This sourdough cranberry banana bread is the perfect harmony of sweet, tart, and tangy, making it a showstopper for breakfast, brunch, or a cozy afternoon treat. It’s also an ideal way to put your sourdough starter to good use — whether it’s your trusty discard or freshly fed.
So, preheat your oven, grab your bananas, and let’s create a loaf that’s both rustic and refined. It’s banana bread, elevated.
Why I love this recipe
- Unique Flavor Profile: The combination of sweet bananas, tart cranberries, and the tangy depth from sourdough creates an unforgettable flavor that stands out from traditional banana bread.
- Festive and Versatile: The vibrant cranberries add a pop of color and flavor, making it a great choice for holiday gatherings or cozy everyday treats.
- Customizable: Swap out cranberries for your favorite dried fruits, nuts, or chocolate chips to suit your taste preferences.
- Easy to Make: No complicated steps — just mix, bake, and enjoy. It’s a beginner-friendly recipe that delivers impressive results.
How to make sourdough cranberry banana bread: step by step
Sourdough discard: ensure your sourdough discard is no more than a few days old as it may make the bread more acidic.
Ingredients
- 2-3 overripe bananas, mashed (about 1 cup)
- 75 grams melted butter
- 1 egg (room temp)
- 5 grams vanilla extract
- 100 grams sourdough discard (room temperature)
- 15-20 grams freshly squeezed orange juice (optional)
- 150 grams sugar
- 50 grams brown sugar
- 65 grams Greek yogurt (or plain & brought to room temperature)
- 210 grams all-purpose flour
- 5 grams baking soda
- 3 grams baking powder
- 1 teaspoon cinnamon
- 3 grams salt
- 150 grams fresh cranberries (rinsed and dried)
- optional add-ins: nuts, dried fruit, chocolate chips, etc.
Equipment
- 1 9×5 inch loaf pan
- Mixing bowls
- Food scale
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, mash the overripe bananas (with a fork) until smooth. Add the melted butter, sugars, and vanilla extract, and orange juice (if using) and mix until combined.
- Whisk in the egg, yogurt, and sourdough starter until combined.
- Next, in a separate bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Toss the fresh cranberries in the dry flour mixture to coat them evenly. This helps prevent them from sinking to the bottom of the loaf during baking.
- Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to over mix to ensure a tender loaf.
- Then transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
- Place the loaf in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
- Wrap the cooled bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
- For longer storage, wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.
More sourdough dessert recipes
- Cranberry Orange Sourdough Scones (with an orange glaze!)
- Gingerbread Amish Friendship Bread
- Cranberry Orange Sourdough Brioche Wreaths (with a maple orange glaze)
- Sourdough Gingerbread Cake
Sourdough Cranberry Banana Bread
Discover the perfect blend of sourdough, sweet bananas, and tart cranberries in this moist and flavorful sourdough cranberry banana bread recipe.
Servings: 1 loaf
Equipment
- 1 9×5 inch loaf pan
- Mixing bowls
- Food scale
Ingredients
- 2-3 (about 1 cup) overripe bananas mashed
- 75 grams unsalted butter melted
- 1 egg room temperature
- 5 grams vanilla extract
- 100 grams sourdough discard room temperature
- 15-20 grams freshly squeezed orange juice optional
- 150 grams sugar
- 50 grams brown sugar
- 65 grams Greek yogurt or plain yogurt room temperature
- 210 grams all-purpose flour
- 5 gram baking soda
- 3 grams baking powder
- 1 teaspoon cinnamon
- 3 grams salt
- 150 grams fresh cranberries rinsed and dried
- nuts, dried fruit, chocolate chips optional add-ins
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, mash the overripe bananas (with a fork) until smooth. Add the melted butter, sugars, and vanilla extract, and orange juice (if using) and mix until combined.
- Whisk in the egg, yogurt, and sourdough starter until combined.
- Next, in a separate bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Toss the fresh cranberries in the dry flour mixture to coat them evenly. This helps prevent them from sinking to the bottom of the loaf during baking.
- Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to over mix to ensure a tender loaf.
- Then transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
- Place the loaf in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
- Wrap the cooled bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
- For longer storage, wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.
Notes
Sourdough discard: ensure your sourdough discard is no more than a few days old as it may make the bread more acidic.
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