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.
Sooooo tasty and the texture was perfect!
This sourdough banana bread recipe is delicious and so easy to make! I'm always on the lookout for new sourdough recipes to try, and this one is a favorite!
What a great idea! I'm always looking for ways to use up sourdough discard. This one's a keeper!
One of my favorite breads is the sourdough. I didn't know how good the banana added to the sweetness til I made this. I'm totally making this again!
Sourdough banana bread is just the best!!! So much more depth to the flavors than other recipes!
Delicious! This is a keeper.
Hi Thank you so much for letting me know!! So happy you enjoyed.
que es Masa madre y como se prepara
Hola Raisa-Aquí es la receta: https://www.savoringitaly.com/sourdough-starter-recipe/
Hello!!
Can I substitute regular all-purpose flour for einkorn all-purpose flour and would I need to change the ratio of flour?
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!
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.
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
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?
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!
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.
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
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.
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
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.
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
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!
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
Hi Cassandra,
How much applesauce you used to replace the oil?
Thanks!
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!
Doubled recipe - swapped coconut oil and added walnuts. Made muffins - took about 22ish minutes. Yum!
Hi K...what a great idea! Love the addition of walnuts! Happy Baking! XX
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!
Hi Irene-Thank you! Yes, that makes it extra delicious! I think that's a great idea! Happy Baking! XX
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!
Hi Irene-thank you and thanks so much for letting me know! Great idea to double the recipe!! Happy Baking! XX
How much chocolate ships did you add? Thanks
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
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!
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