Traditional Banana Bread just changed for the better! This exceptional Sourdough Banana Bread will captivate your taste buds with its irresistible blend of flavours and textures. Moist and tender, it boasts an extended freshness thanks to the utilization of sourdough discard, ensuring each slice remains delectably soft for days. With every bite, you’ll experience the delightful surprise of dark chocolate pieces generously scattered throughout, adding a touch of decadence to this beloved treat. Whether served as a scrumptious breakfast or a delightful dessert, this Sourdough Banana Bread is bound to become an instant favourite, satisfying your cravings and leaving you yearning for more.
- Why You Will Love This Sourdough Banana Bread?
- What Makes A Great Banana Bread?
- Ingredients and Substitutions
- A Little Bit Extra
- Equipment Needed
- Method
- Tips For Success
- Video
- Recipe FAQs
- How To Store Sourdough Banana Bread?
- Sourdough Banana Bread Serving Suggestions
- Our Best Sourdough Discard Recipes
- Have More Ripe Bananas To Use Up?
- Recipe Card
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Why You Will Love This Sourdough Banana Bread?
- If you make regular Sourdough Bread often, this easy banana bread recipe is a great way to use up some of that excess sourdough starter.
- Sourdough discard will add a light tangy flavour that will complement the sweetness of the bananas perfectly.
- What a perfect way to use bananas that are looking a bit overripe and sad on your windowsill.
- It’s a simple recipe that even beginner bakers can make.
- Homemade banana bread – sourdough or not – will always stand head and shoulders above shop-bought one.
- This Sourdough Banana Bread recipe is customisable: use milk chocolate instead, and add some nuts or dried fruit. You may also substitute discard with an active starter.
- The good bacteria in the sourdough starter will ensure your bread stays fresh for longer.
- Sourdough Discard Banana Bread is a perfect recipe to make for breakfast and as a sweet treat.
- If you’ve had enough of the classic banana bread – this is definitely a great way to change it up a bit!
What Makes A Great Banana Bread?
- Unique moisture boost: Incorporating all brown sugar into your banana bread recipe can work wonders for its moisture level. Brown sugar contains molasses, which not only enhances the sweetness but also adds moisture and a subtle caramel-like flavour to the bread.
- Flavorful mix-ins: To take your banana bread to the next level, consider incorporating tasty mix-ins that complement the banana flavor. Experiment with additions like toasted walnuts, pecans, or even shredded coconut to add delightful texture and depth of flavour. We opted for some dark chocolate pieces – and we love it!
- Stays Fresh The Next Day: Incorporating sourdough discard into your banana bread recipe is a game-changer when it comes to maintaining its freshness and moistness over time. The beneficial acidity and moisture-retaining properties of sourdough discard help create a bread that stays irresistibly soft and moist for a couple of days.
Ingredients and Substitutions
Here are the simple ingredients that you will need to make this recipe and some suggestions for substitutes (you can find the exact amounts in the recipe card at the bottom of the page):
- overripe bananas: soft and slightly brown bananas will work best.
- sourdough starter discard: can be replaced with active sourdough starter – it will not make much difference, as we are using another leavening agent (baking powder) to help the bread rise.
- flour: we used all purpose flour (plain white flour), but you may substitute ⅓ of it with whole wheat flour if you wish.
- baking powder: not to be confused with baking soda (bicarbonate of soda).
- unsalted butter: if you are using salted butter, however, reduce the amount of salt to ¼ of a tsp.
- light brown sugar: can be replaced with white sugar, however, your banana bread will not be as moist. Brown sugar is the one ingredient that contributes to moist banana bread the most.
- egg: use a large egg in the UK, or extra-large in the US.
- salt.
- dark chocolate: or chocolate chips. You may replace dark chocolate with milk or white chocolate, but I would recommend using 20g less sugar.
A Little Bit Extra
If you fancy adding a little bit of something extra special to your banana bread, here are our top suggestions:
- Mix in a tablespoon of vanilla extract into the sourdough banana bread batter.
- Add 50g of chopped pecans or toasted walnuts into the mix.
- Reduce the sugar by 30g and add up to 50g of small pieces of fudge.
- Brush the top of the bread with maple syrup to create a sticky shiny glaze.
Equipment Needed
This easy sourdough banana bread recipe won’t require any special baking equipment (not even a handheld or stand mixer). All you need is:
- kitchen scale
- 2 lbs loaf tin (9×5-inch loaf pan)
- a couple of bowls
- and a rubber spatula.
Method
Preheat the oven to 180° C Fan.
Grease a 2 lbs loaf tin with butter or vegetable oil. If your pan isn’t non-stick, you may consider lining it with parchment paper to help your turn the banana bread out after baking.
Place the bananas into a large mixing bowl. Using a fork, mash the bananas into a puree.
In a separate small bowl, lightly beat the egg. Then add it to the mashed banana and mix.
Add the melted butter (make sure it’s cooled down slightly) and sourdough starter, and mix well. Set the wet ingredients aside.
In a separate bowl, mix the flour, baking powder, sugar and salt.
Add the banana mixture to the dry ingredients. Then tip in the chopped chocolate bits (or chocolate chips) and mix just enough to combine.
Spoon the mixture into a prepared loaf pan.
Place the bread onto the middle shelf of a preheated oven and bake for 50-60 minutes. The top should be golden brown, and a wooden skewer inserted into the middle should come out clean.
