What does sour cream do in sourdough berry banana bread?

Sour cream adds extra moisture and a rich tang that complements the sourdough. It also enhances the bread’s tenderness and shelf life.

Can I use sourdough starter instead of discard in this recipe?

Absolutely. Sourdough starter and discard work interchangeably in this recipe. Just make sure it’s not too bubbly or recently fed for best flavor balance.

Is sourdough berry banana bread healthy?

Yes, in moderation. It uses real fruit, fermented flour, and can be made with less processed sugar. The sourdough offers potential digestive benefits too.

Can I make this overnight?

Yes. You can mix the wet ingredients the night before and store them in the fridge. In the morning, stir in dry ingredients and bake.

Sourdough Berry Banana Bread: The Most Irresistible Way to Use Your Discard

Description

This sourdough berry banana bread is a moist, tender loaf packed with ripe bananas, active sourdough starter, and a vibrant mix of strawberries, raspberries, and blueberries. The sweet fruit pairs perfectly with the subtle tang of sourdough, creating a flavor-packed slice that tastes like summer in every bite.

Ingredients

Scale

200 g Bananas (approx. 2 medium to large overripe bananas)
▢1 Egg
▢1 Egg Yolk
▢80 g Butter (Melted – can be salted or unsalted)
▢100 g Sourdough Starter (or sourdough discard)
▢100 g Brown Sugar
▢50 g White Sugar
▢230 g All Purpose Flour
▢12 g Baking Powder
▢3 g Salt
▢200 g Fresh Berries (I’ve used a mix of fresh raspberries, blueberries and strawberries)
▢1 Lemon (juice and zest – approx. 50g of juice)

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Instructions

Preheat oven to 180°C (350°F). Grease a loaf pan with butter or line it with parchment paper.
Mash bananas with a fork until mostly smooth, leaving a few small lumps.
Add the egg and egg yolk to the bananas and whisk to combine.
Stir in the melted butter until well mixed.
Add the sourdough starter and lemon juice. Mix well—don’t worry if it looks slightly curdled.
Whisk in the brown and white sugars until smooth.
In a separate bowl, combine flour, baking powder, salt, and lemon zest.
Add the berries to the dry mixture and toss gently to coat.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan.
Bake for about 1 hour, or until a skewer inserted into the center comes out clean.

Cool in the pan for 30 minutes before removing and slicing.

Notes

Bananas – Use overripe bananas for the best flavor and texture. They’re softer to mash and add natural sweetness to your sourdough cranberry banana bread.
Eggs – If using small eggs, go with 3 instead of 2 to balance the moisture.
Berries – Feel free to use any berries you like. I used a mix of chopped strawberries, blueberries, and raspberries. Note: strawberries tend to fade in color when baked, but adding lemon juice helps preserve their brightness.

Prep Time: 10minutes
Cook Time: 1hour
Category: Baking, Side Dish, Sides
Cuisine: American

Nutrition

Serving Size: 100g
Calories: 209kcal
Sugar: 16g
Sodium: 255mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.2g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 44mg