Sourdough Banana Bread
My Sourdough Banana Bread combines the tangy richness of sourdough with the sweet, comforting flavor of ripe bananas, creating a moist, flavorful loaf. Perfect for any occasion, its golden crust and tender crumb make it a simple yet irresistible treat.
Equipment
- Kitchen scale with a paddle attachment (please weigh your ingredients for best results)
- Stand Mixer (or large bowl)
- Loaf Pan (I used a 1.5 pound loaf pan)
- Parchment Paper
- Fork or other tool for mashing bananas
- Small bowl for mixing the streusel
Ingredients
Sourdough Banana Bread
- 270 g all-purpose flour 2¼ cups
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- 345 g ripe bananas mashed (about 3-4 bananas or 1½ cups)
- 100 g sourdough discard ⅓ cup
- 85 g melted unsalted butter 6 tbsp
- 2 teaspoon vanilla extract
- 1 egg
- 147 g packed brown sugar ⅔ cup
Streusel Topping
- 60 g all-purpose flour ½ cup
- 100 g white sugar ½ cup
- 56 g melted unsalted butter 4 tbsp
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F; in a small bowl, mix your dry ingredients.270 g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom
- In a medium bowl, mash bananas thoroughly and add in the wet ingredients. Mix until just combined.345 g ripe bananas, 100 g sourdough discard, 85 g melted unsalted butter, 2 tsp vanilla extract, 1 egg, 147 g packed brown sugar
- Add dry ingredients to the wet ingredients and mix until fully incorporated. Be careful not to over-mix because over-mixing will impact the rise of the bread.
- Pour all of the batter into a loaf pan lined with parchment paper.
- Mix the streusel topping ingredients and generously top the batter. Use all of it! Even if it seems like too much. Just trust me-- it is the perfect amount!60 g all-purpose flour, 100 g white sugar, 56 g melted unsalted butter, ½ tsp cinnamon
- Bake for 40-45 mins at 350F or until you can stick a toothpick in it and it comes out with just a few crumbs. When you wiggle the pan the banana bread shouldn't jiggle. Allow to cool before serving for best results. Enjoy!
Notes
- Weigh your ingredients for the best, most consistent results — a kitchen scale makes a real difference here.
- Use very ripe bananas. The browner and spottier, the sweeter and moister your loaf will be.
- Don't over-mix the batter; over-mixing develops gluten and can make the loaf dense.
- Use all the streusel — it looks like a lot, but it bakes into the perfect crunchy top.
- Dairy-free: swap the butter in both the loaf and streusel for plant-based butter or melted coconut oil.
- Long-ferment option: make the batter leaving out the eggs, baking powder, baking soda, and salt; cover and rest overnight, then stir those in just before baking.
- Storage: keep in an airtight container at room temperature for 3–5 days, or freeze for up to 3 months (the streusel softens after thawing but is still delicious).
Nutrition
Serving: 1gCalories: 366kcalCarbohydrates: 60gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 47mgSodium: 324mgPotassium: 191mgFiber: 2gSugar: 29gVitamin A: 399IUVitamin C: 3mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!
