Best moist sourdough banana bread 310 calories

Hi there, I’m Alex, and I’m so glad you’re here. I believe that incredible, soul-satisfying food doesn’t have to be complicated. For a long time, baking just felt like another thing I had to stress about after my corporate job days, but finding joy in a perfect banana bread completely changed that for me. That’s why I’m thrilled to share what I genuinely believe is the absolute **best sourdough banana bread** recipe out there. This one is specifically designed to use up that sourdough discard you’re staring at and those brown, mushy bananas you don’t know what to do with. Trust me on this: we are turning kitchen ‘waste’ into a super moist, soft, and flavorful loaf with the easiest mixing process. It’s just pure comfort baking, and everyone deserves that feeling!

Why This Moist Sourdough Banana Bread is Your New Favorite Recipe

I know you have a million recipes calling your name, but this one truly solves a few big problems we face as home bakers. It’s straightforward, and it delivers heavenly results every single time. You’ll want to save this one right now, perhaps over on my general baking board right here.

• It’s the ultimate answer for Using Sourdough Discard in Banana Bread. No feeding required—just scoop and mix!
• We achieve a glorious final product that really lives up to the name Moist Banana Bread with Sourdough.
• Seriously, it’s fast. You can have this mixed up before your coffee even finishes brewing.

Achieving Ultimate Moisture with Sourdough Banana Bread

That sourdough discard isn’t just filler, though! The natural acidity in the unfed starter works magic on the structure. It helps break down the flour proteins just enough, which keeps the crumb incredibly tender and locks in moisture better than traditional recipes. That tanginess? It’s subtle but adds such a wonderful background flavor.

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Simple Steps for Easy Sourdough Quick Bread Success

If you’re intimidated by yeast bread, don’t you worry one bit. This is an Easy Sourdough Quick Bread because we aren’t dealing with kneading or long proofing times. It’s just wet into dry, quick fold, and into the oven. If you can mash a banana, you can nail this recipe!

Gathering Ingredients for Your Sourdough Banana Bread Recipe

Listen, this is the part where we get our ducks in a row. Having everything prepped before you start mixing is half the battle, especially with something this quick to put together. I’ve listed out exactly what you need below. You’ll notice I’m very specific about the bananas—that’s non-negotiable for that deep flavor and moisture!

For a single, perfect loaf that feeds the whole family, you’ll need about three large, seriously ripe bananas, meaning they should be mostly black on the outside. Also, make sure that one egg is sitting out on the counter for a little bit; room temperature ingredients mix much better together.

Ingredient Notes and Substitution Options

The star here is definitely the sourdough discard. Don’t sweat it if you forgot to feed your starter this morning—unfed discard is exactly what we want for this recipe. It adds that wonderful background tang without affecting the rise too much since we are using baking soda anyway.

If you’re adding nuts, I highly recommend walnuts or pecans for that classic Sourdough Banana Bread with Nuts crunch. I often use chocolate chips, but whatever you choose, only add about half a cup so you don’t weigh down that lovely, soft crumb. Remember, the riper the banana, the less sugar you really need, so don’t skimp on letting those bananas get spotty!

Step-by-Step Instructions for the Best Sourdough Banana Bread

Alright, time to get messy! You’ve got your ingredients ready, so let’s put this beautiful batter together. Since this is a quick bread, we don’t want to beat the life out of it once the flour goes in—that’s the secret to keeping this sourdough banana bread soft instead of tough. We’ll follow a classic two-bowl mixing method that gets everything incorporated without fuss. Want more cozy baking ideas? Check out my general posts on baking bread for inspiration!

Mixing Wet and Dry Components for Sourdough Banana Bread

First things first, we tackle the wet stuff. Grab your biggest bowl. Mash those bananas—I mean *really* mash them—and then whisk in your melted butter, sugar, egg, and vanilla until everything looks happily combined. Now comes the sourdough discard; stir that in until the mixture is smooth. It might look a little funny, maybe slightly separated, but don’t sweat it yet.

In a separate, medium bowl, whisk all your dry elements together: flour, baking soda, salt, and cinnamon. Whisking them separately ensures that the leavening agent (baking soda) is evenly distributed. Now, here is the crucial part: gradually add the dry mixture to those wet ingredients. Mix it gently, just until you see no more streaks of dry flour peeking out. I mean it, stop mixing! Overmixing at this stage is how you destroy the moist, soft texture we are chasing. If you’re using chocolate chips or nuts, fold them in quickly right at the end.

Baking Time and Testing Doneness for Your Tangy Banana Bread Recipe

Once that gorgeous, thick batter is in your prepared loaf pan, it’s oven time! Preheat your oven to 350°F (175°C) before you even start mixing, so it’s ready to go. This tangy banana bread recipe usually takes between 50 to 65 minutes, but every oven is different, which is why testing is so important.

