A leavening agent that helps the bread rise.
- Baking powder: Works with baking soda to create a light and airy texture.
- Sea salt: Balances the sweetness and enhances the overall flavor.
- Cinnamon-sugar for topping: Adds a sweet and spicy crust to the bread's surface, giving it a delightful texture and flavor.
Equipment you need to make best sourdough bread recipes:
- Mixing bowls: I love my Pyrex mixing bowls, but you could use any sort of bowls that you like. The whole recipe is mixed by hand.
- Measuring cup: This is the measuring cup I use and I really like.
- Measuring spoons: A set of measuring spoons and also measuring cups that is great for baking.
- Loaf pan: A metal loaf pan is just what you need to bake up this quick bread. Use whatever brand you have on hand, but I do like this one.
🍽️ Step-by-Step: How to Make 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!
Gather all 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 unsweetened coconut yogurt. You could use a dairy yogurt or more sourdough starter.
Here is my new love: my sourdough starter!
- Step 1: Mash the bananas.
- Step 2: Stir together the dry ingredients.
- Step 3: Combine the wet ingredients.
- Step 4: 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.
- Step 5: Transfer batter into the loaf pan and sprinkle cinnamon sugar on top and bake!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Using up sourdough discard:
- Make sourdough pancakes or waffles for a delicious breakfast or brunch option.
- Whip up some sourdough crackers for a savory snack.
- Bake sourdough discard into savory muffins or bread rolls.
- Use it as a starter for a flavorful sourdough discard bread.
- Incorporate it into pizza dough for added flavor and texture.
- Experiment with sourdough discard in recipes like this banana bread or other quick breads for a tangy twist.
🫙 Leftover and storing
- Room temperature: Banana bread can keep stored at room temperature for up to 3 days as long as it's wrapped tightly in plastic wrap and kept in an airtight container.
- Refrigerate: Wrap it tightly and keep in an airtight container, or keep it in a large zipped lock bag. It will keep for up to a week stored correctly in the fridge.
- Freeze: You could wrap the whole loaf tightly with plastic wrap and a layer of aluminum foil and then place in a large zipped lock bag. Best way to freeze would be to cut into individual slices and enjoy, wrap tightly with plastic wrap and store in zipped lock freezer bag. Stored correctly should keep fine 2-3 months.
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 ½ cup semi-sweet chocolate chips to the batter.
- Other mix in ideas could be chopped nuts, raisins or dried cranberries.
☑️ Pro Tips for Baking With Sourdough Discard
- Mash the bananas until they are really 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 a lovely 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 to serve with easy sourdough discard banana bread?
Banana bread can be enjoyed on its own or paired with different accompaniments.
- Goes really nicely with a small bowl of strawberries, blueberries, or raspberries
- A dollop of Greek yogurt or whipped cream for added creaminess
- Nut butter, like almond or peanut butter, for a protein boost
- A sprinkle of chopped nuts or seeds for a little bit of extra crunch and nutrition
- If you want an extra touch of sweetness, a little drizzle of honey or maple syrup for added sweetness
- It's extra cozy serving it with a cup of hot tea, coffee or cappuccino.
❓ FAQ'S
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.
Absolutely! You have the choice to preserve your bananas up to 3 months - whether you prefer them unpeeled or diced into bite-sized chunks.
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.
Yes, it is very good! The sourdough discard adds a subtle tanginess that complements the sweet flavor of the bananas, creating a unique and complex taste profile.
Yes! You could easily make this recipe into muffins! Simply prep your muffin pan with baking spray (or butter)and fill a tin ⅔ 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!
To make healthier banana bread, sub out the all-purpose flour with whole wheat flour to add in some fiber. Reduce the sugar or substitute the sugar with some honey. Additionally, incorporate unsweetened applesauce or Greek yogurt in place of some of the oil or butter to lower the fat content.
Some other sourdough recipes you'll love:
Did you make this and love it? Please RATE THE RECIPE below:)
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BEST Sourdough Banana Bread Recipe
Ingredients
- 3 ripe bananas (will yield 1 cup mashed bananas about 3 small, 2 ½ medium or 2 large bananas)
- ¼ cup vegetable oil coconut oil, or melted butter
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sourdough starter stirred down
- ¼ 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
- ½ teaspoon salt
- 1-2 tablespoon cinnamon-sugar for top, optional
Instructions
Prep loaf pan:
- Butter a 9x5 loaf pan. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
Mash bananas:
- In a large bowl, mash the bananas.
Add in oil, sugar, eggs, vanilla extract:
- Add in the oil, sugar, eggs, vanilla and stir together until combined.
Fold in starter:
- Fold in unfed sourdough starter (you are using the discard, the starter is not fed) and coconut milk yogurt (if you're using).
Whisk together dry ingredients:
- In a separate bowl, whisk together the flour, sea salt, baking soda and baking powder.
Combine dry to wet ingredients:
- Add dry ingredients to wet and stir until combined. Be sure to stir bottom and sides of bowl to combine it all.
Transfer batter to prepped pan:
- Transfer batter into the loaf pan and sprinkle cinnamon sugar on top (topping is optional).
Bake the bread:
- Bake for 55-60 minutes, or until a tester inserted in middle comes out clean.
Cool loaf:
- Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
This recipe was outstanding! Turned out perfectly - will definitely be making it again.
Hello Tom, Thanks so much for letting me know! Very happy you enjoyed it...Happy Baking!!
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!
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
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.
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!
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!
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
Lovely. Turned out really well.
Hi Alisa-Thanks for letting me know and that you enjoyed! Happy Baking! XX
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.
That's great to know that it turned out so nice with addition of buckwheat flour (and no sugar!!). Happy Baking, Grace! XX
What volume of bananas did you use? “3 bananas” can yield a variety of banana mush amounts!
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!
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 🙂
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
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.
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
Are you using freshly fed starter or are you using discarded starter.?
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!
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
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
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
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
Mines in the oven now ! I'll update how it comes out. Can't wait!
Fantastic, Angie-Happy Baking! XX
Yumm. The banana taste really comes through . . . and just the right amount of sweetness. Thanks for sharing your wonderful recipes!
awww, thank you so much, Donna! Your sweet comments made my day today! I'm happy it worked out great for you! XXX
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!
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!
I am in heaven! I would like to wake up with this banana bread!
This is such a fantastic idea!! I can't wait to make it!!
I know for sure this bread would be a huge hit in my house!
I have the perfect bananas for this bread. I can't wait to have a warm slice!
This is brilliant! Two of my favorite breads in one!
The whole family could not get enough of this amazing recipe!