50 Amazing Sourdough Pumpkin Banana Bread

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You know that moment when you take a bite of something and think, “Wow, this is everything I’ve ever wanted in a loaf of bread?” That’s exactly what happened the first time I baked this sourdough pumpkin banana bread. It’s like your favorite banana bread met pumpkin spice and got a serious flavor upgrade, with the tangy depth of sourdough making it unforgettable. I’ve baked countless loaves of banana bread over the years, but this version? It’s the one my family begs for every fall—and honestly, I don’t blame them.

The magic here is in the balance: overripe bananas keep it sweet and moist, pumpkin puree adds richness, and sourdough (whether active starter or discard) gives it that subtle tang and chew you just can’t get with regular yeast. I tested this recipe a dozen times to get it right—too much pumpkin, and it’s soggy; too little sourdough, and you lose that signature complexity. Trust me, this version nails it. And if you’ve got a jar of sourdough discard sitting in your fridge like I always do? Even better. This recipe turns what might’ve been waste into something truly special.

Why You’ll Love This Sourdough Pumpkin Banana Bread

This isn’t just another banana bread recipe—it’s the loaf that’ll make you forget all the others. Here’s why:

• Moist like nobody’s business: The combo of mashed bananas, pumpkin puree, and sourdough keeps every slice tender, even days later (if it lasts that long).
• Flavor that dances: Sweet bananas, earthy pumpkin, warm cinnamon, and that subtle sourdough tang? It’s a party in your mouth.
• Sourdough discard hero: Got starter to use up? This bread turns what you’d toss into the star of the show.
• Effortless baking: No fancy techniques—just mix, pour, bake. Perfect for lazy Sundays or “I-need-bread-now” emergencies.

Seriously, one bite and you’ll be hooked. My neighbors start asking for it as soon as the leaves change.

Ingredients for Sourdough Pumpkin Banana Bread

Alright, let’s talk ingredients! The beauty of this recipe is how simple everything is—you probably have most of this in your kitchen right now. But here’s the thing: quality matters. Use the ripest bananas you can find (you know, the ones with all the freckles), real butter (none of that margarine nonsense), and fresh spices. Trust me, it makes all the difference.

• 200g bananas (about 2 medium) – They should be so ripe they’re practically black. Mash ’em good with a fork until smooth.
• 1 large egg (60g) – Straight from the fridge is fine; it’ll mix right in.
• 150g pumpkin puree – Not pie filling! Plain, unsweetened puree. I like Libby’s or homemade if I’m feeling fancy.
• 80g butter, melted – Salted or unsalted both work. If using salted, you can skip the extra pinch of salt.
• 100g sourdough starter (or discard) – Active or discard works here. The tangier your starter, the more complex the flavor.
• 200g all-purpose flour – Spoon and level it, don’t scoop! Or better yet, weigh it for accuracy.
• 12g baking powder – That’s about 2 ½ teaspoons. Make sure it’s fresh—old baking powder is a sad loaf.
• 100g brown sugar – Dark or light, your call. Dark gives more molasses depth.
• 50g white sugar – Just enough to balance the tang.
• Pinch of salt – Unless you used salted butter, then you’re golden.
• ½ tablespoon cinnamon (or pumpkin pie spice) – I’m heavy-handed with spices, so adjust to taste. A dash of nutmeg or cloves? Yes please!

See? Nothing weird or hard-to-find. Just good, honest ingredients that come together into something magical. Now let’s get mixing!

How to Make Sourdough Pumpkin Banana Bread

Okay, let’s get baking! This recipe comes together so easily – just follow these simple steps and you’ll have the most incredible loaf in no time. I’ve broken it down into three foolproof parts so you can’t go wrong.

Preparing the Wet Ingredients

First things first – grab those overripe bananas. You know they’re perfect when they look like they belong in the compost bin! Mash them in a large bowl with a fork until they’re nice and smooth. Don’t worry about getting every little lump out – a few small bits add texture.

Now add in your egg and give it a good whisk to combine. Next comes the pumpkin puree – just plop it right in there. The melted butter goes in next (let it cool slightly if it’s piping hot so you don’t scramble that egg!). Finally, stir in your sourdough starter or discard. The batter will look a bit lumpy and weird at this stage – that’s totally normal! Set this aside while you work on the dry ingredients.

Combining Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, both sugars, salt, and cinnamon (or pumpkin pie spice if you’re feeling festive). Here’s my little secret: I always whisk the dry ingredients for at least 30 seconds. This ensures everything gets evenly distributed, especially that baking powder – no one wants bitter pockets in their bread!

The key here is not to overmix once you combine wet and dry. A few flour streaks are fine – they’ll disappear in the oven. Overmixing makes tough bread, and we want tender, moist perfection!

