Name: Brown Butter Sourdough Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup (1 stick) unsalted butter, browned; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sourdough discard (unfed); 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon (optional); 1/2 cup chopped walnuts or chocolate chips (optional)

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This Brown Butter Sourdough Banana Bread is the ultimate twist on a classic. It’s rich, nutty, and super moist thanks to ripe bananas and a bit of tangy sourdough discard. I love how the brown butter adds depth, making each bite extra special. It’s perfect for breakfast, snacking, or even gifting.

Why You’ll Love This Recipe

I love how this banana bread turns simple ingredients into something truly decadent. The browned butter gives it a toasty, caramel-like flavor, while the sourdough discard adds subtle tang and makes the texture tender and slightly chewy. It’s a great way to use up bananas and sourdough starter without feeling wasteful. And best of all, it stays moist for days—and tastes even better the next morning. Brown Butter Sourdough Banana Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe bananas, mashed
unsalted butter (for browning)
brown sugar
granulated sugar
eggs
vanilla extract
sourdough discard (unfed starter)
all-purpose flour
baking soda
salt
cinnamon (optional)
chopped walnuts or chocolate chips (optional)

Directions

I start by browning the butter in a saucepan over medium heat, swirling until it turns golden and smells nutty. Then I set it aside to cool slightly.
In a large bowl, I mix mashed bananas, brown sugar, granulated sugar, eggs, and vanilla until smooth.
I stir in the sourdough discard and the browned butter.
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon.
I gently fold the dry ingredients into the wet mixture until just combined. If I’m using nuts or chocolate chips, I stir them in now.
I pour the batter into a greased or parchment-lined loaf pan and smooth the top.
I bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, which yields about 10 slices. It takes 15 minutes to prepare and about 55 minutes to bake. I usually have it ready in around 1 hour and 15 minutes from start to finish.

Variations

When I want to make it more indulgent, I add chocolate chips or swirl in some peanut butter. I sometimes use pecans instead of walnuts, or skip the nuts entirely. For a touch of spice, I mix in nutmeg or cardamom with the cinnamon. If I’m feeling fancy, I top the loaf with a sprinkle of turbinado sugar for a crackly crust.

storage/reheating

I keep the banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days or freeze slices individually. To reheat, I toast it lightly or warm it in the microwave for about 20 seconds—it comes out soft and freshly baked every time. Brown Butter Sourdough Banana Bread

FAQs

What is sourdough discard?

Sourdough discard is the portion of starter I remove before feeding. In this recipe, I use unfed discard for its flavor and moisture—it doesn’t need to be active or bubbly.

Can I make this without sourdough discard?

Yes, I can replace the discard with plain yogurt or sour cream in equal amounts for a similar moist texture and slight tang.

Why use brown butter?

Brown butter gives the banana bread a nutty, rich flavor that plain melted butter doesn’t. It adds complexity and makes the bread taste gourmet.

Can I use frozen bananas?

Absolutely. I thaw them and drain any excess liquid before mashing. They actually make the bread even more moist and sweet.

How do I know when it’s done baking?

I check with a toothpick or skewer inserted in the center—it should come out clean or with just a few moist crumbs. The top should be golden and firm to the touch.

Conclusion

Brown Butter Sourdough Banana Bread is my favorite way to use up sourdough discard and overripe bananas in one delicious, cozy recipe. The browned butter takes it to another level, and the tang from the sourdough makes each bite rich and flavorful. Once I made it this way, I knew I’d never go back to regular banana bread again.

Brown Butter Sourdough Banana Bread

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Brown Butter Sourdough Banana Bread is a rich and moist loaf with deep, nutty flavor from browned butter and a tangy twist from sourdough discard—perfect for breakfast, snacking, or gifting.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices)
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3 ripe bananas, mashed
1/2 cup (1 stick) unsalted butter, browned
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sourdough discard (unfed)
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat oven to 350°F (177°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a saucepan over medium heat, melt the butter and cook until golden brown and fragrant. Remove from heat and let cool slightly.
In a large bowl, combine mashed bananas, brown sugar, granulated sugar, eggs, and vanilla. Mix until smooth.
Stir in the sourdough discard and browned butter.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Gently fold dry ingredients into the wet mixture until just combined. Stir in walnuts or chocolate chips if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.