This bakery-style sourdough banana bread is incredibly soft, rich, and perfectly moist with a tender crumb. Sweet ripe bananas, tangy sourdough discard, warm cinnamon, and a touch of vanilla create a loaf that’s perfect for breakfast, dessert, or an afternoon snack.
Prep Time
- Prep: 15 minutes
- Bake: 60–70 minutes
- Total Time: About 1 hour 25 minutes
Yield
1 loaf (10 slices)
Ingredients
Wet Ingredients
- 1 cup (240g) sourdough discard (unfed or active)
- 3 large ripe bananas, mashed (about 1½ cups)
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup (60g) full-fat sour cream or Greek yogurt
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Optional Mix-Ins
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- 1 tablespoon coarse sugar for topping
Step-by-Step Instructions
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or nonstick spray. Line it with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: Mash the Bananas
Peel the ripe bananas and mash them in a large mixing bowl until mostly smooth. A few small lumps are perfectly fine—they add texture and extra banana flavor.
Step 3: Mix the Wet Ingredients
Add the melted butter, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and sourdough discard to the mashed bananas.
Whisk everything together until smooth and creamy.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
This helps distribute the leavening evenly.
Step 5: Make the Batter
Gradually add the dry ingredients to the wet mixture.
Using a spatula, gently fold everything together until no dry streaks remain.
Do not overmix. The batter should be thick and smooth.
Fold in the nuts or chocolate chips if using.
Step 6: Fill the Pan
Pour the batter into the prepared loaf pan.
Spread the top evenly.
For a bakery-style finish, slice one banana lengthwise and place it on top, or sprinkle with coarse sugar.
Step 7: Bake
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the top begins browning too quickly after about 45 minutes, loosely cover it with aluminum foil.
Step 8: Cool
Allow the banana bread to cool in the pan for 15 minutes.
Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Baker’s Tips
- Use very ripe bananas with plenty of brown spots for the sweetest flavor.
- Room-temperature ingredients help create a smooth batter.
- Avoid overmixing to keep the loaf soft and tender.
- Sourdough discard adds moisture and a subtle tang without making the bread sour.
- Let the loaf cool completely for clean, bakery-style slices.
Storage
- Store in an airtight container at room temperature for 3 days.
- Refrigerate for up to 1 week.
- Freeze individual slices for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or warm gently before serving.
Serving Ideas
Enjoy this moist sourdough banana bread:
- Warm with salted butter
- Drizzled with honey
- Spread with cream cheese
- Topped with peanut butter or almond butter
- Served alongside a hot cup of coffee or tea
The result is a beautifully domed, bakery-style loaf with a soft, buttery crumb, rich banana flavor, and just the right hint of sourdough tang.
