Sourdough Banana Bread

Sourdough Banana Bread Recipe – Moist and Flavorful

ByBella Skye

Introduction to sourdough banana bread

Sourdough banana bread is one of those recipes that feels both comforting and elevated at the same time. It combines the rich sweetness of ripe bananas with the tangy complexity of sourdough starter. Unlike regular banana bread, sourdough banana bread develops a deeper flavor, a moist crumb, and a slight chew that makes each bite satisfying. The natural acidity from the sourdough balances the banana’s sweetness, creating a loaf that is flavorful without being cloying.

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People love this bread because it is a clever way to use up both overripe bananas and leftover sourdough starter. The process feels rustic yet approachable, and the result is a loaf that can be enjoyed warm with butter, toasted for breakfast, or even as a dessert with a scoop of ice cream.

Why You’ll Love This Recipe

As a chef, I look for balance and technique in baking. Here are reasons this sourdough banana bread deserves a spot in your kitchen:

  • Balanced flavor – The natural tang of sourdough starter enhances the banana without overpowering it. This creates a bread that tastes complex and not overly sweet.
  • Moist, tender crumb – The sourdough culture helps retain moisture, preventing the loaf from drying out, even after a few days.
  • Practical use of discard – Many bakers struggle with what to do with sourdough discard. This recipe turns it into something delicious instead of waste.
  • Reliable texture – Unlike some banana breads that collapse or become gummy, this formula gives structure and a consistent rise.
  • Versatility – The loaf adapts well to additions like nuts, chocolate, or spices, making it suitable for any occasion.
Sourdough Banana Bread

Preparation and Cooking Time, also serving

  • Preparation time: 15 minutes
  • Cooking time: 55 to 65 minutes
  • Total time: About 1 hour 20 minutes
  • Servings: Makes 1 standard 9×5 inch loaf, about 10 slices

Ingredients

Here is the exact ingredient list with notes for possible substitutions:

  • 1 cup (240 g) ripe bananas, mashed (about 2 to 3 medium bananas)
  • 1/2 cup (120 g) active sourdough starter or discard
  • 2 large eggs, room temperature
  • 1/2 cup (100 g) granulated sugar (can substitute with light brown sugar for deeper flavor)
  • 1/4 cup (50 g) vegetable oil or melted butter (oil keeps the crumb softer, butter adds richness)
  • 1/4 cup (60 g) plain yogurt or sour cream (adds tenderness and balances acidity)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (60 g) chopped walnuts or chocolate chips (optional, for extra texture)
Sourdough Banana Bread

Step-by-Step Instructions

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Step 1: Prepare the loaf pan

Lightly grease a 9×5 inch loaf pan with butter or oil, then line with parchment paper. Leave some overhang on the sides so you can lift the bread out easily once baked. Preheat the oven to 350°F (175°C).

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Step 2: Mash the bananas

In a large mixing bowl, mash the ripe bananas until smooth but with a few small lumps for texture. Overripe bananas with brown spots will give the best flavor.

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Step 3: Mix wet ingredients

To the bananas, add sourdough starter, eggs, sugar, oil or melted butter, yogurt, and vanilla. Whisk until everything is fully combined. The mixture should look creamy and slightly thick.

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Step 4: Combine dry ingredients

In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Sifting prevents lumps and ensures even mixing.

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Step 5: Fold dry into wet

Gently fold the dry mixture into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Overmixing can create a dense loaf, so stop as soon as the batter is uniform.

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Step 6: Add mix-ins

If you are using nuts or chocolate chips, fold them in now. Distribute them evenly so every slice has a little extra texture.

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Step 7: Fill the pan and bake

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Place on the middle rack of the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.

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Step 8: Cool and slice

Remove from the oven and let the loaf cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Allow the bread to cool completely before slicing to prevent crumbling.

How to Serve

Sourdough banana bread can be enjoyed in multiple ways:

  • Slice thick and serve warm with butter or cream cheese.
  • Toast slices lightly and top with peanut butter for a hearty breakfast.
  • Plate with fresh berries and whipped cream for a simple dessert.
  • Serve with coffee or tea in the afternoon as a comforting snack.
  • Cut into cubes, toast, and layer with custard and cream for a banana bread trifle.

