Low-Sugar Sourdough Banana Bread
A naturally sweetened, gently tangy loaf that uses overripe bananas and sourdough discard for a nourishing twist on the classic banana bread.
At a Glance
Loaf Style: Quick bread
Skill Level: Beginner
Total Time: ~1 hour 15 minutes
Prep Time: ~15 minutes
Yield: One 9x5-inch loaf
Hydration: N/A
Bake Temp: 350°F / 175°C
Baking Vessel: 9x5-inch loaf tin, greased or lined
Ingredients
150g ripe banana (about 1½ large bananas)
150g sourdough discard (unfed)
2 large eggs
60ml olive oil or melted coconut oil
40g maple syrup or honey
1 tsp vanilla extract
180g all-purpose flour (or 50/50 whole wheat and AP)
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp fine sea salt
Optional: chopped walnuts, pecans, or dark chocolate chips
Instructions
Mix the Wet Ingredients
1. Preheat oven to 350°F / 175°C. Grease or line your loaf tin.
2. In a large bowl, mash bananas until mostly smooth.
3. Add sourdough discard, eggs, oil, maple syrup, and vanilla. Whisk until combined.
Add the Dry Ingredients
4. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
5. Fold the dry ingredients into the wet mixture, stirring gently until just combined.
6. If using add-ins, fold them in here.
Bake
7. Pour the batter into the prepared tin and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Visual Cues
The loaf should be golden brown with a gently cracked top.
Interior should be moist but not wet, with evenly distributed banana flecks.
Why This Works
Overripe bananas offer natural sweetness, meaning you can use less added sugar without sacrificing flavor. The sourdough discard brings a subtle tang and tender texture, while the oil ensures the loaf stays moist for days.
