Skip to Content

Sourdough Banana Bread

Sourdough banana bread is filled with delicious banana and sourdough starter. This easy-to-make banana quick bread can be made with both fed sourdough starter and sourdough discard.

Bah - nah- mah - nah. Do do do do do. Bah - nah- mah - nah.

That damn Muppets song got stuck in my head while taking photos for this post. And now, it's stuck in yours!

I can't remember the last time I picked up a banana and didn't sing the mahna mahna song!

This sourdough banana bread was worth the earworm because it's "instant gratification". I mean, not exactly instant, but there aren't 12 hours of lead time between when you start mixing and when you can bake. I mean, sourdough loaves are delicious, but sometimes I just want those damn carbs. NOW! Ha!

This sourdough banana bread is dedicated to nearly instant gratification.

Sliced sourdough banana bread in a loaf pan.

As an Amazon Associate I earn from qualifying purchases.

Jump to:

Tips + Tricks

No. 1 --> Don't have a sourdough starter? Well, I've got you covered! Check out my 24-hour sourdough starter recipe and you'll be baking sourdough goodies in a jiffy!

No. 2 --> Got a bad hankering for banana bread and only green bananas? Lay 3 bananas on a baking sheet and bake them in the oven at 250f for 30 -35 minutes or until browned. Cool completely before using.

No. 3 --> Use a light-coloured loaf pan. While recipe testing with this recipe I used my beautiful, but dark purple baking pans and they cook the crust too quickly!

No. 4 --> If you find that the top of the loaf is browning too quickly, lay a piece of greased tinfoil, shiny side up, on top of the loaf. This will slow the browning and allow you to continue cooking.

Overhead view of sourdough banana bread.

Key Ingredients

  • Bananas: I like to use bananas that are deep yellow, spotted brown, and somewhat soft. Personally, I dislike black bananas, I find the scent overpowering and the flavor is not my favourite. Though, either type works.
  • Sourdough starter/ discard: This recipe works with both sourdough starter and discard. You'll get more tang with an aged discard and more rise with an active starter. Learn more about starters and discard.
  • Apple cider vinegar: Sourdough starter and bananas are both acidic, but if you really wanna have a beautifully risen banana bread, you've gotta add a bit more acid to activate the baking soda!
Carrying the banana bread to the oven.

How To Make Sourdough Banana Bread

  1. Preheat oven: Preheat the oven to 350f, and prepare an 8.5 x 4.5 or 9x5 loaf pan by greasing well with butter or margarine. I like to make a parchment paper sling for my banana bread, especially when topping with chocolate chips, it keeps them from getting smushed when removing the loaf from the pan.
  2. Cream the sugar: Add the softened butter and granulated sugar to the bowl of your stand mixer fitted with the whisk and beat on high speed until completely combined, light and fluffy. This will take 2-3 minutes.
  3. Add the bananas: I'm not big on pre-mashing my bananas, so I just break them up with my hands before putting them into the mixing bowl. Beat the bananas and sugar mixture for a bit until mostly smooth, about 1 minute. If some lumps remain, that's ok!
  4. Secret ingredient time: Add the apple cider vinegar once the bananas are smooth, and beat well to combine completely.
  5. Add the eggs, vanilla: add both eggs and vanilla extract, and mix at low speed until completely combined.
  6. Time for the sourdough: Switch to the paddle attachment and add the sourdough starter or discard to the mixing bowl and mix on medium-low speed until completely incorporated.
  7. Combine dry ingredients: While mixing in sourdough, combine the flour, baking soda, baking powder and kosher salt in a small bowl.
  8. Add dry ingredients: Once the sourdough is completely mixed in, add the dry ingredients and mix on low speed until JUST combined. If adding chocolate chips, nuts or other mix-ins, this is the time to fold them in by hand.
  9. Transfer batter: Transfer batter to the prepared loaf pan.
  10. Bake: Bake the banana bread at 350f for 60-70 minutes or until the crust is golden brown and a toothpick or cake tester inserted into the loaf comes out clean.
  11. Cool: Allow the banana bread to cool for 5 or so minutes in the loaf pan before removing it to a wire mesh cooling rack to cool.

Batch + Storage Information

Batch:

This banana bread recipe bakes 1 epic loaf! It can be doubled easily but didn't recommend tripling or more, sometimes with baking any more than double results in unexpected results.

Storage:

  • ROOM TEMPERATURE:
    • Your sourdough banana bread can be kept at room temperature in an airtight bag or container for up to 3 days - if it lasts that long
  • FREEZER STORAGE:
    • Whole loaf: allow the loaf to cool on a wire rack until completely cooled, then carefully wrap in plastic wrap or tin foil. Place the wrapped loaf into a ziplock bag and store in the freezer for later enjoyment. To thaw, simply remove the loaf from the freezer and unwrap before thawing at room temperature.
    • Sliced: allow the loaf to cool on a wire rack until completely cooled, then slice into desired width slices, we like 1/2". Wrap 1-2 slices in plastic wrap before placing the slices into a ziplock bag and storing in the freezer for later. To thaw, remove the slices from the freezer and thaw, wrapped at room temperature.

