Sweet, moist, and just the right amount of tangy—this sourdough banana bread is the perfect way to use up ripe bananas and extra sourdough starter. It’s soft, flavorful, and has that irresistible homemade comfort. Whether you enjoy it warm with butter or as a quick snack, it’s a delicious twist on a classic!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Banana Bread
If you love banana bread but want to take it to the next level, this Sourdough Banana Bread is a must-try! It’s soft, moist, and packed with sweet banana flavor, but with a subtle tang from the sourdough starter that makes it even more delicious.
Plus, it’s a great way to use up extra starter—no waste, just amazing flavor! Whether you enjoy it warm with butter or as a quick snack, this easy recipe is the perfect blend of classic comfort and bakery-style goodness.
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Butter – Adds richness and moisture, making the bread soft and flavorful.
- Brown sugar – Brings sweetness and a slight caramel-like depth to the bread.
- Vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
- Cinnamon – Adds a cozy spice that pairs perfectly with bananas.
- Cinnamon – Adds a cozy spice that pairs perfectly with bananas.
- Nutmeg – A touch of nutmeg gives the bread a warm, slightly nutty flavor.
- Baking soda – Helps the bread rise and gives it a soft texture.
- Baking powder – Works alongside the baking soda for the perfect lift.
- Salt – Balances the sweetness and enhances the flavors.
- Mashed bananas – The star ingredient! Ripe bananas add natural sweetness and moisture.
- Honey – Brings extra sweetness and a slight floral depth to the flavor.
- Eggs – Bind everything together and add structure to the bread.
- Sourdough discard – Adds a subtle tangy flavor and makes the texture even softer.
How to Make Sourdough Banana Bread
[Step 1] In a large bowl, use an electric mixer to combine the softened butter, brown sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt. Beat until smooth. Add the mashed bananas, honey, eggs, and sourdough discard. Beat again. Mix in the all-purpose flour and nuts, if desired, until the batter is moistened.
[Step 2] Pour the batter into a 9x5 loaf pan that has been sprayed with nonstick spray or lined with parchment paper and allow to rest for 10 minutes.
[Step 3] Bake the banana bread at 325 degrees for 45 minutes then place a loose piece of foil over the pan. Continue to bake for an additional 25 minutes. Insert a toothpick into the center of the loaf. If the toothpick comes out crumb-free, remove from the oven. If not, bake in 5-minute increments until the bread is done.
[Step 4] Remove from the oven and allow the bread to cool for 10 minutes before transferring to a cooling rack to cool completely.
Baking Tips & Tricks
- Use overripe bananas – The riper, the better! Soft, brown-speckled bananas add the most sweetness and moisture.
- Don’t overmix the batter – Stir just until combined to keep the bread soft and tender.
- Use room temperature ingredients – This helps everything blend smoothly for an even texture.
- Measure the flour correctly – Spoon and level the flour instead of scooping to avoid a dense loaf.
- Add mix-ins – Try chocolate chips, nuts, or dried fruit for extra flavor and texture.
- Line the pan with parchment paper – Makes for easy removal and prevents sticking.
- Check for doneness – Insert a toothpick into the center; if it comes out clean, it’s ready!
- Let it cool before slicing – This helps the bread set and keeps it from falling apart.
- Store properly – Keep it wrapped at room temp for a few days, or freeze slices for later!
Recipe Variations
- Chocolate Chip Banana Bread – Stir in a cup of chocolate chips for extra sweetness and indulgence.
- Nutty Banana Bread – Add chopped walnuts, pecans, or almonds for a crunchy texture.
- Cinnamon Swirl Banana Bread – Swirl a cinnamon-sugar mixture into the batter for extra warmth and sweetness.
- Healthy Banana Bread – Swap half the flour for whole wheat and use maple syrup or coconut sugar instead of brown sugar.
- Peanut Butter Banana Bread – Mix in a few tablespoons of peanut butter for a nutty, creamy flavor.
- Blueberry Banana Bread – Fold in fresh or frozen blueberries for a fruity twist.
- Coconut Banana Bread – Add shredded coconut for a tropical vibe.
- Mocha Banana Bread – Stir in a teaspoon of espresso powder and chocolate chunks for a coffee-infused treat.
- Zucchini Banana Bread – Grate in some zucchini for extra moisture and hidden veggies.
- Glazed Banana Bread – Drizzle with a simple vanilla or maple glaze for a bakery-style finish.
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Sourdough Banana Bread
Equipment
- 1 Spatula
- Parchment Paper optional
Ingredients
- 1 Cup Butter softened
- ⅔ Cup Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 4 Ripe Bananas mashed, about 1 ¾ cup
- ¼ Cup Honey
- 2 Eggs
- ½ Cup Sourdough Discard
- 2 Cups All-Purpose Flour
- ¾ Cup Chopped Nuts optional
Instructions
- In a large bowl, use an electric mixer to combine the softened butter, brown sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt. Beat until smooth.
- Add the mashed bananas, honey, eggs, and sourdough discard. Beat until smooth.
- Mix in the all-purpose flour and nuts, if desired, until the batter is moistened. Pour the batter into a 9x5 loaf pan that has been sprayed with nonstick spray or lined with parchment paper and allow to rest for 10 minutes.
- Bake the banana bread at 325 degrees for 45 minutes then place a loose piece of foil over the pan. Continue to bake for an additional 25 minutes. Insert a toothpick into the center of the loaf. If the toothpick comes out crumb-free, remove from the oven. If not, bake in 5-minute increments until the bread is done.
- Remove from the oven and allow the bread to cool for 10 minutes before transferring to a cooling rack to cool completely.
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