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Freshly baked sourdough banana bread loaf on a wooden table

Sourdough Banana Bread

A delightful blend of warm, buttery bread and sweet tropical bananas, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas, mashed The riper the bananas, the sweeter they'll make the bread.
  • 1 cup sourdough starter Use an active sourdough starter for best results.
  • 1/2 cup sugar Adjust based on desired sweetness.
  • 1/4 cup butter, melted Can substitute with coconut oil.
  • 2 large eggs For a vegan option, substitute with flax eggs.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour Can replace with whole wheat flour for a denser texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the mashed bananas, sourdough starter, sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the baking soda, salt, and flour.
  4. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with butter or nut butter, or try it with vanilla ice cream for dessert. This bread can be stored at room temperature for 3-4 days, in the fridge for up to a week, or frozen for up to 3 months. Wrap slices well to prevent freezer burn.