Sourdough Banana Bread
This super easy sourdough banana bread recipe is so moist and incredibly flavorful. It is a great way to use up a few things that have probably been sitting on your counter a while (enter: extra ripe bananas and sad sourdough starter), and turn them into something that won’t be around for long!
This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. See my full disclosure here. I only recommend products that I use, love, and trust.
Banana bread is sort of a sentimental treat, if you ask me. It’s something your mom used to make, what your grandma would send home with you, or what the lady from church would drop by the house, and one of the first things you learn to bake when you’re on your own. Because at some point in your adult life, soon after your first solo grocery trip, you will have to face them- brown, bummed, forgotten bananas that sit sadly behind the rest of your fruit. You’ll feel bad throwing them out. There’s got to be a use for them, you’ll think. We don’t do this with any other perishable food item once they pass their prime. But we do with bananas. That’s because we can all remember that delightfully warm & grounding sweet treat we used to enjoy.
This is going to be your new go-to banana bread recipe. If you’re a sourdough baker, you’re in luck because this recipe uses a hefty glob of hungry starter to enhance the flavor, texture, and nutritional value of traditional banana bread. The tanginess of the starter is further complimented by the yogurt and perfectly balanced by the sweetness of the bananas and rich brown sugar. To. Die. For.
Period.
Fermentation
That’s what really makes this banana bread “sourdough”. The great thing about this recipe is that its very forgiving. You can absolutely make this a “quick bread”, baking it immediately after mixing the batter. I do this all the time. Or you can long ferment for 12-24 hours to get the most benefits from the fermented grains. Fermenting grains has many health benefits, including easier digestibility and bioavailability. With the reduction of phytic acid and other anti-nutrients, vitamins & minerals are more easily absorbed by the body. I usually do something in between, mixing the batter like normal and resting it in the fridge for a few hours before baking. This isn’t a full fermentation, but its something! If you choose to long ferment this loaf, follow the directions below!
What you’ll need
- overly ripe bananas: Slightly spotted, or completely brown. Now’s their time to shine.
- eggs
- sourdough starter: You can use discard or active starter, we won’t discriminate, although this is one recipe where the older & tangier the starter, the better! If you’re new to sourdough, check out my other post to learn how to get started! Save this recipe for later.
- butter or ghee
- vanilla extract
- yogurt or sour cream: vanilla, plain, whatever you have on hand! I used full fat vanilla yogurt in this recipe.
- brown sugar: white sugar, light brown, and dark brown will all work, but I like the richness of dark brown for banana bread.
- all-purpose flour: organic preferably, because I love you and I care about your health. Here’s the flour I use on Amazon, or order in bulk from Azure.
- salt: here’s the link to my favorite salt, because I care about your health. Code is TAY10 (because I want you to save money)
- baking soda & baking powder
- optional: add up to 1/2 cup of nuts or chocolate chips if you like.
I order most of my pantry staples, including those listed above, from Azure Standard. They sell amazing, high quality, organic groceries in bulk and drop off at a location near you! Check them out here.
How to Make the Best Sourdough Banana Bread
Get out your mixer or a good ol’ bowl & spoon. Adjust the oven rack to the center & preheat the oven to 350 degrees Fahrenheit.
step 1: mix the batter
- Mix the dry ingredients together in a large bowl with a whisk and set aside. This is the flour, salt, baking soda, and baking powder.
- In a small bowl, mash the bananas until just a few chuncks remain and set aside.
- Melt the butter in the microwave or on the stovetop.
- In your mixing bowl, add the butter, sugar, starter, yogurt, and bananas. Mix with a rubber spatula until smooth.
- To the same bowl, slowly add the dry mixture. This includes chocolate and/or nuts if you choose. Mix well, but do not over mix.
step 2: bake
- Grease a loaf pan with butter or oil, or line in with parchment paper.
- Pour in the batter and gently spread it even.
- If you want a cute crease down the center like in the photos, lay a few skinny pieces of cold butter in a straight line down the center. Old baker’s trick.
- Bake at 350 degrees for 50-60 minutes.
- Remove from the oven and check for doneness by inserting a toothpick into the center of the loaf. If no batter sticks, its done!
- Let it sit in the pan for 10 minutes before removing.