Baking and Cooling

Pour your beautiful orange-hued batter into your prepared loaf pan (I grease mine with butter and a light flour dusting). Smooth the top with a spatula – it doesn’t have to be perfect, nature will take its course in the oven.

Bake at 350°F (175°C) for 50-60 minutes. Around the 45-minute mark, start checking. The top should be golden brown, and a toothpick inserted in the center should come out with just a few moist crumbs – not wet batter. If it’s browning too fast, tent it with foil.

Here’s the hardest part: let it cool in the pan for 10 minutes before turning it out onto a wire rack. I know the smell will be driving you crazy, but this patience prevents a crumbly mess! The wait makes that first warm slice even more magical.

Tips for Perfect Sourdough Pumpkin Banana Bread

After baking this loaf more times than I can count (and eating even more slices than that), I’ve picked up a few game-changing tricks that’ll take your sourdough pumpkin banana bread from good to “where has this been all my life?” status. Here’s what I’ve learned:

• Bananas should look dead – I mean it. The blacker, the better. Those nearly rotting bananas? Gold. They mash easier and pack way more sweetness than their yellow counterparts. If your bananas aren’t quite there yet, toss them in a 300°F oven for 15 minutes – instant ripening hack!
• Mix like you’re scared of it – Once you combine wet and dry ingredients, stir just until you stop seeing flour. A few lumps are fine – overmixing makes the gluten tough, and we want that tender crumb. I count to 20 stirs max and walk away. It’s hard, but so worth it.
• Spice it your way – That ½ tablespoon cinnamon is just a starting point. I often double it, or swap in pumpkin pie spice for extra warmth. A pinch of cardamom or ginger adds a lovely zing too. Smell your batter before baking – it should make you swoon.
• Don’t fear the jiggle test – When the timer goes off, give your pan a gentle shake. If the center jiggles like jelly, it needs more time. If it springs back slightly when pressed, you’re golden. The toothpick should have a few moist crumbs – not clean, not wet batter.
• Let it cool (I mean it!) – I know, I know. The aroma is torture. But cutting too soon turns your beautiful loaf into a crumbly mess. Those 10 minutes in the pan plus another 10 on the rack make all the difference. I distract myself by washing dishes… or licking the mixing bowl clean.

Follow these tips and you’ll nail this bread every single time. And if you don’t? Well, even the “mistakes” taste amazing – I’ve yet to meet a slice I didn’t love!

Ingredient Substitutions and Variations

Okay, let’s talk swaps and upgrades! One of my favorite things about this sourdough pumpkin banana bread is how forgiving it is. Baking should be fun, not stressful – so here are all the ways you can tweak this recipe to make it your own. I’ve tried most of these variations myself (sometimes accidentally!), so I can vouch for what works.

• Butter blues? Use an equal amount of coconut oil or neutral vegetable oil instead. Melted butter adds richness, but oil keeps things extra moist. If you go this route, add an extra pinch of salt to balance flavors.
• No pumpkin puree? Applesauce makes a great stand-in, though you’ll lose some of that signature orange hue. Sweet potato puree works beautifully too – just make sure it’s smooth!
• Sourdough newbie? No starter? Add 50g extra pumpkin puree + 50g extra mashed banana with ½ tablespoon vinegar or lemon juice stirred in. You won’t get the same tang, but it’ll still be delicious.
• Spice rebels: That cinnamon measurement is just a suggestion. Try chai spice blend for something different, or add a pinch of black pepper for subtle heat. My friend swears by adding orange zest – and she’s not wrong.
• Mix-in madness: Fold in ½ cup of any (or all!) of these after mixing batter:
  • Chopped walnuts or pecans (toast them first for maximum flavor)
  • Dark chocolate chunks or chips
  • Dried cranberries soaked in apple juice
  • Crystallized ginger bits
• Sweetness adjustment: Reduce sugar by 25g if you prefer less sweet bread, especially if adding chocolate. Maple syrup can replace brown sugar – use 80g and reduce other liquids slightly.
• Flour power: Swap up to 100g of the all-purpose flour with whole wheat pastry flour for extra fiber. For gluten-free, I’ve had success with a 1:1 GF blend (add ¼ teaspoon xanthan gum if your mix doesn’t include it).

The beauty of this recipe? It’s tough to mess up. My most “creative” version involved forgetting the egg entirely (oops!) – I stirred in ¼ cup Greek yogurt instead, and you know what? Still delicious. So play around and make it yours!

Storing and Reheating Sourdough Pumpkin Banana Bread

Now, let’s talk about keeping that gorgeous loaf fresh – if there’s any left to store, that is! I’ve learned a few tricks over the years to make sure every slice tastes as good as the first. This bread actually gets better after a day as the flavors meld, so don’t be afraid to bake it ahead.

