You know that moment when you peek into your fridge and see your sourdough starter staring back at you, begging to be used? That was me last fall, staring at a jar of discard while a bowl of overripe bananas sat on the counter. "What if..." I thought, and before I knew it, my sourdough pumpkin banana bread was born. The tangy kick of sourdough paired with sweet banana and earthy pumpkin creates something magical - like your favorite banana bread and pumpkin spice latte had a delicious baby.

Sourdough Pumpkin Banana Bread - detail 1

This recipe became my go-to for using up discard without wasting a single precious bubble. The first time I pulled this golden loaf from the oven, the aroma of cinnamon and caramelized sugar filled my kitchen. My kids came running, and let's just say the bread didn't last long. Now it's our favorite way to welcome autumn mornings - moist, slightly tangy, and packed with cozy flavors that make your house smell like a bakery.

Why You'll Love This Sourdough Pumpkin Banana Bread

Let me tell you why this loaf disappears faster than I can bake it:

The sourdough gives it this incredible depth - tangy but not too sour - that makes ordinary banana bread taste flat in comparison
Pumpkin keeps it unbelievably moist (seriously, it stays fresh for days!) while banana adds natural sweetness
It's the perfect way to use up that sourdough discard instead of tossing it
Super easy to throw together - no fancy techniques, just mix and bake
That cinnamon-spiced aroma will make your whole house smell like autumn

Trust me, one bite and you'll be hooked!

Ingredients for Sourdough Pumpkin Banana Bread

Here's everything you'll need to make this magical loaf - I've grouped them so you can mix like a pro:

Wet Ingredients:

200g bananas (about 2 medium overripe ones - the spottier, the sweeter!)
1 large egg (about 60g)
150g pumpkin puree (not pie filling!)
80g butter, melted (salted or unsalted both work)
100g sourdough starter or discard (this is where the magic happens)

Dry Ingredients:

200g all-purpose flour (spoon and level it - no packing!)
12g baking powder (yes, grams - it's more precise)
100g brown sugar + 50g white sugar (the perfect sweet balance)
Pinch of salt (trust me, it matters)
½ tablespoon cinnamon or pumpkin pie spice (I usually go heavy on this)

See? Nothing fancy - just good, simple ingredients that create something extraordinary together.

Equipment You’ll Need

You probably have everything already, but let's double-check:

1 large mixing bowl (for wet ingredients)
1 medium bowl (for dry ingredients)
8.5x4.5 inch loaf pan (my favorite size for this recipe)
Whisk and spatula (wooden spoon works too)
Toothpick or cake tester (for checking doneness)

That's it! No fancy gadgets needed - just good old-fashioned baking tools.

How to Make Sourdough Pumpkin Banana Bread

Ready to turn those ingredients into the most delicious loaf you've ever tasted? Follow these simple steps - I've made this so many times I could do it in my sleep!

Mixing the Wet Ingredients

First, grab those overripe bananas and mash them in your large bowl until they're nice and gooey - a few small lumps are totally fine. Crack in the egg and whisk it up until everything's combined. Now add your pumpkin puree (I love that vibrant orange color!), melted butter (not too hot - we don't want scrambled eggs!), and that precious sourdough discard. Give it all a good stir until you've got this gorgeous orangey-brown batter with little bubbles from the starter. Smell that? The magic's already beginning!

Combining Dry Ingredients

In your medium bowl, whisk together the flour, both sugars, baking powder, salt, and cinnamon. Here's my trick: I whisk for a full 30 seconds to make sure the baking powder gets evenly distributed - this helps our bread rise perfectly. You'll know it's ready when you can smell the cinnamon and everything looks like one uniform, sandy mixture.

Baking the Sourdough Pumpkin Banana Bread

Preheat your oven to 350°F (175°C) and grease your loaf pan really well - I use butter and a light dusting of flour. Now pour the wet ingredients into the dry (not the other way around!) and gently fold with a spatula until just combined - a few streaks of flour are okay! Pour this beautiful batter into your prepared pan and smooth the top. Bake for 55-65 minutes until that toothpick comes out clean (a couple moist crumbs are fine). The hardest part? Waiting 10 minutes before turning it out onto a rack to cool. But oh, that first warm slice is worth every second!

Sourdough Pumpkin Banana Bread - detail 2

Tips for Perfect Sourdough Pumpkin Banana Bread

After baking this loaf more times than I can count, here are my can't-miss secrets:

Use bananas so ripe they're practically black - that natural sweetness means you don't need extra sugar
Fold gently when combining wet and dry ingredients - overmixing makes it tough
Taste your batter (yes, really!) to adjust spices - I often add an extra pinch of cinnamon
Let it cool completely before slicing...if you can resist that warm, buttery aroma!

Follow these tips and you'll get perfect results every single time.

Variations and Substitutions

Oh, the fun part - making this loaf your own! Swap pumpkin puree for unsweetened applesauce if you're in a pinch (it'll be sweeter but still delicious). Need gluten-free? Use your favorite 1:1 blend instead of all-purpose flour. Fresh out of sourdough starter? Try replacing it with 50g extra pumpkin and 50g buttermilk for similar tang. The possibilities are endless!

Storing and Reheating Sourdough Pumpkin Banana Bread

This loaf stays incredibly moist thanks to the pumpkin, but here's how to keep it tasting fresh: Wrap cooled bread tightly in plastic or store in an airtight container at room temp for 3-4 days. For longer storage, slice and freeze individual portions in ziplock bags - they toast up beautifully straight from the freezer! Want that just-baked warmth? Pop a slice in the toaster oven for 5 minutes or microwave for 15-20 seconds (but the toaster gives that perfect crispy edge). Trust me, you'll want to make extra just for freezing!

Nutrition Information

Nutrition values are estimates only and will vary based on ingredient brands and specific measurements used. A typical slice contains about 180 calories, 6g fat, 30g carbs, and 3g protein.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?
Absolutely! Active starter works just fine here. The loaf might rise a tad more, but the flavor difference is minimal. I often use whatever I have on hand - discard when I'm cleaning out the jar, active starter when I'm in the middle of a baking spree.

How can I make this dairy-free?
Easy swap! Use coconut oil or vegan butter instead of regular butter. Just melt it the same way. I've even used olive oil in a pinch - gives it a lovely fruity note that pairs well with the pumpkin.

My bread is browning too fast - help!
No worries! Just tent some aluminum foil over the top after 30 minutes of baking. This happens if your oven runs hot (like mine does). The inside will still cook perfectly while the top stays golden instead of dark brown.

Can I add nuts or chocolate chips?
Please do! I love tossing in ½ cup of walnuts or pecans for crunch. Chocolate chips turn this into dessert - use dark chocolate to balance the sweetness. Mix them in right before pouring the batter into the pan.

Why grams instead of cups?
Good question! Grams give you perfect results every time because flour settles differently in cups. But if you must use cups, spoon flour lightly into the cup and level it off - don't scoop directly from the bag!

I'd love to hear how your sourdough pumpkin banana bread turns out! Drop me a note below with your twists or questions - happy baking!