- To remove, gently slide a butter knife along the sides of the pan to loosen the loaf and even more gently dump it out onto a cooling rack.
- Slice, butter, & enjoy.
Long Fermented method
- 12-24 hours before you plan to make banana bread, mix together sourdough starter, melted butter, eggs, and flour.
- Cover with a plate, towel or plastic wrap and allow to ferment on the counter at room temperature for up to 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours.
- When you’re ready to bake, preheat oven to 350 degrees.
- Using a stand mixer with the paddle attachment, add brown sugar, vanilla, mashed bananas, salt, baking powder, and baking soda to mixing bowl. (I highly recommend using a stand mixer because the fermented dough will be stiff and difficult to combine with the other ingredients by hand.)
- Set on low to medium speed until completely combined.
- Follow the baking instructions above
notes
– Using the long fermented method, it is quite common for your batter to have clumps of sourdough and for them to remain after baking. Don’t worry, your bread will still be delicious and have extra health benefits to boot.
– Like I said before, I prefer to kind of ferment my batter after mixing all the ingredients like normal. I just cover the mixing bowl with a plate and place it in the fridge for a couple of hours. Then I remove it while the oven preheats. All three options are wonderful. Quick bread, kind of fermented, or long fermented
How to Store Banana Bread
Simply put it in a large ziplock bag. Anything airtight will help it last longest. Plus, the moisture will stay locked in, giving the bread that sticky texture on the top that we love. This is all assuming it lasts long enough to require storing before being eaten entirely, which is unlikely!
That’s it! This recipe is so insanely simple. I can’t wait for you to try it. Be sure to pin it & save it for later! You’ll definitely be back for more.
did you try this recipe & now you’re hungry for more?
Sign up to my newsletter and get fresh recipes & ideas delivered right to your inbox! And be sure to follow me on Pinterest, Instagram, and Flipboard for more cooking and lifestyle goodness!
Sourdough Banana Bread
Ingredients
Wet Ingredients
- 3 very ripe bananas
- 2 large eggs
- 1/2 cup sourdough starter
- 8 tbsp butter or ghee
- 1 tsp vanilla extract
- 3 tbsp yogurt or sour cream full fat, plain or vanilla
- 1 cup dark brown sugar or light, or white
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- optional: add up to 1/2 cup of nuts or chocolate chips if you like.
Instructions
step 1: mix the batter
- Mix the dry ingredients together in a large bowl with a whisk and set aside. This is the flour, salt, baking soda, and baking powder.
- In a small bowl, mash the bananas until just a few chuncks remain and set aside.
- Melt the butter in the microwave or on the stovetop.
- In your mixing bowl, add the butter, sugar, starter, yogurt, and bananas. Mix with a rubber spatula until smooth.
- To the same bowl, slowly add the dry mixture. This includes chocolate and/or nuts if you choose. Mix well, but do not over mix.
step 2: bake
- Grease a loaf pan with butter or oil, or line in with parchment paper.
- Pour in the batter and gently spread it even.
- If you want a cute crease down the center like in the photos, lay a few skinny pieces of cold butter in a straight line down the center. Old baker’s trick.
- Bake at 350 degrees for 50-60 minutes.
- Remove from the oven and check for doneness by inserting a toothpick into the center of the loaf. If no batter sticks, its done!
- Let it sit in the pan for 10 minutes before removing.
- To remove, gently slide a butter knife along the sides of the pan to loosen the loaf and even more gently dump it out onto a cooling rack.
- Slice, butter, & enjoy.
Long Fermented method
- 12-24 hours before you plan to make banana bread, mix together sourdough starter, melted butter, eggs, and flour.
- Cover with a plate, towel or plastic wrap and allow to ferment on the counter at room temperature for up to 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours.
- When you’re ready to bake, preheat oven to 350 degrees.
- Using a stand mixer with the paddle attachment, add brown sugar, vanilla, mashed bananas, salt, baking powder, and baking soda to mixing bowl. (I highly recommend using a stand mixer because the fermented dough will be stiff and difficult to combine with the other ingredients by hand.)
- Set on low to medium speed until completely combined.
- Follow the baking instructions above.
The best banana bread everrr!!!!!!