Easy Strawberry Banana Bread with Sourdough Discard

Looking for a moist, flavorful quick bread? This Strawberry Banana Bread is the perfect way to use up overripe bananas, sweet seasonal strawberries, and even your leftover sourdough discard. It's soft, slightly tangy, and filled with juicy fruit in every bite.

Whether you serve it for breakfast, as a snack, or alongside your afternoon coffee, this is one of those simple bakes that never disappoints.

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Originally published August 24, 2011, updated on May 2025

Jump To

• 🍌 Why You'll Love This Strawberry Banana Bread
• Can you make this banana bread without sourdough starter?
• 📝 Ingredients
• How to Make Strawberry Banana Bread
• Can you make muffins with this strawberry banana bread recipe?
• Easy Strawberry Banana Bread Recipe

This easy quick bread recipe comes together in about 15. A really nice weekend baking project and even something you could make any evening you're craving a delicious quick bread. In a matter of minutes your house will smell delightful while this lovely bread is baking. It all comes together with the help of this fantastic sourdough starter recipe.

This is a favorite vegan banana bread recipe. It is already strawberry season here in Florida and I found the most splendid organic berries just the other day.  I add my sourdough discard to so many things I thought why not add it to this vegan loaf. If you don't have any sourdough starter on hand, no problem. Use your favorite unflavored yogurt (coconut or soy to keep it vegan).

🍌 Why You'll Love This Strawberry Banana Bread

• Freezer-friendly and easy to slice
• Uses ripe bananas + fresh strawberries
• Great way to use up sourdough discard
• Can be made with yogurt instead if you don't have starter
• Perfect for breakfast, snacking, or dessert

I decided to try to make them a vegan banana bread. I added milk chocolate chips to the first one. Gabriella reminded me after that that's not vegan. The next one I added strawberries and bananas. That was hit with my family too but they did prefer the chocolate chip one.

My gorgeous love: my sourdough starter! I suppose I should name it.

Can you make this banana bread without sourdough starter?

I know you may not happen to have a sourdough starter hanging out in your fridge and you still want to bake this awesome quick bread! Just sub in your favorite plain yogurt (to keep it vegan, use plain soy or  plain coconut milk yogurt) or you could sub in buttermilk (keep it vegan making your own with almond or oat milk and apple cider vinegar) if you don't have a sourdough starter to use. Either way, the bread will be moist and delicious!

📝 Ingredients

• 2 cups all-purpose flour (or half whole wheat)
• 1 teaspoon baking powder + ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup mashed ripe bananas (about 3-4 bananas)
• ½ cup diced strawberries + 1 thinly sliced for topping
• ½ cup sourdough discard (or plain yogurt)
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• ½ cup coconut oil
• ½ cup sugar
• Zest of 1 lemon

How to Make Strawberry Banana Bread

Preheat the oven to 350 F. Line a 9 x5 loaf pan with parchment paper.



Mash the bananas in a medium sized mixing bowl and stir in the lemon rind.



In another medium sized bowl, whisk together the flour, sea salt, baking soda, and baking powder. Add the apple cider vinegar to the oat milk (or whatever nut milk you prefer). Let sit for a few minutes.



Add in the oil, sugar, and stir together until combined to the mashed bananas. Fold in sourdough starter and oat milk (or whatever nut milk you are using.



Fold in the diced strawberries. Add the banana mixture to the flour mixture.



Place the strawberry slices on top of the bread.



Bake at 350 F for 30 minutes and lower temperature to 325 F and bake for about another 25-30 minutes. Cover the bread lightly with foil paper at this point so the strawberries on top won't get brown. Let cool in pan for a bit and then pull the bread carefully out of loaf pan with the parchment paper. Slice and ENJOY!

Can you make muffins with this strawberry banana bread recipe?

Definitely! Just prep your muffin pan with baking spray (or line with baking liners if you have them around). Fill each tin ⅔ full.  Put the oven on 375F and bake for 15-20 minutes or until golden brown, or your tester comes out clean. The kids really enjoy them and they also freeze very well.

🍓 Final Tips

• For the best texture, use overripe bananas
• Don't overmix the batter
• Let the loaf cool before slicing for clean edges
• Want it sweeter? Add white chocolate chips or drizzle with glaze.

If you try this strawberry banana bread, I'd love to hear what you think! Did you use sourdough discard or yogurt? Leave a comment below and let me know how it turned out-or if you made any fun twists. I always enjoy hearing from you! 🍓💬

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Easy Strawberry Banana Bread Recipe
This moist strawberry banana bread is loaded with fresh fruit and perfect for using up ripe bananas and sourdough discard. Easy, delicious, and freezer-friendly.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: quick bread, sourdough starter, vegan
Servings: 1 loaf
Calories: 1178kcal
Author: Lora
Equipment
• loaf pan
Ingredients
• 2 cups of flour sometimes I use ½ whole wheat
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup mashed bananas about 3-4 very ripe
• ½ cup diced strawberries plus one thinly sliced one for decorating the top
• ½ cup coconut oil
• ½ cup organic cane sugar vegan
• lemon rind from one lemon
• ½ cup sourdough discard not fed
• ½ cup oat milk
• 1 Tablespoon apple cider vinegar
Instructions
• Preheat the oven to 350 F. Line a 9 x5 loaf pan with parchment paper.
• Add the apple cider vinegar to the soy milk and let it sit for a minute. Mash the bananas in a medium sized mixing bowl and stir in the lemon rind. In another medium sized bowl, whisk together the flour, sea salt, baking soda, and baking powder.
• Add the sugar and coconut oil to the bananas. Stir to combine. Add in the oat milk with vinegar and give it a stir. Fold in the diced strawberries. Add the bananas to the flour mixture. Stir all the ingredients together. Place the bananan bread batter in the prepped loaf pan.
• Place the strawberry slices on top of the bread. If you have turbinado sugar on hand, sprinkle a little on top.
• Bake at 350 F for 30 minutes and lower temperature to 325 F and bake for about another 25-30 minutes. Cover the bread lightly with foil paper at this point so the strawberries on top won't get brown.
• Let cool in pan for a bit and then pull the bread carefully out of loaf pan with the parchment paper. Slice and ENJOY! 
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Store the bread, wrapped tightly in plastic at room temperature up to two days.
If you plan on eating it throughout the week, keep it wrapped in the fridge or even wrap individual slices in plastic wrap and freeze for an easy on the go breakfast.
Wrap and freeze the entire loaf for longer storage.
Nutrition
Calories: 1178kcal | Carbohydrates: 65g | Protein: 4g | Fat: 110g | Saturated Fat: 90g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 2194mg | Potassium: 877mg | Fiber: 7g | Sugar: 37g | Vitamin A: 390IU | Vitamin C: 20mg | Calcium: 422mg | Iron: 2mg
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