Leave the Sourdough Banana Bread in the tin for 20 minutes before transferring it onto a wire rack to cool completely.
Tips For Success
Here are a few tips that will help you make the best sourdough banana bread known to man:
- Exercise caution while combining the wet and dry ingredients for the batter, ensuring not to over-mix for best results. Vigorous mixing can lead to the formation of gluten, resulting in a loaf that is undesirably tough in texture.
- For those who prefer a bit of banana texture in their Sourdough Banana Bread, chop up ¼ of your bananas into pieces instead of mashing.
- To ensure thorough incorporation of the baking powder into the batter, it is crucial to whisk it together with the flour. This step guarantees that the baking powder is evenly distributed throughout, resulting in a well-leavened Sourdough Banana Bread with consistent texture and rise.
- If you notice the top of the loaf browning too rapidly, gently cover it with a sheet of aluminium foil towards the end of the baking.
Video
Recipe FAQs
Yes, you can spoon the latter into mini loaf pans (7x3x2-inch pans) and reduce the baking time to around 30-35 minutes. To check if they’re done, insert a wooden stick into the middle. It should come out clean.
Yes. We made this recipe using a 12-hole muffin tin, and it worked beautifully. The muffins will take about 20-25 minutes to bake.
How To Store Sourdough Banana Bread?
Once the Sourdough Banana Bread has been baked to perfection, allow the loaf to cool completely at room temperature. To preserve its freshness for a couple of days, wrap the loaf tightly in plastic wrap or aluminum foil, ensuring it is fully covered. For longer-term storage, freezing is a convenient option.
To freeze the banana bread, ensure it has cooled completely. For added protection, wrap the loaf tightly in plastic wrap, shielding it from potential freezer burn. Then, place it inside a plastic freezer bag, pressing out excess air before sealing it tightly. Alternatively, place this delicious bread in an airtight container. You may also choose to wrap and freeze individual slices.
Sourdough Banana Bread Serving Suggestions
When it comes to serving, just like with regular banana bread, there are a few delightful options to consider.
For a breakfast delight, toast a thick slice of this moist Sourdough Banana Bread under the grill (we don’t recommend warming it in a toaster) to enhance its flavours and provide a warm, comforting start to your day. Spread a dollop of creamy sour cream on top, allowing its tangy richness to perfectly complement the sweet banana notes. Or simply slather it in salted butter.
If you prefer to enjoy this delightful creation as a dessert, pair it with a generous scoop of vanilla ice cream, creating a match made in heaven. The warm, fragrant Sourdough Banana Bread, with its moist crumb and bursts of dark chocolate, harmonizes beautifully with the cold, creamy ice cream. Scatter the top with toasted flaked almonds or pecans for extra texture.
Our Best Sourdough Discard Recipes
If you are looking for more sourdough recipes, whether sweet or savoury, head straight to our Best Sourdough Discard Recipe To Try. Some of the delicious things include:
- Lime Drizzle Cake
- Sourdough Gingerbread Cookies
- Sourdough Biscotti With Hazelnuts and Cocoa
- Herby Sourdough Crackers
Have More Ripe Bananas To Use Up?
Sad-looking bananas that are too brown and mushy to eat on their own make the best sweet desserts. Here are some of our favourites:
Recipe Card
Sourdough Banana Bread (Made With Sourdough Discard)
Equipment
Ingredients
- 230 g overripe bananas
- 1 egg large
- 80 g butter melted and slightly cooled
- 100 g sourdough discard
- 200 g flour
- 2 teaspoon baking powder
- 150 g light brown sugar
- ½ teaspoon salt
- 100 g dark chocolate chopped into small pieces
Instructions
- Preheat the oven to 180° C Fan.
- Grease a 2 lbs loaf tin with butter or vegetable oil. If your pan isn't non-stick, you may consider lining it with parchment paper to help your turn the banana bread out after baking.
- Place the bananas into a large bowl. Using a fork, mash the bananas into a puree.
- In a separate small bowl, lightly beat the egg. Then add it to the mashed banana and mix.
- Add the melted butter (make sure it’s cooled down slightly) and sourdough starter, and mix well. Set the wet ingredients aside.
- In a separate bowl, mix the flour, baking powder, sugar and salt.
- Add the wet ingredients to the flour mixture. Then tip in the chopped chocolate bits (or chocolate chips) and mix just enough to combine.
- Spoon the mixture into a prepared loaf pan.
- Place the bread onto the middle shelf of a preheated oven and bake for 50-60 minutes. The top should be golden brown, and a wooden skewer inserted into the middle should come out clean.
- Leave the Sourdough Banana Bread in the tin for 20 minutes before transferring it onto a cooling rack to cool completely.
Video
Notes
- Exercise caution while combining the wet and dry ingredients for the batter, ensuring not to over-mix for best results. Vigorous mixing can lead to the formation of gluten, resulting in a loaf that is undesirably tough in texture.
- For those who prefer a bit of banana texture in their Sourdough Banana Bread, chop ou ¼ of your bananas into pieces instead of mashing.
- To ensure thorough incorporation of the baking powder into the batter, it is crucial to whisk it together with the flour. This step guarantees that the baking powder is evenly distributed throughout, resulting in a well-leavened Sourdough Banana Bread with consistent texture and rise.
- If you notice the top of the loaf browning too rapidly, gently cover it with a sheet of aluminium foil towards the end of the baking.
Nutrition
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