Sourdough Banana Bread Recipe

I firmly believe that banana bread is a love language, and this **sourdough banana bread recipe** speaks volumes with its tender crumb and rich, gooey caramel swirl. This isn’t your average loaf; we’re transforming a simple classic into an elevated comfort food using unfed sourdough discard for depth and flavor. This hearty, moist, and tender loaf features a cardamom dulce de leche swirl for an unexpected complexity. It’s perfect for lazy weekend mornings, an easy afternoon snack, or as a family-friendly dessert. We take advantage of that extra sourdough discard in the fridge to create a bakery-worthy loaf in just over an hour. This specific **sourdough banana bread recipe** is designed for ease and flavor, ensuring a tender crumb and a delicious caramel ribbon in every slice. When I make this for my kids, I often mash the bananas directly in the mixing bowl to cut down on cleanup.

Ingredients

• 300g (1 ½ cups) Overripe Mashed Bananas: Aim for bananas that are heavily spotted or fully black; these provide the best sweetness and moisture. Use about 3 large bananas, mashed thoroughly with a fork. If your bananas are less ripe, you may need to add a touch more sugar or bake slightly longer.
• 180g (¾ cup) Unsalted Butter, melted: Melting the butter ensures easy incorporation into the batter and contributes to the loaf’s moist texture. Allow the melted butter to cool slightly before adding to prevent scrambling the eggs. You can substitute with salted butter, but reduce the added fine sea salt to ¼ teaspoon.
• 200g (1 cup) Light Brown Sugar, packed: Brown sugar adds moisture and a rich, molasses-like flavor that pairs beautifully with the bananas and caramel. Ensure the sugar is tightly packed when measuring to get the right amount. If necessary, you can substitute dark brown sugar for a deeper molasses note.
• 2 large Eggs: Eggs act as a binder, providing structure and richness to the loaf. Ensure your eggs are at room temperature for better emulsion with the other ingredients. If using smaller eggs, you may need to add one extra.
• 60ml (¼ cup) Sourdough Discard (active or unfed): This recipe works perfectly with unfed discard straight from the fridge. The discard adds a subtle tanginess that balances the sweetness of the bananas and caramel. Do not substitute active starter; the unfed discard provides the ideal consistency and flavor profile for this **sourdough banana bread recipe**.
• 5ml (1 teaspoon) Alcohol-Free Vanilla Extract: Vanilla enhances the overall flavor profile and provides a warm aromatic base. Use pure vanilla extract for the best quality flavor. If using vanilla bean paste, add 1/2 teaspoon for a stronger vanilla presence.
• 250g (2 cups) All-Purpose Flour: All-purpose flour provides the necessary structure without making the loaf dense. Spoon and level the flour into the measuring cup to avoid over-packing. For a slightly nuttier flavor, you can substitute up to 50% of the flour with whole wheat pastry flour.
• 5g (1 teaspoon) Baking Soda: Baking soda reacts with the acidic sourdough discard and brown sugar to provide lift and create a light crumb. Ensure your baking soda is fresh (not expired) for optimal leavening. Do not substitute baking powder, as it requires a different chemical reaction.
• 2.5g (½ teaspoon) Fine Sea Salt: Salt balances the sweetness of the banana and dulce de leche, enhancing all the flavors. Use fine sea salt or kosher salt; table salt can be too concentrated. Adjust slightly if using salted butter (reduce by ¼ teaspoon).
• 180g (⅔ cup) Dulce de Leche: Use a high-quality, pre-made dulce de leche (pure milk and sugar based, not runny caramel sauce) for best results. This creates the rich, chewy caramel swirl throughout the loaf. Make sure it’s thick and scoopable, not runny like caramel sauce.
• 2.5g (½ teaspoon) Ground Cardamom, plus extra for garnish: Cardamom adds a warm, spicy, and slightly floral note that complements the banana and caramel. Use freshly ground cardamom for maximum fragrance and flavor. The extra garnish enhances presentation and aroma when serving.