Around the 50-minute mark, start checking it. Take out a thin wooden skewer or a toothpick and gently poke it into the very center of the loaf. If it comes out completely clean, you’re done! If it comes out with wet, gooey batter, give it another 5 to 7 minutes and check again. My absolute favorite result is when the toothpick comes out with just a few moist crumbs clinging to it. That means success—fully cooked but retaining all that necessary moisture!

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Tips for Perfect Sourdough Banana Bread Every Time

We’ve got the mixing down, but just like with any great bake, a few little details make the difference between a good loaf and the Best Sourdough Banana Bread you’ve ever tasted. These are the small secrets I rely on when I’m aiming for flawless Homemade Banana Bread Baking results.

First, let’s talk bananas, because this is where so many people miss the mark. You absolutely must use those bananas that are so spotty they look like they’ve had a bad day. The sweeter they are, the better the flavor depth, and the more moisture we add naturally!

Here are a few other must-follows:

• If your loaf starts looking too dark on top before the center is cooked through—and this happens sometimes—just grab a piece of aluminum foil and loosely tent it over the top. This shields the crust while the center finishes baking. It should bake for another 10 or 15 minutes like that.
• For an extra punch of cozy flavor, which I love doing when the weather gets chilly, add an extra half teaspoon of ground nutmeg right in with the cinnamon. It pairs beautifully with the tang from the starter!

Now for my personal expert tip on preparation, because no one likes struggling to get a beautiful loaf out of the pan. Since this batter is so moist and rich, it loves to stick! While greasing and flouring works, I always go rogue and cut a parchment paper ‘sling’ for my 9×5 inch pan. Just cut a strip wide enough to cover the bottom and hang over the long sides. This way, once it’s cooled just a touch, you can lift the whole thing right out. It makes handling this delicate soft sourdough loaf so much easier!

If you end up with extra banana leftovers instead of discard, you might want to check out my recipe for moist date nut bread next time; it’s another fantastic way to use up fruit!

Variations: Customizing Your Sourdough Banana Bread

Just because we are using a tried-and-true formula doesn’t mean we can’t have some fun, right? This recipe is completely flexible, making it perfect for those cozy baking days when you want to toss in whatever treats you have lying around. It’s so forgiving because of the moisture we’ve already built in!

If you’re looking to make a more decadent loaf, folding in half a cup of semi-sweet chocolate chips creates what I call Banana Chocolate Chip Sourdough Bread. The chocolate gets melty throughout the crumb, and honestly, it’s heavenly when served warm an hour after baking.

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Don’t forget about those nuts we talked about earlier! Walnuts or pecans both add a great textural contrast to the soft interior. For an even cozier flavor profile, I often double down on the warmth. Try adding a half teaspoon of ground nutmeg along with the cinnamon; it just deepens that classic banana bread smell.

If you find yourself with extra discard, you can also use the same starter in savory batches, like my recipe for sourdough discard rolls. But for this sweet loaf, additions are encouraged!

Storage and Reheating Instructions for Sourdough Banana Bread

One of the absolute best parts about this sourdough banana bread is how long it stays good! Unlike baked goods made with commercial yeast, the slight acidity from the starter helps keep this loaf wonderfully soft for days. It’s a real treat to have something this amazing ready for future breakfasts.

The number one rule for keeping it fresh is wrapping it tightly. Once the loaf has completely cooled down—and I mean completely, otherwise condensation will make it soggy—wrap it securely in plastic wrap or aluminum foil. You want to limit its exposure to air as much as possible.

At room temperature, wrapped well, this loaf will stay perfectly moist and delicious for about three to four days. I usually just leave it right on the counter, sliced side down if I’ve cut into it, covered with the foil.

Freezing Your Homemade Banana Bread Baking Success

If you know you won’t get through the whole thing in a few days, or you just want to save some for a super cozy morning next week, freezing is the way to go. This is the best way to handle your Homemade Banana Bread Baking surplus!

Here’s my simple method: Wait until the loaf is fully cooled. I highly recommend slicing it *before* you freeze it—maybe into half-inch thick slices. This makes it so much easier to grab just what you need later without thawing the entire thing.

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Wrap each slice individually in plastic wrap first, pressing out any air. Then, group those slices together in a single large zip-top freezer bag. You can keep it frozen safely for up to three months. When you crave a slice, just unwrap it and let it thaw on the counter for about 30 minutes, or pop it into the microwave for 15-20 seconds if you want it warm and soft instantly. It tastes just as fresh as the day it came out of the oven!

Frequently Asked Questions About Sourdough Banana Bread

I know sometimes baking with sourdough starter, even just discards, can bring up a few questions. Don’t worry, I’ve gathered the ones I hear most often about making the absolute best sourdough banana bread. If you have more questions after trying it, feel free to check out my general ‘About Me’ page right here to learn more about how I bake! And if you want to follow along with my daily kitchen adventures, you can always find me over on Facebook at Pure Cooking Joy.

