Baking Great Bread at HomeMoist, Tender, and Tangy
BeginnerSourdough Discard BananaBread
by Henry Hunter
The best thing you can do with overripe bananas and leftover starter.
Rise Time
PT1H20M
Bake Time
55-65 minutes
Yield
1 loaf (about 10 slices)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
This banana bread uses sourdough discard for a moist crumb and subtle tang. Easy beginner recipe ready in 80 minutes.
Ingredients
Wet Ingredients
Dry Ingredients
Optional Add-Ins
Prep
Prep
Get your oven and pan ready.
Click each step to mark complete
Preheat Oven
Set your oven to 350°F (176°C). Position a rack in the center.
Prep the Pan
Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal. Lightly grease any exposed surfaces.
Pro Tip
The parchment sling makes it easy to lift the whole loaf out cleanly. No stuck bottoms, no broken slices.
Mix
Mix the Batter
Combine wet and dry ingredients separately, then bring them together.
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Mash the Bananas
In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine and actually give better texture.
Add Wet Ingredients
To the mashed bananas, add the melted butter, brown sugar, eggs, , sour cream, and vanilla extract. Whisk until smooth and well combined.
Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
Together
Add the dry ingredients to the wet ingredients. Use a spatula to gently until just combined. No dry streaks, but don't overmix. A few small lumps are fine.
Add Mix-Ins
If using chocolate chips, nuts, or other add-ins, fold them in now.
Transfer to Pan
Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Pro Tip
The adds extra moisture, so don't be alarmed if the batter looks wetter than typical banana bread. That's what makes this version so tender.
Bake
Bake
Low and steady baking for an even rise with no sunken center.
Step by Step
Bake
Place the pan in the center of the oven. Bake for 55-65 minutes.
Check for Doneness
The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should be deep golden brown and the internal temperature should read 200-205°F (93-96°C).
Tent if Needed
If the top is browning too quickly before the center is set, loosely tent with aluminum foil around the 40-minute mark.
Bake
Check/Tent
adds extra moisture to the batter, which means the center takes longer to set. Don't pull it early. A slightly underdone center will be gummy once it cools.
Baking Methods
Classic banana bread bake in a standard loaf pan
Equipment: 9x5-inch loaf pan, parchment paper
Preheat
Preheat oven to 350°F (176°C) with rack in center position.
Bake
Pour batter into lined pan. Bake 55-65 minutes until toothpick comes out with moist crumbs.
Tent
If top is browning too fast, tent with foil at the 40-minute mark.
Cool
Cool in pan 15 minutes, then transfer to wire rack.
Cool
Cool and Slice
Let the bread finish setting before you slice.
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Cool in Pan
Let the bread cool in the pan for 15 minutes.
Remove and Cool
Use the parchment overhang to lift the loaf onto a wire rack. Cool for at least another 15 minutes before slicing.
PT30M
Cooling Time
Pro Tip
Cutting too early means a gummy center. The bread continues to cook as it cools.
Precise Timers
Use these interactive timers to track your stages.
Cool in Pan
Cool on Rack
Nutrition Facts
Per 1 slice • 10 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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