If you’re looking for a soft, moist banana bread with a little sourdough magic, this Sourdough Almond Banana Bread is the one to try. It’s made with overripe bananas, rich sour cream, a bit of brown sugar for sweetness, and a touch of almond flour for a warm, nutty flavor.
This banana bread is tender and flavorful with a light tang from the sourdough starter. It’s perfect for using up sourdough discard and comes together easily in one bowl—no fancy equipment needed. Whether you’re baking for your family or prepping for the week, this is a reliable, cozy bake you’ll want to make again and again.
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Why You’ll Love This Sourdough Banana Bread
This isn’t your average banana bread. The addition of sourdough starter (discard or fed) gives it a gentle tang that balances the sweetness of ripe bananas. Sour cream adds moisture and richness, while almond extract and almond flourcreate a nutty, bakery-style flavor.
Perfect for breakfast, afternoon tea, or freezing for later—this is a go-to recipe you’ll want to make again and again.
More Sourdough Discard Recipes You’ll Love
Tools needed:
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Parchment paper (optional, for easy removal)
Ingredients You’ll Need
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Ripe bananas – the spottier, the better
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Sourdough starter – discard or active
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Sour cream – for extra moisture (yogurt works too)
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Almond flour – for texture and flavor ( I grind my almond in a meat grinder on the smallest holes)
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Eggs, brown sugar, butter, and flour – the usual delicious suspects
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A touch of vanilla and almond extract for cozy flavor
Sourdough Almond Banana Bread Recipe
Preheat your oven to 175°C (350°F). Grease or line a 9×5” (23×13 cm) loaf pan with parchment paper.
In a small bowl, mix the baking soda (5g) into your sourdough starter (120g) and let it sit for a few minutes while you prepare the rest of the ingredients. This helps activate the baking soda and gives a lighter texture to the bread.
In a large mixing bowl, mash the ripe bananas (250g) until smooth. Add the eggs (100g), brown sugar (100g), melted butter (60g), sour cream (60g), vanilla extract (5g), and almond extract (2.5g). Whisk until well combined.
Add the sourdough starter and baking soda mixture to the wet ingredients and stir gently to combine.
Add the all-purpose flour (125g), almond flour (50g), and salt (3g). Stir until just combined—do not overmix.
Fold in the sliced almonds (30–40g)(optional).
Pour the batter into the prepared loaf pan and smooth the top. (Optional: sprinkle with extra sliced almonds.)
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Sourdough Banana Bread
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Use very ripe bananas. The riper they are, the sweeter and more flavorful your bread will be.
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Don’t skip the sour cream. It makes the texture incredibly moist and tender.
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Add-ins welcome. You can stir in chocolate chips, dried cherries, or chopped nuts for even more flavor.
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Freezes beautifully. Slice and freeze for quick breakfasts or snacks.
FAQ: Sourdough Almond Banana Bread
Can I use yogurt instead of sour cream?
Yes! Plain full-fat yogurt is a great substitute for sour cream in this recipe. It adds the same moisture and slight tang. If using Greek yogurt, you can thin it with a teaspoon of milk or water for a smoother batter.
Can I use active sourdough starter instead of discard?
Yes! This recipe works with both active starter and sourdough discard. Active starter may give a slightly lighter texture, while discard adds a deeper tang. Since this is a quick bread (not a fermented loaf), it doesn’t rely on the starter for rising.
How should I store this banana bread?
Wrap the cooled banana bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
Can I make it dairy-free?
Yes! Swap the butter for melted coconut oil or plant-based margarine, and replace the sour cream with a dairy-free yogurt(like coconut or almond-based). It may slightly change the flavor and texture but still turns out delicious.
Can I make muffins instead of a loaf?
Absolutely. Pour the batter into lined muffin tins and bake at 175°C (350°F) for 18–22 minutes, or until a toothpick comes out clean. This recipe makes about 12 standard-size muffins.
Final Thoughts
This moist sourdough banana bread with almond and sour cream is the kind of recipe that makes your kitchen smell like comfort. It’s simple, flexible, and packed with flavor—perfect for bakers who love using every bit of their sourdough starter.
Let me know in the comments if you bake it—I’d love to hear how it turns out for you!
Tag me @shakanranch or leave a comment below!
Sourdough Almond Banana Bread Recipe
Ingredients
- 250 g ripe bananas about 2–3
- 120 g sourdough starter discard or active
- 100 g eggs 2 large
- 100 g brown sugar or coconut sugar
- 60 g melted butter or coconut oil
- 60 g sour cream or full-fat yogurt
- 5 g vanilla extract 1 tsp
- 2.5 g almond extract 1/2 tsp (optional)
- 125 g all-purpose flour
- 70 g almond flour or finely ground almonds
- 5 g baking soda 1 tsp
- 3 g salt 1/2 tsp
- 30 g sliced almonds plus extra for topping (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease or line a 9×5” (23×13 cm) loaf pan with parchment paper.
- In a small bowl, mix the baking soda (5g) into your sourdough starter (120g) and let it sit for a few minutes while you prepare the rest of the ingredients. This helps activate the baking soda and gives a lighter texture to the bread.120 g sourdough starter, 5 g baking soda
- In a large mixing bowl, mash the ripe bananas (250g) until smooth. Add the eggs (100g), brown sugar (100g), melted butter (60g), sour cream (60g), vanilla extract (5g), and almond extract (2.5g). Whisk until well combined.250 g ripe bananas, 100 g eggs, 100 g brown sugar, 60 g melted butter or coconut oil, 60 g sour cream, 5 g vanilla extract, 2.5 g almond extract
- Add the sourdough starter and baking soda mixture to the wet ingredients and stir gently to combine.
- Add the all-purpose flour (125g), almond flour (50g), and salt (3g). Stir until just combined—do not overmix.125 g all-purpose flour, 70 g almond flour, 3 g salt
- Fold in the sliced almonds (30–40g)(optional).30 g sliced almonds
- Pour the batter into the prepared loaf pan and smooth the top. (Optional: sprinkle with extra sliced almonds.)
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
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