An easy, soft sourdough banana bread. Bake them as mini loaves, or as one large loaf.
I love adding candied ginger to mine for a little something extra!
If you're not a candied ginger fan, you can simply omit it from this recipe and just make it a classic sourdough banana bread!
An easy sourdough discard recipe
You can use a discard starter that hasn't been fed recently or a bubbly fed starter.
This is a classic banana bread recipe but with the addition of a sourdough discard starter and optional candied ginger.
It is moist and full of flavour. This recipe is best made using over-ripe bananas. That way they are the sweetest, most flavourful and are the easiest to mash.
What is candied ginger?
Candied ginger is made from a ginger root that has been cooked in sugar syrup and then dried out into sweet, spicy and chewy flavour explosions. It's strong in flavour so a little goes a long way.
You can cut it into large pieces, or spread out the flavour more and finely dice it.
Sourdough banana bread overnight
This is a quick bread recipe that can be made in under an hour. However, if you want the sourdough starter to ferment the flour, the batter can be rested in the refrigerator overnight.
This recipe can be made in a range of tin sizes. Either -
- an 8 tray mini loaf pan
- a 8x4 inch / 21x11 cm loaf tin or (this makes a fairly tall loaf)
- a 9x5 inch / 23x13 cm loaf tin
The ingredients are listed in the recipe card below but here is a run-through of them with a few extra details.
- Bananas - this is an obvious must-have in a sourdough banana loaf. Extra-ripe bananas are best. They provide sweetness and flavour in the recipe as well as adding moisture to the bread. It needs one full cup of mashed bananas which works out to be about 2 large bananas.
- Butter - melted butter for rich flavour.
- Brown sugar - sweetness and caramel notes.
- Eggs - for structure.
- Vanilla & salt - For flavour.
- Sourdough starter - discard starter or bubbly fed starter can be used.
- Flour, baking soda - the structure and rising agents needed in the sourdough discard loaf
- Candied ginger - an optional extra but one that brings little explosions of flavour through the banana bread. Finely dice it into tiny pieces, or leave them a bit bigger depending on preference.
Preheat the oven to 180°C/356°F. Grease an 8 mini loaf pan or one large loaf pan.
Melt the butter in the microwave or on the stove. Let it cool slightly.
Finely dice the candied ginger into pieces of your choosing. It's very strong in flavour so smaller pieces are best. I cut mine into 2-3mm pieces.
In a large bowl, mash the bananas with a fork, then stir in the butter. Add in the brown sugar, egg, vanilla and sourdough starter and stir it well together until all combined.
In a separate bowl, mix together the flour, salt and baking soda.
Tip the dry ingredients into the wet ingredients along with the diced ginger and fold it together until well combined but not overmixed. Spoon the mixture into the prepared tins.
A cinnamon and sugar topping is sprinkled over each loaf for a little extra flavour and crunch.
Bake the mini loaves for 20-25 minutes until the tops spring back when touched and a skewer inserted in the middle comes out clean.
If baking a large loaf, the baking time should be increased to 40-60 minutes, depending on the loaf tin size.
Serving and Storing
Serve the banana bread fresh with a pat of butter. Leftover sourdough banana loaves can be covered and stored at room temperature for 2 days or in the refrigerator for up to a week.
Banana bread freezes very well too. Cover the cooled bread tightly with foil or in an airtight container and freeze for up to three months.
Want to try another banana bread recipe? Here's a gingerbread banana loaf, full of spices!
More sourdough discard recipes
Have you made this? Tag me and let me know!
Sourdough Banana Bread
- 100g butter
- 2 large or 3 medium over-ripe bananas
- 150g brown sugar
- 100g sourdough discard starter
- 2 large eggs
- 2 teaspoon vanilla extract
- 250g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 50g crystalised ginger (optional)
- 2 tablespoon granulated white sugar
- ⅛ teaspoon ground cinnamon
- Preheat the oven to 180°C/356°F.
- Grease an 8 mini loaf pan or one large loaf pan (an 8x4 inch / 21x11 cm or a 9x5 inch / 23x13 cm loaf pan.)
- Melt the butter in the microwave or on the stove. Let it cool slightly.
- Finely dice the candied ginger into small 2-3mm pieces.
- In a large bowl, mash the bananas with a fork, then stir in the butter. Add in the brown sugar, egg, vanilla and sourdough starter and stir it well together until all combined.
- In a separate bowl, mix together the flour, salt and baking soda.
- Tip the dry ingredients into the wet ingredients along with the diced ginger and fold it together until well combined but not overmixed.*
- Spoon the mixture into the prepared tins.
- Mix together the sugar and cinnamon for the topping and sprinkle a little over each loaf. You might not need it all.
- Bake the mini loaves for 20-25 minutes until the tops spring back when touched and a skewer inserted in the middle comes out clean. If baking a large loaf, the baking time should be increased to 40-60 minutes depending on the loaf tin size.
* If you want to ferment the batter before baking, the bowl can be covered and refrigerated for 6 hours or overnight before baking.
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Amount Per Serving: Calories: 337Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 407mgCarbohydrates: 54gFiber: 2gSugar: 26gProtein: 5g