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The BEST Sourdough Banana Bread

Author: Lori
Using sourdough discard, this bread is full of flavor, moist, and luxuriously good. Feel free to throw in walnuts, chocolate chips, and/or grated zucchini for a fun variation.
To make this without the sourdough discard, simply increase the oat milk to 125ml (1/2 cup) total. It'll still be delicious!
For baking, I've used a standard 9 x 5 loaf pan and muffin tins. For muffins, bake for 25 - 35 minutes.
Course Breakfast, Dessert
Cuisine American
Servings 1 Giant Loaf


  • 325 grams ripe bananas, peels removed (about 2-3 medium bananas) the more overripe the better
  • 225 grams (1 ¼ cup) brown sugar
  • 1 ½ tsp vanilla extract
  • 2 large eggs
  • 100 grams (about ½ cup) active, bubbly 100% hydration sourdough starter or use leftover discard
  • 250 grams (2 cups) all-purpose gluten-free flour may sub in regular white flour
  • 1 ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 125 ml (½ cup) olive oil
  • 60 ml (¼ cup) oat milk or milk of choice


  • Preheat oven to 350°F.
  • Lightly coat a 9×5-inch loaf pan with olive oil or cooking spray, set aside.
  • Add bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small chunks of banana are okay). Alternately, mix by hand until well combined - again, small chunks of banana is ok and welcomed.
  • Add eggs, one at a time, until fully incorporated. Add the sourdough starter and mix again.
  • Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add these dry ingredients to the banana mixture.
  • Add milk and oil and mix until just combined. Do not over mix; the banana bread will be tough. It's better to leave the batter a bit unmixed than to over mix.
  • Pour the batter into the prepared pan.
  • Bake for 60- 65 minutes (for the standard 9×5-inch pan) or 25-35 for muffins, until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
  • Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
  • Serve and enjoy!
Keyword banana bread, sourdough, sourdough discard, discard, banana, gluten free, diary free