Cinnamon Streusel Sourdough Banana Bread

My kids go through phases with bananas, which often leaves me with a counter full of brown ones to use up — so I end up making this sourdough banana bread and my Sourdough Banana Muffins all the time. I love this recipe because it comes together so easily and is always a huge hit. This recipe is straightforward with minimal prep time, and the streusel on top takes it from an everyday banana bread to something truly special.

Be sure to check out more sourdough quick bread recipes like Sourdough Chocolate Banana Bread, Sourdough Zucchini Bread, Sourdough Pumpkin Bread, and Sourdough Blueberry Muffins. 

Why you will love this recipe

• The best way to use up overripe bananas – Their natural sweetness gives this sourdough banana bread rich banana flavor in every bite.
• Perfect combination of textures – A crunchy cinnamon streusel topping adds just the right touch of sweetness and texture to balance the soft, tender crumb.
• Quick and foolproof – this recipe comes together easily, making it perfect for both beginner bakers and busy days.

Ingredients for the Cinnamon Streusel Sourdough Banana Bread

• Bananas – The riper the better! Brown bananas are the best way to go because they are sweeter. You can use fresh bananas or frozen bananas that are thawed in this recipe. 
• Sourdough discard – Discard is sourdough starter that is no longer active and bubbly. It is the portion you “discard” when feeding your starter.
• Cinnamon – You’ll add a teaspoon to the bread and also in the streusel topping.
• Butter- There is butter in the bread and in the streusel on top. For the streusel, you will need to use cold butter. Salted or unsalted butter works in this recipe. 
• Brown sugar and white sugar – The mixture of sugars gives the bread a rich flavor and moist texture.
• Walnuts- Chopped nuts add a crunch to the top. You can use chopped walnuts or pecans or omit for a nut-free option. 

See all the ingredients and amounts in the recipe card below.

How to ripen bananas quickly

The best time to use bananas for baking is when they start to show brown spots on the peel. This is when they are sweetest. If you don’t have any ripe bananas on hand you have a couple options to speed up the process depending how quickly you want them.

• Same day: Place the unpeeled bananas on a lined baking sheet and bake at 300F for about 30 minutes. The peels will be black when they are ready.
• 1-3 days: Place the bananas in a closed brown paper bag. To speed up the process even further add an apple, pear, or avocado to the bag and place the bag in a warm spot.
• 3-5 days: Place the bunch of bananas together and place in a warm spot, like near a sunny window or heating vent.

Instructions to make Cinnamon Streusel Sourdough Banana Bread

Step 1: First, preheat oven to 350º Fahrenheit. Grease a 9″x5″ loaf pan or line with parchment paper and set aside.

In a large bowl, cream together softened butter and sugars until light and fluffy. Mix in eggs, mashed bananas, sourdough discard, milk, and vanilla extract.

Step 2: In a separate bowl combine the dry ingredients. Mix together baking soda, salt, cinnamon, and all-purpose flour.

Step 3: Add to the wet ingredients and stir or whisk until just combined. Do not over-mix.

Step 4: Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the brown sugar to the bowl and, using a fork or your fingers, incorporate the ingredients until it resembles coarse crumbs. Mix in the flour, walnuts, and cinnamon.

How to store the banana bread

To store the sourdough banana bread, wrap it in plastic wrap or aluminum foil once completely cooled and leave it at room temperature. It will last several days on the counter or up to a week in the fridge.

If you would like to freeze the banana bread, double wrap the loaf with Saran Wrap or place it in a freezer bag once completely cooled. You can also freeze slices by adding a layer of parchment paper between each slice so you can pull them out one at a time. Store in the freezer for up to 3 months. When you are ready to eat, pull it from the freezer and let it sit on the counter for a few hours until defrosted.  If you are eating an individual slice, you can also pop it in the microwave for a few seconds until defrosted and warm. 

More sourdough quick bread recipes

Fall Sourdough Recipes

Sourdough Pumpkin Mini Muffins

Fall Sourdough Recipes

Sourdough Apple Muffins with Cinnamon Streusel

Sourdough Snack Recipes

Sourdough Chocolate Mini Muffins

Sourdough Quick Bread Recipes

Sourdough Blueberry Muffins with Streusel Topping

Tried this Sourdough Banana Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!