Instructions

1. Prep the pan and oven. Preheat your oven to 175°C (350°F) and position the rack in the middle. Grease a 23 x 13 cm (9 x 5 inch) loaf pan generously with butter or cooking spray. For easier removal, line the pan with parchment paper, allowing some overhang.
2. Combine wet ingredients. In a large mixing bowl, thoroughly mash the overripe bananas using a fork until mostly smooth. Add the melted butter, light brown sugar, eggs, sourdough discard, and vanilla extract to the bowl. Whisk until all the wet ingredients are well combined and the mixture is smooth and consistent.
3. Add dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed. Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, fold gently until just combined. Be careful not to overmix, as a few small lumps are perfectly acceptable and keep the loaf tender.
4. Prepare the swirl mixture. In a small bowl, combine the dulce de leche with 2.5g (½ teaspoon) ground cardamom. Stir until the mixture is smooth and fragrant. Set aside to prepare for layering.
5. Assemble the loaf. Pour half of the prepared **sourdough banana bread recipe** batter into the greased loaf pan. Dollop half of the cardamom dulce de leche mixture over the batter in small spoonfuls. Use a skewer or knife to gently swirl the dulce de leche into the batter, creating S-shapes without fully incorporating it.
6. Layer and finish. Carefully spoon the remaining banana bread batter over the swirled layer, then dollop the remaining cardamom dulce de leche on top. Repeat the gentle swirling process with a skewer or knife, aiming for distinct ribbons throughout the loaf. Be careful not to swirl too much, as it will cause the caramel to sink to the bottom.
7. Bake the loaf. Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a wooden skewer into the center; it should come out with only moist crumbs attached, not wet batter. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking.
8. Cool and serve. Let the **sourdough banana bread recipe** cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely. Cooling fully ensures the swirl sets and makes for cleaner slices. Slice generously and serve, adding a light dusting of extra ground cardamom and a small drizzle of leftover dulce de leche for presentation.

The Magic of Sourdough Discard in Baking

Sourdough discard (or unfed starter) adds a unique tangy flavor that complements sweet bakes like this banana bread. It introduces a subtle acidity that reacts with baking soda, helping to create a light and tender crumb without a sour taste. The discard also extends the shelf life and enhances the overall complexity, resulting in a more sophisticated flavor profile than standard banana bread. I’ve found it makes this easy, family-friendly recipe taste more bakery-worthy.

Mastering the Cardamom Dulce de Leche Swirl

To achieve distinct ribbons of caramel without a heavy, soggy bottom, ensure the dulce de leche is thick and not runny. When swirling, insert a skewer and create gentle S-shapes or figure eights, but avoid over-mixing or pushing the caramel too deep into the batter. Adding a layer of batter on top of the first swirl helps keep the caramel evenly distributed throughout the loaf during baking. This technique ensures every slice of this sourdough banana bread has that beautiful, chewy ribbon.

Storage, Freezing, and Serving Ideas

Storage: Store the completely cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices in plastic wrap to keep them fresh.

Freezing: To freeze, wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and store in a freezer bag for up to 3 months. Thaw overnight on the counter or reheat slices in the microwave.

Serving: This sourdough banana bread is perfect on its own, but also try it warmed in the microwave with a pat of butter, alongside coffee or tea for breakfast, or for a healthy, high-protein snack. The subtle cardamom notes make it a unique treat.

FAQs

What is sourdough discard?

Discard refers to the portion of sourdough starter that is removed (or discarded) before feeding. It’s not active or bubbly but still adds a wonderful tang and moisture to baked goods, making this easy sourdough banana bread extra flavorful.

Can I use active sourdough starter instead of discard?

Yes, but results may vary slightly. Active starter has more leavening power, so you might need to slightly reduce the baking soda for perfect results. Unfed discard provides a consistent texture in this recipe, which is why I prefer it for reliable results when making sourdough banana bread.

