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This easy sourdough brown butter banana bread is ultra-moist, rich, and packed with deep, nutty flavor from perfectly browned butter and ripe bananas. An easy way to use sourdough discard, this homemade banana bread recipe is going to be your new go-to!

Three slices of sourdough chocolate chip banana bread with the rest of the loaf in the background.

We’ve had lots of rainy days lately, and I feel like it always puts me in the mood to bake banana bread. I’ve had a lot of sourdough discard saved up because, while my intentions were good, I didn’t get to making the loaves of bread I intended to.

Thankfully, this recipe helps take some of that sourdough discard off my hands!

Now, while you certainly don’t *have* to brown the butter in this recipe, it only adds another 5-7 minutes and truly makes all the difference. If you’ve never browned butter before, have no fear. I walk you through the very simple process in the recipe card below!

Looking for more sourdough discard recipes? Check these out!

An overhead closeup is shown of the sourdough browned butter banana bread with three slices cut out.

Ingredients

Browned salted butter – I always use salted butter in my kitchen, but if you only have unsalted, add an additional 1/4 teaspoon salt to your recipe. Browning the butter is a simple step that makes all the difference for the flavor of this banana bread recipe!
Overripe bananas – You’re looking for bananas that are starting to brown and are overripe–they make the best banana bread because of their natural sweet flavor.
Brown sugar – I use a cup of brown sugar for this recipe. You can reduce the sugar down to 3/4 cup if you wish. You can substitute granulated sugar (or use half brown sugar, half granulated sugar).
Eggs – Make sure the eggs are room temperature.
Milk – Again, make sure the milk is room temperature. I use whole milk, but any milk will do the job!
Sour cream or full-fat plain Greek yogurt – Making sure you use full-fat sour cream or plain Greek yogurt ensures you have a soft banana bread instead of a dense one.
Vanilla extract – Vanilla bean paste would also be great here.
Sourdough discard – I use inactive, room-temperature sourdough discard. You can also use active sourdough starter–it’s just not necessary for the leavening of the bread in this recipe since it also calls for baking soda.
All-purpose flour – Good quality all-purpose flour or bread flour works the best for this.
Salt
Baking soda – Alternatively, you can use two teaspoons of baking powder if you’re out of baking soda.
Semi-sweet chocolate chips (optional) – This is optional! I just love to add chocolate chips to my banana bread.

Step-By-Step Instructions

Browned butter sits in a cast-iron skillet ready to pour into the sourdough banana bread batter.

Brown the butter – Melt the butter in a light-colored pan over medium heat, stirring as it foams and turns golden brown with little specks at the bottom. Once it smells nutty and rich, pull it off the heat and let it cool slightly.

The wet ingredients for the sourdough brown butter banana bread sit in a glass mixing bowl with a rubber spatula in it.

Mash the bananas – In a large bowl, mash your overripe bananas until mostly smooth (a few small lumps are totally fine).

Mix the wet ingredients – Add the brown sugar and give it a good whisk. Then mix in the eggs, milk, sour cream (or Greek yogurt), vanilla, sourdough discard, and cooled browned butter until everything is smooth and combined.

The dry ingredients, along with the chocolate chips, sit in a glass mixing bowl.

Whisk the dry ingredients – In a separate bowl, whisk together the flour, salt, and baking soda. If you’re adding chocolate chips, toss them in here so they’re evenly distributed.

The sourdough brown butter banana bread batter sits in a glass mixing bowl with a rubber spatula in it.

Combine the batter – Add the dry ingredients to the wet ingredients and gently fold everything together until just combined. Don’t overmix—stop as soon as you don’t see streaks of flour.

The sourdough brown butter banana bread batter sits in a parchment paper-lined loaf pan.

Pour into the pan – Transfer the batter into a lined 9″x5″ loaf pan and smooth out the top.

The freshly baked sourdough brown butter banana bread sits on a wooden cutting board, cooling.

Bake – Bake at 350°F until the loaf is golden, and a toothpick comes out clean or with a few moist crumbs.

Cool and slice – Let it cool in the pan for a bit, then transfer to a wire rack to cool completely before slicing (if you can wait that long 😉).

Helpful Tips for the BEST Sourdough Banana Bread

Brown the butter just right
Watch closely as it cooks—you’re looking for golden brown bits and a nutty aroma. Pull it off the heat as soon as it’s browned to avoid a burnt, bitter taste.
Use very ripe bananas
The darker and spottier, the better. Overripe bananas add natural sweetness, moisture, and a stronger banana flavor.
Let ingredients come to room temperature
Eggs, milk, sour cream, and sourdough discard mix more smoothly and evenly when not cold, giving you a better texture.
Don’t overmix the batter
Stir just until the flour disappears. Overmixing can lead to a dense, tough loaf instead of a soft, tender crumb.
Check for doneness properly
Insert a toothpick into the center—look for a few moist crumbs, not wet batter. This ensures a fully baked loaf without drying it out.

A closeup of the three slices of brown butter sourdough banana bread is shown with the loaf in the background.

Equipment

Mixing bowls
Whisk
Rubber spatula
Fork or potato masher (for bananas)
Light-colored skillet or saucepan (for browning butter)
Measuring cups and spoons
Kitchen scale (optional)
Loaf pan (9×5-inch recommended)
Parchment paper
Toothpick or cake tester
Wire cooling rack

Storage

Room Temperature: Store banana bread tightly wrapped or in an airtight container for up to 3–4 days. Keep it in a cool, dry place to maintain moisture.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 1 week. Let slices come to room temperature or warm slightly before serving for best texture.
Freezer: Wrap the loaf (or individual slices) tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
To Reheat: Warm slices in the microwave for 10–15 seconds or in a low oven (300°F / 150°C) until soft and heated through.