Can I use active starter instead of discard in this sourdough banana bread recipe?

You absolutely can! This recipe is designed for unfed discard, but if you only have an active, recently fed starter, go for it. Since active starter is usually lighter and more aerated, I would slightly watch the liquid balance. If your active starter seems particularly wet, you might want to reduce the overall wet ingredients by a tiny bit—maybe an extra tablespoon of flour—just to keep that batter from getting too runny. It gives a similar tender crumb, but the flavor profile might be slightly less ‘tangy’.

What is the best way to use overripe bananas for this sourdough banana bread recipe?

My rule is simple: the blacker the peel, the better we are doing! Don’t mash up that slightly yellow or green banana, please. We want those bananas to be heavily spotted, almost entirely black, because that’s when their starches have converted to maximum natural sugars. This high sugar content acts as a natural sweetener and brings incredible moisture that keeps your sourdough banana bread soft for days. It’s the key to keeping this recipe so good!

How do I prevent my sourdough banana bread from sinking in the middle?

Ah, the dreaded banana bread sinkhole! Usually, this happens for one of two reasons. The first is opening the oven door too early before the structure is set—resist that urge until at least the 50-minute mark! The second reason is just plain underbaking. Make sure that toothpick test is accurate. You want moist crumbs, not wet batter clinging to it, but trust me, don’t pull it out if it looks wet. If the top browns very fast, just use the foil tenting trick mentioned in the notes, and let it finish baking slowly. That way, the interior cooks fully without burning the top!

Serving Suggestions for Your Easy Sourdough Quick Bread

Now that you have this incredibly moist loaf of sourdough banana bread cooling down, the only thing left is deciding how to eat the first slice—and trust me, resisting that first warm slice is the hardest part!

Since this is such a fantastic Breakfast Bread Recipe, simple toppings really let that sourdough tang and banana sweetness shine through.

My absolute go-to when I pull a fresh loaf out is just a generous smear of good quality salted butter. Let that butter melt into the warm, tender crumb, and you’ve basically achieved peak cozy baking bliss. It’s simple, but it highlights the bread perfectly.

If you’re feeling a little fancier, a thin layer of cultured cream cheese is phenomenal. The slight sharpness of the cream cheese cuts through the ripe banana flavor so nicely. This makes it feel less like just bread and more like a wonderful afternoon treat or snack.

Honestly though, my favorite way to enjoy this easy sourdough quick bread is just toasted the next morning with a cup of strong black coffee. It seems like the flavors just deepen overnight. If you love that cinnamon flavor profile with your coffee, you might also want to check out my recipe for cinnamon sugar French toast muffins!

No matter how you serve it, this loaf is such a comforting staple to have on hand. Enjoy every bite!

Nutritional Estimates for Sourdough Banana Bread

Now, I know some of you are tracking things, and that’s totally fine! I always want to be upfront about what goes into my baking. I’ve put together some general nutritional estimates for this sourdough banana bread. Keep in mind that these numbers can shift around depending on the exact size of your bananas, the brand of flour you choose, or if you add any extra mix-ins like chocolate chips.

For transparency, these figures are calculated based on making one standard loaf, yielding 8 satisfying slices. If you sneak a little extra, well, we all know how that works, right? For the full details on how I put my numbers together, you can always check my official disclaimer page.

Here’s the breakdown per slice:

• Serving Size: 1 slice
• Calories: 310
• Sugar: 20g
• Fat: 14g
• Protein: 5g
• Carbohydrates: 45g

Because we rely on those lovely ripe bananas for sweetness and use melted butter, we get a nice balance of richness here. It’s definitely a treat, but one made with simple, whole ingredients that you can feel good about feeding your family. Enjoying this homemade baked goodness is part of a happy kitchen life!

Moist Sourdough Discard Banana Bread

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I am so glad you are here. This easy recipe turns your sourdough discard and overripe bananas into a soft, moist, and flavorful loaf. It is a simple way to make delicious bread while reducing food waste.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (8 servings) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (227g) ripe mashed bananas (about 3 large)
• 1/2 cup (113g) unsalted butter, melted
• 3/4 cup (150g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup (225g) active sourdough discard (unfed starter)
• 1 3/4 cups (210g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup mix-ins (optional: chocolate chips or chopped walnuts)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. In a large bowl, mix the mashed bananas, melted butter, granulated sugar, egg, and vanilla extract until combined.
3. Stir in the sourdough discard until the mixture is smooth.
4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
6. If using, gently fold in your chocolate chips or nuts.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
9. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

• Use very ripe, spotty bananas for the best natural sweetness and moisture in this recipe.
• This recipe works well with unfed sourdough discard, making it a great no-waste baking project.
• For extra flavor, add 1/2 teaspoon of ground nutmeg along with the cinnamon.
• If your loaf browns too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 20g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg