Sourdough Banana Bread
If you love baking with sourdough and have ripe bananas on hand, this sourdough banana bread is a must-try! Naturally fermented with a tangy depth of flavor, this banana bread is soft, moist, and packed with wholesome ingredients. Whether you’re using active sourdough starter or discard, this easy recipe will become a staple in your kitchen.
Why You’ll Love This Sourdough Banana Bread
- Perfectly Moist & Soft – The combination of sourdough starter and bananas creates an ultra-soft texture.
- Naturally Fermented – Helps break down gluten and improves digestibility.
- Great for Sourdough Discard – A delicious way to use up extra starter.
- Easy to Make – No kneading or complicated steps required!
What is Sourdough Banana Bread?
Sourdough banana bread is a variation of classic banana bread, but instead of using commercial yeast, it incorporates sourdough starter for natural fermentation. The result is a more flavorful, slightly tangy loaf with a perfect crumb.
Ingredients
Here’s what you’ll need to make this homemade sourdough banana bread:
- All-purpose flour – The base for the structure.
- Baking soda & salt – Leavening agents for the perfect rise.
- Ripe bananas – The key ingredient for natural sweetness and moisture.
- Sourdough starter – Use active starter or discard for fermentation
- Butter – Adds richness and flavor.
- Brown sugar – For sweetness and a hint of caramel-like depth.
- Eggs – Helps bind the ingredients.
- Vanilla extract & cinnamon – Optional but adds warm flavors.
How to Make Sourdough Banana Bread
1. Mix the Wet Ingredients
Mash the ripe bananas and mix them with melted butter, brown sugar, eggs, vanilla extract, and sourdough starter.
2. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Mix & Ferment
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Cover and ferment for 4-6 hours at room temperature or overnight in the fridge.
4. Bake the Bread
Preheat the oven to 350°F (177°C). Pour the batter into a greased 9×5-inch loaf pan and bake for 55-65 minutes.
5. Cool & Serve
Let the bread cool before slicing. Enjoy warm with butter or honey!
Tips for the Best Sourdough Banana Bread
- Use Very Ripe Bananas – The riper, the sweeter and more flavorful your bread will be.
- Don’t Overmix the Batter – Mix until just combined to keep the texture soft.
- Let it Ferment – Fermentation enhances flavor and digestibility.
- Add Mix-Ins – Try nuts, chocolate chips, or dried fruit.
How to Store Banana Bread?
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Wrap slices and freeze for up to 3 months.
Shop this Post
Here are some Amazon must-haves for perfect banana bread:
- Loaf Pan – 9×5 Nonstick Loaf Pan
- Measuring Cups & Spoons – Stainless Steel Measuring Set
- Dough Whisk – Best Tool for Mixing Sourdough
- Digital Kitchen Scale – Accurate Baking Measurements
- Silicone Spatula Set – Heat-Resistant Spatulas
- Cooling Rack – Prevent Soggy Bottoms
Final Thoughts
This easy sourdough banana bread is the perfect way to use up extra bananas and sourdough starter. With its soft texture, natural fermentation benefits, and delicious flavor, you’ll want to bake this again and again! Give it a try and let me know how it turns out in the comments.
More Farmhouse Recipes!
Pin & Save for Later! 📌
Sourdough Banana Bread
This sourdough banana bread is soft, moist, and naturally fermented, giving it a rich depth of flavor. Made with ripe bananas and an active sourdough starter, it's a great way to use up excess starter while baking a delicious treat.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ½ cup (113g) butter, melted and slightly cooled
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 ½ cups (3–4) mashed ripe bananas
- ½ cup (120g) sourdough discard
- 1 teaspoon vanilla extract
Instructions
1. Mix the Wet Ingredients
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add eggs, mashed bananas, sourdough starter, and vanilla extract. Stir until combined.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
3. Combine & Ferment
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Cover and let ferment at room temperature for 4–6 hours (or overnight in the fridge for 8–12 hours).
4. Preheat & Prepare
When ready to bake, preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
5. Bake
Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
- The fermentation process enhances flavor and digestibility.
- For a quicker version, skip the long fermentation and bake immediately after mixing.
- Add-ins like chocolate chips, nuts, or dried fruit can be mixed in before baking.
Enjoy your homemade sourdough banana bread!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 206mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
