Sourdough Banana Bread
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5 from 1 vote

Sourdough Banana Bread

A delicious way to use up sourdough discard, this sourdough banana bread results in a delicious bread that's full of deep, rich flavor!
Course Dessert
Cuisine American
Keyword almond butter, banana, bread, Sourdough, sourdough discard
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 1 loaf
Calories 3298kcal
Author Sheryl


  • 1/2 C brown sugar
  • 1/2 C butter softened
  • 2 ea eggs room temperature
  • 3/4 C sourdough starter discard
  • 1 tsp vanilla extract
  • 2 Tbsp raw honey
  • 2 Tbsp olive oil
  • 2 ea bananas very ripe
  • 1 C chopped walnuts
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 C all purpose flour


  • Preheat oven to 350 degrees F.
  • In a small bowl, take some of the walnuts and brown sugar and set aside.
  • In your KitchenAid, combine the butter, remaining sugar and eggs until well blended. Add the sourdough starter, vanilla extract, raw honey, olive oil and bananas and blend well.
  • Slowly add in the dry ingredients (flour, salt, and baking soda) and mix just until combined. Fold in the walnuts.
  • Pour batter into a greased 9x5 baking dish. Sprinkle the top with the reserved sugar and walnut mixture.
  • Bake this bread for 55-60 minutes or until a toothpick in the center comes out clean. Allow to cool in the pan for 30 minutes.
  • Remove from the pan an allow to cool completely.
  • Wrap leftover bread tightly and refrigerate. Or keep in a ziploc bag.


Calories: 3298kcal | Carbohydrates: 350g | Protein: 45g | Fat: 199g | Saturated Fat: 70g | Cholesterol: 251mg | Sodium: 2564mg | Potassium: 930mg | Fiber: 15g | Sugar: 146g | Vitamin A: 2836IU | Vitamin C: 2mg | Calcium: 271mg | Iron: 16mg