Sourdough Banana Bread

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Homemade sourdough banana bread is a simple classic banana bread recipe with a twist. It uses a sourdough starter or sourdough discard in addition to classic banana bread ingredients.

This is a great way to use some of your sourdough starter and makes for a moist and sweet banana bread with the pleasant tang of sourdough included.

banana bread before slicing on cooling rack

Sourdough Banana Bread

Wondering what the flavor of sourdough banana bread is like? We’ll it has the sweet banana goodness from classic banana bread with just a twist of sour flavor that compliments the sweetness of the bread nicely.

This recipe does not need a long resting period like other sourdough recipes and will bake up in the same amount of time as other quick bread recipes. That’s what makes it a great recipe to have on hand to use up your sourdough starter or your discard, there’s not a long waiting period for the bread to come out. This is our favorite banana bread recipe because the texture is perfect, it’s moist but holds together well, and it’s nice and sweet (though you can adjust the sugar to taste a bit, just see the notes in the recipe).

sourdough banana bread in speckled white and blue bread pan

Sourdough banana bread is just as easy to make as traditional banana bread!

Steps to make Sourdough Banana Bread:

  1. Mash up your bananas. Pro tip: use a pastry blender to mash them! This is a great tool to let kids help mash them too. It’s easier to use than a fork and gets the job done faster.
  2. Add your sourdough starter OR sourdough discard, both work great in this recipe. You’ll get a bread that is more tart if you use the discard and less tart if you use an active starter.
  3. Add the eggs, sugar, and vanilla and stir until just combined.
  4. Stir in the dry ingredients. Don’t over work the dough at this step so that your bread stays tender.
  5. Pour into your pan, bake, cool, and ENJOY!

collage on how to make sourdough banana bread step by step

Do you use sourdough starter or sourdough discard for banana bread?

I love this recipe because you can use either one! If you use sourdough starter you’ll end up with a more tart bread than if you use the active bubbly starter. My husband thought I used lemon in the bread the first time I used discard for this recipe! I tried this recipe with a whole wheat and with an all-purpose starter too and there were subtle variations with each.

If you use your active starter, you’ll have less of a tart sour flavor in the finished bread.

If you use your leftover sourdough discard in this recipe you’ll end up with a finished bread that has a lot of tang to it. My family can always tell when I’ve used sourdough discard for banana bread as the flavor is really pronounced. Sometimes if people don’t know what they’re eating, they’ll ask if there’s lemon in the bread. It has a similar tartness to it.

banana bread with lots of yellow butter on top

How to freeze banana bread:

This recipe freezes just great. And it doubles great too if you’d like to make a double batch specifically to put one in the freezer! To freeze this banana bread just let it cool completely and then store in an air-tight container in the freezer for up to 3 months. If I know I’m going to be sticking sliced banana bread in a lunch box, I’ll slice the cool banana bread and then stick it in the air-tight container. Then you can remove a few slices of frozen bread from the freezer and pop them in a lunch box. They thaw just in time for lunch!

sliced sourdough banana bread on blue towel

Additional sourdough recipes:

More quick bread recipes:

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sourdough banana bread in speckled white and blue bread pan

Sourdough Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x


Homemade sourdough banana bread is a simple classic banana bread recipe with a twist. It uses a sourdough starter or sourdough discard in addition to classic banana bread ingredients.


  • 1 ¼ cups very ripe mashed banana (from 2 large or 3 small bananas)
  • 1 cup granulated sugar
  • ¾ cup sourdough starter (discard or fed starter)
  • 1 large egg
  • ½ cup light oil
  • 2 teaspoon vanilla extract
  • 1 ½ cups all-purpose or whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt


  1. Preheat the oven to 350 degrees F. and lightly spray a bread pan with cooking spray (I used a 9×5 inch bread pan). 
  2. In a medium mixing bowl add the mashed banana (or add the bananas to the bowl and use a fork or a pastry cutter to smash them right in the bottom of the bowl).
  3. Add the sugar and stir well to combine.  
  4. Add the sourdough starter, egg, oil, and vanilla. Stir to combine. 
  5. Add the flour to the bowl and then sprinkle the baking powder and salt on top of the flour. Fold in the flour until just combined and no dry spots remain. 
  6. Add the batter to the prepared pan. 
  7. Bake until the center of the dough is no longer wet and a toothpick inserted in the middle comes out clean, about 1 hour. 
  8. Let the bread cool in the pan for 10 minutes before removing it from the pan to finish cooling on a wire rack. 
  9. Store leftovers covered at room temperature for 2-3 days or in an air-tight container in the fridge for up to a week.


  • You can reduce the sugar in this recipe to ¾ of a cup if you like a less sweet banana bread.
  • Whole wheat pastry flour is a sifted whole wheat flour with a fine texture. I love using it in baking. I have great luck using that or all-purpose flour in this recipe. 
  • I let my kids mash the bananas using the pastry blender. It’s easy for them to hold and great at mashing!
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Category: bread
  • Method: bake
  • Cuisine: American

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And now you have a fabulous sourdough banana bread recipe that you can make with either your active sourdough starter OR your sourdough discard so that you can make it whenever the craving hits. Just don’t forget to buy extra bananas!

About Melissa

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  1. I made the sourdough banana bread this morning and It has the most wonderful flavour! This is a recipe I’ll be using again and again. It sure beats regular banana bread! Thank you Melissa!

  2. I’ve made this recipe a couple times, and I love it! I typically don’t go crazy for banana bread, but the small amount of banana flavor, sour flavor from the discard, and the vanilla combine so well with the sweetness from the sugar. Thank you for sharing a banana bread recipe I actually enjoy!!

    1. I completely agree with you, it’s really balanced this way! Thank you for leaving a review and a star rating!

  3. I made two loaves last night and put them in the freezer. When family comes next week, I’m ready for snacking. My newest thought…..I bet this stuff would be amazing as French toast, served with slice bananas and your buttermilk or caramel syrup maybe…hmmmmm

    1. Yesss their was a cafeteria my freshman year on campus at Ball State that made a banana bread french toast and it was amazing!

  4. Oh, oh, oh…this is soooooo good. I love how the sourdough balances the banana! No one flavor overpowers the other either…its the perfect blend!!!! And so so moist! I’ll be honest…..I could easily eat a whole loaf myself in one sitting! I love banana bread and this is now my favorite recipe!!!! Had to use AP flour this time. I stored it in the fridge… the 5 day mark it still is moist and yummy! It traveled well on the 4wheeler for lunch snacks too 🙂 Thanks a million!