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Sourdough almond banana bread on a cutting board next to bananas.
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Sourdough Almond Banana Bread Recipe 

This moist sourdough almond banana bread is the perfect way to use up sourdough discard. Made with ripe bananas, sour cream, and a hint of almond, it’s tender, flavorful, and easy to make in one bowl. A cozy, delicious bake for any day of the week.
Course Dessert
Cuisine American
Keyword almond banana bread, banana bread with sour cream, moist banana bread with sourdough, sourdough banana bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf

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.