Additional Tips

  • Always use ripe bananas with plenty of brown spots. Green bananas will not deliver enough sweetness.
  • If your starter is very sour, balance it with slightly more sugar.
  • Use a metal loaf pan for even baking. Glass pans often require longer bake times.
  • Let the loaf cool fully before slicing to avoid gummy texture.
  • Store slices wrapped individually for easy grab-and-go snacks.

Recipe Variations

  • Chocolate swirl – Add 2 tablespoons of cocoa powder to half the batter and swirl it through before baking.
  • Spiced loaf – Mix in 1/2 teaspoon each of nutmeg and ginger for a warm flavor profile.
  • Nut and seed mix – Replace walnuts with sunflower seeds, pumpkin seeds, or pecans for added crunch.

Freezing and Storage

  • Room temperature: Store wrapped in plastic wrap or in an airtight container for up to 3 days.
  • Refrigerator: Keeps well for 5 to 6 days but may firm up slightly. Warm slices before eating.
  • Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight at room temperature or warm in a toaster oven.

Nutritional Information (per slice, based on 10 servings)

  • Calories: 210
  • Carbohydrates: 32 g
  • Protein: 4 g
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Cholesterol: 35 mg
  • Sodium: 200 mg
  • Fiber: 2 g
  • Sugar: 14 g

Final Words

Sourdough banana bread is more than a way to use up bananas and starter. It is a loaf that delivers texture, balance, and flavor in a way ordinary banana bread cannot. Once you bake it, you will find it becomes a regular part of your kitchen rotation. Whether served at breakfast, as a snack, or as a dessert, this recipe shows how simple ingredients can create something extraordinary.

FAQ’s

Yes, discard can be used cold or room temperature. Just give it a quick stir before adding.

You can substitute with milk mixed with a teaspoon of lemon juice or vinegar.

Yes, use a 1-to-1 gluten-free flour blend, though the texture may be slightly different.

This usually happens if the loaf is underbaked or if the batter was overmixed. Check with a toothpick to confirm doneness.

Yes, you can double the quantities and bake in two loaf pans. Do not bake in a larger single pan, as the center will not cook evenly.

Sourdough Banana Bread Recipe – Moist and Flavorful
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Sourdough Banana Bread Recipe – Moist and Flavorful

Recipe by Bella SkyeCourse: Bread Recipes
Servings

10

servings
Prep time

15

minutes
Cooking time

55

minutes
Calories

210

kcal

Ingredients

  • 1 cup (240 g) ripe bananas, mashed (about 2 to 3 medium bananas)

  • 1/2 cup (120 g) active sourdough starter or discard

  • 2 large eggs, room temperature

  • 1/2 cup (100 g) granulated sugar (can substitute with light brown sugar for deeper flavor)

  • 1/4 cup (50 g) vegetable oil or melted butter (oil keeps the crumb softer, butter adds richness)

  • 1/4 cup (60 g) plain yogurt or sour cream (adds tenderness and balances acidity)

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups (180 g) all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 cup (60 g) chopped walnuts or chocolate chips (optional, for extra texture)

Directions

  • Lightly grease a 9×5 inch loaf pan with butter or oil, then line with parchment paper. Leave some overhang on the sides so you can lift the bread out easily once baked. Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, mash the ripe bananas until smooth but with a few small lumps for texture. Overripe bananas with brown spots will give the best flavor.
  • To the bananas, add sourdough starter, eggs, sugar, oil or melted butter, yogurt, and vanilla. Whisk until everything is fully combined. The mixture should look creamy and slightly thick.
  • In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Sifting prevents lumps and ensures even mixing.
  • Gently fold the dry mixture into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Overmixing can create a dense loaf, so stop as soon as the batter is uniform.
  • If you are using nuts or chocolate chips, fold them in now. Distribute them evenly so every slice has a little extra texture.
  • Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Place on the middle rack of the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.
  • Remove from the oven and let the loaf cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Allow the bread to cool completely before slicing to prevent crumbling.

Notes

  • Always use ripe bananas with plenty of brown spots. Green bananas will not deliver enough sweetness.
  • If your starter is very sour, balance it with slightly more sugar.
  • Use a metal loaf pan for even baking. Glass pans often require longer bake times.
  • Let the loaf cool fully before slicing to avoid gummy texture.
  • Store slices wrapped individually for easy grab-and-go snacks.

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