Can I make this recipe without the dulce de leche swirl?

Yes, the base sourdough banana bread recipe works perfectly on its own; simply omit the dulce de leche and cardamom swirl steps. You can add chocolate chips or nuts in its place for variety, or leave it plain for a simple loaf.

What if my sourdough banana bread turns out dense?

The primary causes for density are overmixing the batter, which develops too much gluten, or using underripe bananas. Ensure you only mix until just combined and use very ripe bananas for moisture in this sourdough banana bread recipe. A few lumps are okay.

How do I know when the loaf is fully baked?

The best indicator is a wooden skewer test: it should come out with moist crumbs, not liquid batter. The internal temperature should register around 95-100°C (203-212°F) for this particular sourdough banana bread. I check in several spots to ensure it’s fully cooked.

Where do I find dulce de leche?

Dulce de leche is often found in the international or baking aisle of most grocery stores, typically near condensed milk. Make sure to buy the thick kind, not a thin caramel sauce, for the best swirl results.

Can I use a different spice instead of cardamom?

Yes, if cardamom isn’t a favorite, try ground cinnamon or nutmeg for a more classic pairing with the banana. Cinnamon is a wonderful substitute, or use pumpkin pie spice for a seasonal twist.

Conclusion

This easy sourdough banana bread recipe elevates a familiar favorite into a truly special loaf perfect for sharing or savoring. The combination of the rich caramel swirl and the subtle tang of sourdough creates a complex and comforting flavor experience. Pin this easy recipe for later and enjoy a slice of elevated comfort this weekend.

sourdough banana bread recipe

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• Author: Sarah Williams
• Total Time: 80 minutes
• Yield: 1 loaf (10 servings) 1x
• Diet: General

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Description

Elevate classic banana bread with this sourdough discard recipe, featuring a tender crumb and a rich cardamom dulce de leche swirl. This recipe transforms simple ingredients into bakery-worthy comfort food, perfect for family snacks or special breakfasts.

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Ingredients

Scale 1x2x3x

• 300g (1.5 cups) overripe mashed bananas
• 180g (0.75 cup) unsalted butter, melted
• 200g (1 cup) packed light brown sugar
• 2 large eggs, room temperature
• 60ml (0.25 cup) sourdough discard (unfed)
• 5ml (1 teaspoon) vanilla extract
• 250g (2 cups) all-purpose flour
• 5g (1 teaspoon) baking soda
• 2.5g (0.5 teaspoon) fine sea salt
• 180g (0.67 cup) thick dulce de leche
• 2.5g (0.5 teaspoon) ground cardamom, plus extra for garnish

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Instructions

1. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
2. Combine Wet Ingredients: In a large bowl, mash overripe bananas thoroughly. Add melted butter, brown sugar, eggs, sourdough discard, and vanilla extract. Whisk until smooth.
3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and sea salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
4. Create Cardamom Swirl: In a small bowl, mix the dulce de leche with the ground cardamom until smooth.
5. Assemble Loaf Layers: Pour half of the banana bread batter into the prepared pan. Add half of the dulce de leche mixture in spoonfuls over the batter and gently swirl with a knife or skewer to create ribbons.
6. Bake and Check Doneness: Spoon the remaining batter over the first layer and dollop the rest of the dulce de leche on top. Swirl gently again. Bake for 55-65 minutes. Check for doneness by inserting a wooden skewer; it should come out with moist crumbs attached.
7. Cool Before Serving: Allow the loaf to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter; a few lumps are fine. Ensure bananas are very ripe for maximum sweetness and moisture. Use thick dulce de leche, not runny caramel sauce, for the best swirl results. Allow the loaf to cool completely before slicing.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 28 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 60 mg

Keywords: sourdough, banana bread, discard, dulce de leche, caramel swirl, cardamom, dessert, breakfast, comfort food