Room temperature storage: Once completely cooled, wrap your loaf tightly in plastic wrap or store it in an airtight container. It’ll stay moist and delicious for about 3 days on the counter. I like to slice it first so I can grab a piece whenever the craving hits (which, let’s be honest, is often).

Freezing for later: This bread freezes like a dream! Here’s how I do it:

• For whole loaves: Wrap tightly in plastic wrap, then aluminum foil. It’ll keep for up to 3 months.
• For individual slices: Place parchment between slices and store in a freezer bag. Perfect for quick breakfasts!

Thaw at room temperature for a couple hours, or pop a frozen slice straight into the toaster (my lazy Sunday move).

Reviving your bread: If your loaf has dried out a bit (rare with this recipe, but it happens), sprinkle a few drops of water on the slice and microwave for 10-15 seconds. Or better yet – toast it lightly and slather with butter. The heat brings out all those warm spices again, making it taste freshly baked.

Pro tip: I always make two loaves – one to devour immediately, and one to freeze for when unexpected guests drop by (or when I need a 3pm pick-me-up). The sourdough tang actually deepens after freezing, making it even more delicious!

Sourdough Pumpkin Banana Bread FAQ

I’ve gotten so many questions about this bread over the years – turns out everyone wants to know the secrets to perfect sourdough pumpkin banana bread! Here are the answers to the questions I hear most often (plus a few I wish someone had told me when I first started baking it).

Can I use active sourdough starter instead of discard?
Absolutely! Active starter works just as well – you might notice a slightly more pronounced tang, which I personally love. Just make sure it’s at peak activity (floats in water) if you want maximum rise.

What if I don’t have pumpkin puree?
You can substitute equal parts applesauce or mashed sweet potato, though the flavor will be different. If you omit it entirely, add an extra banana and reduce the flour by about 20g to account for the missing moisture.

Why did my bread turn out dense?
A few culprits here: overmixing the batter (gluten development), old baking powder (check the expiration date!), or underbaking. Also, make sure your starter isn’t completely exhausted – even discard should have some bubbles.

Can I make this without eggs?
Yes! I’ve successfully used flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or ¼ cup yogurt when I was out of eggs. The texture will be slightly more dense but still delicious.

How can I tell when it’s done baking?
The toothpick test is your friend – a few moist crumbs are perfect, wet batter means more time. The edges should pull away slightly from the pan, and the top should spring back when gently pressed.

Can I double this recipe?
You bet! It works beautifully doubled in two loaf pans or even as muffins (reduce baking time to 20-25 minutes). Just make sure your mixing bowl is big enough – this batter expands more than you’d think!

Why does the middle sometimes sink?
Usually means it needed a few more minutes in the oven or your baking powder might be losing potency. Also, make sure you’re not opening the oven door too early – that rush of cold air can cause collapsing.

Still have questions? Drop them in the comments – I love helping troubleshoot baking adventures! After all, my perfect loaf came from plenty of “learning experiences” (read: delicious mistakes) along the way.

Nutritional Information

Now, let’s talk numbers – because I know some of you (like me!) like to keep track of what’s in that irresistible slice of sourdough pumpkin banana bread. Just remember: these are estimates based on the ingredients I use, and your exact nutrition may vary depending on brands and tweaks you make. That said, here’s the breakdown per slice (assuming you get 12 generous slices from one loaf):

• Calories: About 180 per slice – perfect for a satisfying snack or breakfast
• Sugar: 12g (mostly natural from the bananas and pumpkin!)
• Fat: 6g – that butter adds richness without going overboard
• Carbohydrates: 28g – hello, energy boost!
• Fiber: 2g from all that banana and pumpkin goodness
• Protein: 3g per slice – not bad for a sweet treat

A few notes from my kitchen: If you use coconut oil instead of butter, the saturated fat decreases slightly. Adding nuts boosts the protein and healthy fats. And remember – while it’s fun to know the numbers, sometimes the best nutrition is the joy you get from sharing homemade bread with people you love. (But yeah, I still count the slices when no one’s looking!)

Share Your Sourdough Pumpkin Banana Bread

Nothing makes me happier than seeing your versions of this sourdough pumpkin banana bread! Whether it’s your first time baking with sourdough or your hundredth loaf, I want to hear all about it. Did you add chocolate chips? Swap in pecans? Burn the edges because you got distracted by a really good true crime podcast? (No judgment – been there!) Drop a comment below and tell me how it went. Your tips might help the next baker too!

And if you’re the photo-taking type (I always forget until there’s just crumbs left), tag me on Instagram @[yourhandle] – I love featuring your beautiful bakes in my stories. Nothing beats that “someone made my recipe!” feeling. Bonus points if you capture that perfect first slice pull with all the moist crumbs. You know the one.

Most importantly – enjoy every bite. Recipes are meant to be shared, tweaked, and made with love. Now go forth and bake! And save me a slice, would you?

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