Go Back
+ servings
Print Recipe
5 from 1 vote

Sourdough Banana Bread

This whole grain banana bread is super moist and bursting with banana flavor. Made with brown sugar, cinnamon and greek yogurt, it’s the perfect thing to make when you have extra ripe bananas sitting around. I love a slice warm from the oven with butter, but this bread gets even better the day after you bake it.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 servings (one 9x5 loaf)
Calories: 283kcal


  • 240 g (2 cups + 2 tablespoons) white wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1/2 cup (100 g) granulated white sugar
  • 3/4 cup (160 g) packed light brown sugar
  • 1/2 cup (120 mL) vegetable oil
  • 2 large eggs room temperature
  • 340 g about 4 large very ripe bananas
  • 1/3 cup (95 g) Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup + 1 Tablespoon (120 g) sourdough discard


  • Preheat and prepare pan. Preheat oven to 350oF. Spray a 9”x5” loaf pan with non-stick cooking spray or grease with butter and set aside.
  • Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside.
  • Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
  • Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the sugars, oil, eggs, vanilla extract, starter and stir until smooth.
  • Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Stir in chocolate chips.
  • Bake. Pour batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.


  • Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
  • Flour: I use white whole wheat flour to achieve a tender texture, but you can substitute 2 cups whole wheat flour or all-purpose if you do not have any on hand.
  • Greek Yogurt: Can also substitute with sour cream.
  • Freezing: Freeze any leftover bread for up to 3 months. Wrap well. Thaw at room temperature


Calories: 283kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 302mg | Potassium: 161mg | Fiber: 3g | Sugar: 25g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg