Go Back
Super moist sourdough banana bread sliced on a wooden cutting board with a golden brown crust and soft texture, easy homemade sourdough discard banana bread recipe from Santa Rosa Homestead.

Super Moist Sourdough Banana Bread

Rebecca
This super moist sourdough banana bread is soft, rich, and packed with sweet banana flavor. Made with sourdough starter discard, ripe bananas, and simple pantry ingredients, this easy homemade banana bread recipe stays tender for days and is perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course bread, Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 320 kcal

Equipment

  • 9x5 loaf pan
  • Mixing Bowl
  • Hand mixer or stand mixer
  • measuring cups and spoons
  • rubber spatula

Ingredients
  

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 cup overripe bananas mashed about 3 bananas
  • 1/2 cup sourdough starter discard or active
  • 1/4 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon optional

Instructions
 

  • Preheat oven to 350°F. Grease or line a 9x5 loaf pan with parchment paper.
  • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  • Add the eggs, mashed bananas, sourdough starter, sour cream, and vanilla extract. Mix until fully combined.
  • Add the flour, baking soda, baking powder, salt, and cinnamon. Stir gently until just combined. Do not overmix.
  • Fold in chocolate chips or walnuts if using.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and enjoy.

Notes

  • Use very ripe bananas with brown spots for the best flavor and moisture.
  • Do not overmix the batter or the bread may become dense.
  • Tent loosely with foil if the top browns too quickly.
  • Freeze up to 3 months.

Nutrition Information (Per Serving)

  • Calories: 320
  • Carbohydrates: 42g
  • Protein: 5g
  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 58mg
  • Sodium: 340mg
  • Fiber: 2g
  • Sugar: 22g
Keyword banana bread with sourdough starter, easy sourdough banana bread, homemade banana bread, moist banana bread recipe, sourdough banana bread recipe, sourdough discard banana bread, super moist sourdough banana bread