A soft, moist homemade banana bread made with sourdough starter/discard, ripe bananas, and warm cinnamon. Perfect for using up sourdough discard.
Ingredients
- 3 very ripe bananas — 340 g mashed
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (150 g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 g) sourdough starter or discard
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (60 g) chopped walnuts or pecans — optional
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan with butter or cooking spray. Line it with parchment paper, leaving some paper hanging over the sides so the bread is easy to lift out.
Step 2: Prepare the Bananas
Peel 3 very ripe bananas.
Place them in a large mixing bowl and mash with a fork until mostly smooth.
You should have approximately 340 g (1½ cups) mashed banana.
Step 3: Add Butter and Sugar
Pour 113 g melted butter into the mashed bananas.
Add 150 g brown sugar.
Whisk together until well combined.
Step 4: Add the Eggs
Add the 2 eggs, one at a time.
Whisk well after each egg.
Add 1 teaspoon vanilla extract and mix again.
Step 5: Add the Sourdough
Add 120 g sourdough starter or discard to the banana mixture.
Stir gently until evenly incorporated.
Step 6: Mix the Dry Ingredients
In a separate bowl, combine:
- 190 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Whisk everything together so the baking soda and spices are evenly distributed.
Step 7: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet banana mixture.
Using a spatula, gently fold everything together.
Do not overmix. Stop as soon as you no longer see dry flour. The batter should be thick and slightly lumpy.
Step 8: Add Nuts
If using, gently fold in 60 g chopped walnuts or pecans.
You can also leave the nuts out for a classic banana bread.
Step 9: Fill the Pan
Pour the batter into the prepared loaf pan.
Spread the top evenly with a spatula.
For a beautiful bakery-style top, you can place a banana sliced lengthwise on top before baking.
Step 10: Bake
Place the loaf pan on the center rack of the preheated oven.
Bake at 350°F (175°C) for 50–60 minutes.
Start checking around 50 minutes.
Insert a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, the bread is ready.
If the top becomes too brown: loosely cover it with aluminum foil during the last 10–15 minutes.
Step 11: Cool
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Carefully lift it out using the parchment paper and place it on a wire rack.
Allow it to cool for another 30–45 minutes before slicing.
Step 12: Slice and Serve
Once cooled, use a serrated knife to cut the banana bread into slices.
Serve warm or at room temperature with butter, cream cheese, or peanut butter.
⭐ Sourdough Tips
- Use ripe or overripe bananas with lots of brown spots.
- Active starter or sourdough discard both work.
- Don’t overmix after adding the flour.
- For a more noticeable sourdough flavor, let the mixed batter rest for 30–60 minutes before baking.
- The finished loaf should be moist but not wet in the center.
- Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
