Sourdough Banana Bread

Sourdough Banana Bread is an American fusion quick bread that combines classic banana bread comfort with the subtle tang and depth of sourdough. Mashed ripe bananas and sourdough starter blend with eggs, sugar, and butter or oil to make a rich, moist batter, while baking soda lifts the loaf in the oven. The starter adds a gentle sour note that balances the sweetness and helps create a tender crumb without turning the bread into a full yeast loaf. Baked in a standard loaf pan, it comes out domed, golden, and perfect for breakfast, snacks, or using up extra starter.

Sourdough Banana Bread

Sourdough Banana Bread is a moist American fusion quick bread that uses ripe bananas and sourdough starter for a tender crumb, gentle tang, and classic banana flavor, baked in a loaf pan.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Dish

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

For the Batter

• 1 cup mashed very ripe bananas about 2 to 3 medium
• 1 cup sourdough starter 100% hydration, active or discard
• ½ cup granulated sugar
• ¼ cup brown sugar packed
• 2 large eggs
• ⅓ cup melted unsalted butter or neutral oil
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour about 220 g
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• ½ tsp ground cinnamon optional

Optional Mix‑Ins

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips

Equipment

• Large mixing bowl
• Medium mixing bowl
• Measuring cups
• Measuring spoons
• Fork or potato masher
• Whisk
• Rubber spatula
• 9×5 inch loaf pan
• Oven mitts

Method

 

Prep the wet ingredients

1. Grease a 9×5 inch loaf pan and set it aside.
2. Peel the bananas and mash them in a large mixing bowl with a fork or potato masher until mostly smooth with small lumps.
3. Add 1 cup sourdough starter, granulated sugar, brown sugar, eggs, melted butter or oil, and vanilla to the mashed bananas and whisk until the mixture looks smooth and well combined.

Mix the dry ingredients

1. In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using until everything is evenly distributed.

Combine and add mix‑ins

1. Pour the dry mixture into the bowl with the wet ingredients and stir gently with a rubber spatula just until no dry flour streaks remain; the batter should be thick but pourable.
2. Fold in nuts or chocolate chips if using, stirring only a few times so you do not overmix.

Fill the pan and bake

1. Scrape the batter into the prepared loaf pan with the rubber spatula and smooth the top so it spreads evenly from edge to edge.
2. Place the pan on the middle rack of a preheated 350°F oven using oven mitts and bake for 50 to 60 minutes until the top is deep golden, a crack runs down the center, and a toothpick or thin knife inserted into the middle comes out clean or with just a few moist crumbs.

Cool and slice

1. Remove the loaf pan from the oven with oven mitts and let the banana bread cool in the pan for 10 minutes.
2. Run a knife around the edges if needed, then turn the loaf out onto a rack or cutting board and let it cool at least 30 minutes before slicing so the crumb sets and stays moist, not gummy.

Notes

• Very ripe bananas (mostly brown and very soft) give the best flavor and moisture for this quick bread.
• Sourdough starter can be active or discard as long as it is 100% hydration; the baking soda does the main lifting, while the starter adds flavor and tenderness.
• This bread keeps well wrapped at room temperature for a couple of days and can be frozen in slices; toast or warm gently to serve.