More Sourdough + Discard Recipes To Love

Variations + Substitutions

  • add 1/2 cup of chopped pecans or chopped walnuts for banana nut bread
  • add 1/2 - 3/4 cup chocolate chips for a chocolate chip sourdough banana bread. For the bread photographed in this recipe, I chopped up a Hershey's Milk Chocolate Bar
  • bake them as muffins! Scoop the batter into lined muffin trays and bake at 350f for 15-18 minutes or until an inserted toothpick comes out clean
  • add 1 teaspoon of cinnamon or cinnamon extract for a hint of warming spice
Sliced sourdough banana bread slathered with butter.

Stand mixer: I use my KitchenAid mixer for so many things. It makes everything much easier - I couldn't live without it for my baking!

LOVE THIS RECIPE?

Use the stars in the recipe card below to rate it ⭐⭐⭐⭐⭐

📖 Printable Recipe

Sliced sourdough banana bread in a loaf pan.
Yield: 1 loaf

Sourdough Banana Bread

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Sourdough banana bread is a rich banana bread recipe you just can't miss! Use sourdough starter or even sourdough discard in this recipe.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 3 ripe bananas, about 6" long
  • 1 teaspoon apple cider vinegar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough starter or discard (see notes)
  • 1 1/2 cups unbleached all purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground kosher salt

Instructions

  1. Preheat the oven to 350f, and prepare an 8.5 x 4.5 or 9x5 loaf pan by greasing well with butter or margarine.
  2. Add the softened butter and granulated sugar to the bowl of your stand mixer fitted with the whisk and beat on high speed until completely combined, light and fluffy. This will take 2-3 minutes.
  3. Add bananas to the bowl of your stand mixer, no need to break them up. Beat the bananas into the butter and sugar mixture until mostly smooth.
  4. Add the apple cider vinegar once the bananas are smooth, and beat well to combine completely.
  5. Add both eggs and vanilla, and mix at low speed until completely combined.
  6. Add the sourdough starter or discard to the mixing bowl and mix on medium-low speed until completely incorporated.
  7. While mixing in sourdough, combine the flour, baking soda, baking powder and kosher salt in a small bowl.
  8. Once the sourdough is completely mixed in, add the dry ingredients and mix on low speed until JUST combined. If adding chocolate chips, nuts or other mix-ins, this is the time to fold them in by hand.
  9. Transfer batter to the prepared loaf pan.
  10. Bake the banana bread at 350f for 60-70 minutes or until the crust is golden brown and a toothpick or cake tester inserted into the loaf comes out clean.
  11. Allow the banana bread to cool for 5 or so minutes in the loaf pan before removing it to a wire mesh cooling rack to cool.

Notes

Sourdough:

You'll get more tang with an aged discard and more rise with an active starter. Learn more about starters and discard.

Batch:

This banana bread recipe bakes 1 epic loaf! It can be doubled easily but didn't recommend tripling or more, sometimes with baking any more than double results in unexpected results.

Storage:

ROOM TEMPERATURE:

  • Your sourdough banana bread can be kept at room temperature in an airtight bag or container for up to 3 days - if it lasts that long

FREEZER STORAGE:

  • Whole loaf: allow the loaf to cool on a wire rack until completely cooled, then carefully wrap in plastic wrap or tin foil. Place the wrapped loaf into a ziplock bag and store in the freezer for later enjoyment. To thaw, simply remove the loaf from the freezer and unwrap before thawing at room temperature.
  • Sliced: allow the loaf to cool on a wire rack until completely cooled, then slice into desired width slices, we like 1/2". Wrap 1-2 slices in plastic wrap before placing the slices into a ziplock bag and storing in the freezer for later. To thaw, remove the slices from the freezer and thaw, wrapped at room temperature.

variations + substitutions

  • add 1/2 cup of chopped pecans or walnuts for banana nut bread
  • add 1/2 - 3/4 cup chocolate chips for a chocolate chip sourdough banana bread
  • bake them as muffins! Scoop the batter into lined muffin trays and bake at 350f for 15-18 minutes or until an inserted toothpick comes out clean
  • add 1 teaspoon of cinnamon or CINNAMON EXTRACT for a hint of warming spice

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 261Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 292mgCarbohydrates: 42gFiber: 2gSugar: 19gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pin This Sourdough Banana Bread Recipe!

Ground beef jerky sticks in a mason jar.
Ground Beef Jerky Sticks
← Read Last Post
Sourdough cinnamon rolls iced and piled on a plate.
Sourdough Cinnamon Rolls
Read Next Post →
Share Your Thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe